Defeat Diabetes

15-Minute Mexican Burrito Bowl

< 1 min read

Adding spices like paprika to your meals will make food taste better and more satisfying, helping you to stick to your low carb lifestyle. 

15-Minute Mexican Burrito Bowl

A tastier and quicker alternative to a takeaway burrito, this recipe has all the delicious fresh Mexican flavours of a burrito with less carbohydrates.
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Meal Type Dinner, Lunch
Cuisine Mexican
Servings 2 People


  • 1 tomato, roughly diced
  • ¼ red onion, thinly sliced
  • ¼ cup coriander, roughly chopped
  • 1 tbsp olive oil
  • 3 cups cauliflower, grated to make a rice
  • 1 tsp paprika
  • 300 g chicken (cooked; or BBQ chicken, bones removed)
  • ½ head cos lettuce, shredded
  • ½ avocado, sliced
  • 2 tbsp Greek yoghurt or sour cream


  • In a small bowl, combine the tomato, red onion and coriander. Add 1 tsp of olive oil and season with salt and pepper. Toss to combine and set aside. 
  • Heat the remaining olive oil in a small skillet over medium heat. Add in the cauliflower, paprika and season with salt and pepper. Cook, stirring occasionally for 5 minutes then transfer to a serving dish.
  • Assemble the bowl with the shredded lettuce, cauliflower, chicken and prepared tomato mixture. Top with avocado and Greek yoghurt. Sprinkle over extra coriander to serve.


This meal tastes great with cold or hot chicken. If you are eating straight away, you can reheat the chicken by tossing it in the pan after you’ve removed the cauliflower. 
If you are preparing this for work, keep the chicken and cauliflower in one container and the remaining elements in another container. This way, you can reheat the chicken and cauliflower in the microwave if you desire. 

Nutrition (per serve)

Net Carbs: 10.16gProtein: 53.57gFat: 21.09gFiber: 9.5g
Keyword Avocado, Chicken, Quick, salad, Yoghurt

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