{"id":2599,"date":"2019-04-01T18:20:42","date_gmt":"2019-04-01T18:20:42","guid":{"rendered":"https:\/\/www.culinarylion.com\/?p=2599"},"modified":"2021-10-28T22:28:19","modified_gmt":"2021-10-28T22:28:19","slug":"chicken-fajita-keto-burrito","status":"publish","type":"post","link":"https:\/\/www.culinarylion.com\/chicken-fajita-keto-burrito\/","title":{"rendered":"Chicken Fajita Keto Burrito"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n
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This is one of those recipes that even people that don\u2019t eat a ketogenic diet can get with. It\u2019s a \u201ctortilla\u201d made from fried mozzarella cheese! Need I say more. Follow me to a magical world where fried cheese burritos can be part of a healthy low carb lifestyle.
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One of my favorite things to meal prep are boneless skinless chicken thighs. They're easy to grill or smoke. They don\u2019t take long and they're so much juicier than breast meat. I\u2019ll keep a big container of thighs in the fridge to eat throughout the week. I dip them in a variety of sauces making it a great grab and go meal.
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This must have been how Tesla and Edison felt<\/h2>\n\n\n\n

Sometimes you have a light bulb moment and a great idea just smacks you across the head. This must have been how Tesla and Edison felt\u2026 but I digress. Since I was in the mood for chipotle but I didn\u2019t feel like dropping $15+ bucks for a double or triple protein burrito bowl. I\u2019ve made crispy cheese taco shells and they're great but I always end up eating a bunch of them. Plus I didn't feel like making 3 cheese shells at once.<\/p>\n\n\n\n

I\u2019d seen a video of someone making a breakfast burrito with a mozzarella tortilla and figured I would give it a shot. Being Creative in the kitchen has always been my happy place. This Keto Burrito was just the recipe to get those creative juices flowing
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All you need is a 12\u201d nonstick skillet and about \u00be cup of part skim shredded mozzarella cheese. I prefer the thicker shred that I get from Costco over the cheaper thinly shredded type you might find at Aldi. Cheddar and Parmesan cheese don\u2019t have the flexibility to wrap. I don\u2019t recommend those cheeses for this recipe. I cook with a gas stove top most of the time and for the most part I cook in full blast of \u00be heat. <\/p>\n\n\n\n

How To Make A Keto Cheese Tortilla<\/h2>\n\n\n\n

Start with the heat off and sprinkle an even layer of cheese into the pan. Turn on the heat and once the cheese has begun to melt you can sprinkle cheese into any gaps you see. With a rubber spatula go around the outside of the cheese pushing the mozzarella down to form a even circular \u201ctortilla\u201d. After about 3-4 minutes you will see the edges turning golden. Start to loosen up the cheese from the pan all the way around. Look to see if the cheese has reached a nice golden color. Once the color is a perfect golden hue remove from the heat and let the mozzarella cool down for 4-5 minutes.<\/p>\n\n\n\n

let the cheese cool enough to handle and tighten up a bit. Gently run the spatula around the sides until the cheese to loosens from the pan before removing it and placing on a clean surface. Now you\u2019re ready to roll, once we get some stuff to put in there.
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Prep Your Ingredients Ahead of Time<\/h2>\n\n\n\n

Before you prepare the cheese \u201ctortilla\u201d get all of your toppings and condiments ready so once it\u2019s ready you can wrap it up. I sliced up my chicken thighs into thin strips along with a handful of onions and peppers seasoned with a little chicken rub from Caribeque<\/a> along with a tablespoon or two of salsa. Once it\u2019s heated through it\u2019s ready to go. For the riced cauliflower I used a frozen bagged version. I pour the cauliflower into a microwave safe container, added cilantro, lime, cream cheese and some Tanjin seasoning<\/a>. <\/p>\n\n\n\n

If you\u2019ve never had it Tanjin seasoning<\/a> is a tangy spicy season blend that goes great with any Mexican dishes. I just microwave everything for about 3 minutes. Then stir it together and you\u2019ve got a super easy creamy cauliflower rice. Lastly I thinly slice up some lettuce and tomato so I\u2019m ready to assemble my burrito.
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Fill it up Just How You Like It!!<\/h2>\n\n\n\n

Here\u2019s where you get to decide what goes in the perfect burrito. Mine consisted of onions, peppers, salsa, taco seasoning, chicken, cilantro lime cauliflower, lettuce, tomato and sour cream. I would have definitely thrown a few slices of avocado in but the 15 minute window where avocados are ripe had not happened yet. Once you\u2019ve piled everything on top of your cheese \u201ctortilla\u201d you simply fold in the sides then roll it up. Carefully slice the burrito in half or don\u2019t and it\u2019s time to feast. I made this recipe over the weekend and I\u2019ve been craving it ever since. You can bet that this recipe will be going into regular rotation in the culinary lions den.
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The next day I had leftovers of everything but I was out of mozzarella so I put together a beautiful taco salad. I used the same ingredients with the addition of some Parmesan cello whisps. You cant eat fried cheese burritos everyday so i figured a salad was the perfect change of pace. If you're gonna have salad, make it a chicken fajita taco salad I say!!<\/p>\n\n\n\n

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Cilantro Lime Riced Cauliflower<\/h2>\n
<\/div>\nCulinary Lion<\/span>\n
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