We're not adding just any rice to this healthy burrito recipe--we're using cauliflower rice! You can season it with cilantro and lime so it tastes just like regular rice, but it's actually a sneaky way to add more veggies to your burrito.



Ingredient Checklist


Instructions Checklist
  • In a medium saucepan heat 1 tsp. of the oil over medium-high heat. Add onion; cook 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute. Stir in chicken, beans, chipotle peppers, and cumin. Cook, covered, over medium-low heat until heated through, stirring occasionally.

  • For corn salsa, in a small bowl stir together corn and pico de gallo. Remove 3/4 tsp. zest and squeeze 2 Tbsp. juice from lime.

  • In a 10-inch skillet heat remaining 1 tsp. oil over medium heat. Add cauliflower; cook 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in lime zest and juice and cilantro. Season to taste with salt and black pepper.

  • Spoon about 1/2 cup cauliflower mixture onto each warm tortilla just below center. Top with chicken mixture, corn salsa, cheese, and, if desired, avocado, Greek yogurt, and/or hot sauce. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla.

Nutrition Facts

577 calories; 15 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 4 g monounsaturated fat; 72 mg cholesterol; 1172 mg sodium. 878 mg potassium; 72 g carbohydrates; 9 g fiber; 9 g sugar; 39 g protein; 0 g trans fatty acid; 889 IU vitamin a; 46 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 54 mcg folate; 0 mcg vitamin b12; 419 mg calcium; 7 mg iron;