Lower Carb Lavash Fajita Burrito

Sometimes I just really want to sink my teeth into a big burrito. This makes
it so I can every day… no big deal!

Author: Lillie Prep Time: 30

Cook Time: 25 Total Time: 55 minutes
Yield: 6-8 1x Category: Dinner
Cuisine: Mexican

INGREDIENTS SCALE 1x 2x 3x

For one Lavash Fajita Burrito

1 Joseph’s Lavash Wrap

100 grams grilled fajita chicken (*recipe below but basic grilled chicken will work
too!)
60 grams grilled peppers and onion* (Recipe below)
50 grams avocado
20 grams lightened up cilantro lime ranch
20 grams skinny chipotle cream
7 g cotija cheese
Do not sell my personal information

80 grams pico de gallo (I just make a quick homemade, Our Best Bites has a
great one to reference)*
Handful of cilantro if you love it like me!

For the Chicken: (0c/3.5f/29.9p for 100 grams)

Mix everything together for marinade and combine with thawed and trimmed
chicken in a bowl or large ziplock. Spray grill, (my preferred method) grill pan, or
heavy bottom skillet with cooking spray and cook over medium/high heat for 3-4
minutes per side. Let rest before slicing.

OR- slice thin before marinating. Then cook over high heat in a heavy bottom
skillet in batches. Don’t toss around. Lay one layer in sprayed pan till that side
browns, then flip. Just 1-2 minutes per side. This is my favorite way for fajita
chicken.

2 lbs chicken tenderloins

3–4 tbs fresh squeezed lime
1 tbs olive oil
6 cloves garlic
1 tbs chili powder
1 tbs garlic powder
2 tsp onion powder
2 tsp cumin
 1.5 tsp kosher salt
1 tsp black pepper

For the peppers and onions: (7.5c/0f/0.5p for 60 g)

Saute in a pan over high heat (medium high is what I should say but… I do
pretty high!) for about 5-10 minutes with cooking spray until tender/crisp or
desired consistency.

2 bell peppers, sliced thin

1 onion (I usually use white or yellow but red works too), sliced thin
olive oil spray, a good sprinkle of kosher salt, and pepper

INSTRUCTIONS

1. Lay out lavash and build a line of your ingredients down the middle leaving room
on the ends to fold like a burrito.
2. Heat a nonstick skillet to medium/hight heat. Spray with cooking spray.
3. After adding everything to the lavash, gently fold ends in and roll burrito, careful
not to rip it. If it rips a little, don’t fret. We’ll heal it when we cook it!
4. Immediately place it seam-side down on the hot pan to crisp up and seal the
bottom. If the top ripped at all, it will mend when you flip and cook that side. Just
be gentle!
5. Drizzle with extra dressing if you’re into that. Clearly I am.

NOTES

I love these lavash wraps but I think the MAGIC is in crisping them up somehow. Don’t skip the pan-fry at
the end!

When it comes to logging pico. I make and eat it so often… I don’t measure or weigh as I make it. I just
throw tomatoes, onions, cilantro, jalapeno, lime juice, salt and pepper together and weigh my portion of it
but log some store bought pico I scanned in once. Good enough for me! I’d feel differently if there were
any high calorie components but there’s not so the macros won’t vary that much from recipe to recipe. But
feel free to be precise.

Nutrition
Serving Size: 1 lavash burrito Calories: 436 Fat: 14.1
as described above Saturated Fat: 2 Carbohydrates: 38.7
Protein: 45.8

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Find it online: https://lillieeatsandtells.com/lower-carb-lavash-fajita-burrito/

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