Low-Carb Lettuce Wrapped Chipotle Lime Chicken Burger with Avocado

How to Make Low-Carb Lettuce Wrapped Chipotle Lime Chicken Burger with Avocado

1. 1

   Step 1: Mix and season the chicken

   In a large bowl combine the ground chicken, minced chipotle in adobo, lime juice, minced garlic, egg, smoked paprika, and salt. Use your hands or a spoon to mix gently until just combined—avoid overworking to keep patties tender. Divide the mixture into 4 even portions and shape each into a slightly flattened patty about 3/4-inch thick.

   For this step

   • 1 1/4 lbGround chicken (preferably 85-93% lean)
   • 2 tbspChipotle peppers in adobo, finely minced (or 1 tsp chipotle powder)
   • 2 tbspFresh lime juice
   • 2 clovesGarlic, minced
   • 1 largeLarge egg (light binder)
   • 1 tspSmoked paprika
   • 1 tspSalt
   
2. 2

   Step 2: Chill to firm (optional but helpful)

   Place the formed patties on a plate, cover, and refrigerate for 10 minutes to help them hold their shape when cooking. This short chill also lets the flavors meld. If short on time you can cook immediately, but handle patties carefully to prevent falling apart.
3. 3

   Step 3: Cook the patties on the stovetop

   Heat a large nonstick or cast-iron skillet over medium-high heat and add the olive oil, swirling to coat. Cook patties 4–6 minutes per side (depending on thickness) until deeply browned and the internal temperature reaches 165°F (74°C). Avoid pressing the patties; if the pan gets too hot, lower to medium to prevent burning. Transfer to a plate and let rest 2 minutes.

   For this step

   • 1 tbspExtra-virgin olive oil (for cooking)
   
4. 4

   Step 4: Assemble the lettuce-wrapped burgers

   Lay out 2 lettuce leaves per burger (for extra sturdiness), place a warm chicken patty on top, and arrange sliced avocado alongside or atop the patty. Add an extra squeeze of lime or a spoon of reserved adobo for more heat if you like. Fold the lettuce around the filling and serve immediately.

   For this step

   • 1 mediumRipe avocado, sliced
   • 8 leavesLarge crisp lettuce leaves (butter, romaine or Boston), washed and dried
   
5. 5

   Step 5: Serve and store

   Serve with crisp cucumber slices, a simple green salad, or keto-friendly pickles for crunch. Leftover patties keep in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over medium-low to preserve juiciness.
   

1. In a large bowl combine the ground chicken, minced chipotle in adobo, lime juice, minced garlic, egg, smoked paprika, and salt. Use your hands or a spoon to mix gently until just combined—avoid overworking to keep patties tender. Divide the mixture into 4 even portions and shape each into a slightly flattened patty about 3/4-inch thick.
2. Place the formed patties on a plate, cover, and refrigerate for 10 minutes to help them hold their shape when cooking. This short chill also lets the flavors meld. If short on time you can cook immediately, but handle patties carefully to prevent falling apart.
3. Heat a large nonstick or cast-iron skillet over medium-high heat and add the olive oil, swirling to coat. Cook patties 4–6 minutes per side (depending on thickness) until deeply browned and the internal temperature reaches 165°F (74°C). Avoid pressing the patties; if the pan gets too hot, lower to medium to prevent burning. Transfer to a plate and let rest 2 minutes.
4. Lay out 2 lettuce leaves per burger (for extra sturdiness), place a warm chicken patty on top, and arrange sliced avocado alongside or atop the patty. Add an extra squeeze of lime or a spoon of reserved adobo for more heat if you like. Fold the lettuce around the filling and serve immediately.
5. Serve with crisp cucumber slices, a simple green salad, or keto-friendly pickles for crunch. Leftover patties keep in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over medium-low to preserve juiciness.