Keto Chipotle Chicken Burrito Copycat

Ingredients

Chicken and marinade

• 2 lbs boneless, skinless chicken thighs
• 1/3–1/2 red onion, roughly chopped
• 3 cloves garlic, minced
• 2 tbsp adobo sauce (from a can of chipotle peppers in adobo)
• 2 tbsp olive oil, plus more for cooking
• 2 tbsp dark chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tbsp salt
• 1/2 tsp black pepper
• Water

Egg white tortilla wraps

• 1 cup egg whites
• 1/4 tsp xanthan gum
• 1/2 tsp salt
• 1/4 tsp pepper

Guacamole

• 2 large avocados
• Juice of 1 lemon
• Juice of 1 lime
• 1/4 cup finely chopped red onion
• 1/2 jalapeño, prepared as in the video
• 2 tbsp fresh cilantro, chopped
• Salt, to taste

Cilantro lime rice

• 2 packs cauliflower rice, cooked to package directions
• 2 tsp olive oil
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 2 tbsp fresh lemon juice

Instructions

Chicken

1. Blend the onion, garlic, adobo sauce, olive oil, chili powder, cumin, oregano, salt and pepper until smooth. Add water to make 1 cup.
2. Poke holes in the chicken thighs, put them in a gallon bag and pour in the marinade. Refrigerate at least 2 hours or overnight, massaging whenever you think about it. Cut it up and return to the marinade until ready to cook.
3. Heat a large skillet over medium heat, cover the bottom with olive oil, and cook the chicken to 165–175°F, turning occasionally.

Tortillas

1. Blend the egg whites, xanthan gum, salt and pepper 1–2 minutes until fluffy.
2. Pour into a skillet over medium heat, spreading thinly to the edge. Cook 1–2 minutes until golden, flip, and cook the other side.

Guacamole and rice

1. Mash the guacamole ingredients together and salt to taste.
2. Stir the olive oil, cilantro and citrus juices into the cooked cauliflower rice.

Build

1. Fill the tortillas with rice, chicken, guacamole and your favorite toppings.