Chicken Fajita Burrito Recipe
Get ready to meet your new favorite weeknight dinner: the Chicken Fajita Burrito. This dish brings together the sizzling flavors of classic fajitas and wraps them up in a warm, hearty burrito — think juicy chicken, crisp-tender peppers, fluffy rice, and all your favorite toppings, all in one satisfying bundle. Whether you’re looking for a crowd-pleaser, a quick meal, or something that makes the best leftovers, this recipe delivers bold taste and comforting textures in every bite.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, fresh ingredients can come together to create such a vibrant, mouthwatering Chicken Fajita Burrito. Each ingredient is chosen to bring its own unique flair, from color and crunch to smoky spice and creamy richness.
- Chicken breasts: Sliced into strips, these are the star of the show, providing juicy, protein-packed bites in every forkful.
- Olive oil: Adds a subtle richness and helps the chicken and veggies achieve that perfect golden sear.
- Red bell pepper: Brings a pop of sweetness and eye-catching color to the mix.
- Green bell pepper: Adds a slightly earthy flavor and more gorgeous color contrast.
- Onion: Sautéed until tender and just a little bit caramelized, it deepens the overall flavor.
- Chili powder: The key to that unmistakable fajita seasoning, with a gentle heat that’s not overpowering.
- Ground cumin: Warm, earthy, and essential for authentic Tex-Mex flair.
- Paprika: Lends a beautiful hue and subtle smokiness to the filling.
- Garlic powder: Infuses savory depth, letting the other spices shine.
- Onion powder: Enhances the sweetness of the sautéed onions and peppers.
- Salt: Just enough to make all the flavors pop.
- Black pepper: For a touch of sharpness that balances the spices.
- Lime juice: Brightens everything up with a burst of citrusy freshness.
- Cooked rice: Fluffy and filling, it soaks up all the flavors and adds heartiness.
- Black beans: Earthy and creamy, these are a classic burrito must-have.
- Shredded cheddar or Mexican blend cheese: Melts beautifully for that irresistible gooeyness.
- Sour cream: Brings cool, creamy contrast to the warm, spiced filling.
- Salsa or pico de gallo: Adds a fresh, tangy kick with every bite.
- Fresh cilantro: Herbaceous and bright, it’s the perfect finishing touch.
- Flour tortillas: Soft, large, and sturdy enough to hold all the goodness inside.
How to Make Chicken Fajita Burrito
Step 1: Sauté the Chicken
Start by heating the olive oil in a large skillet over medium-high heat. Toss in the chicken strips and immediately sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Let the spices wake up in the hot oil as the chicken sizzles away. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden and cooked through. Once done, transfer the chicken to a plate and keep it warm while you move on to the veggies.
Step 2: Cook the Peppers and Onions
In the same skillet (no need to clean it — those leftover bits are flavor gold!), add the sliced red and green bell peppers along with the onion. Sauté for about 4 to 5 minutes, stirring now and then, until they’re tender but still vibrantly colored with just a bit of char. This brings out their natural sweetness and adds that signature fajita aroma.
Step 3: Bring Everything Together
Return the cooked chicken to the skillet with the vegetables. Squeeze in the juice of one lime, then toss everything together so the chicken and veggies are coated in that zesty, smoky mixture. Let it all mingle for a minute or two over the heat so the flavors can really get to know each other.
Step 4: Assemble the Burritos
Lay a flour tortilla flat on your work surface. Down the center, layer on some cooked rice, black beans, a generous scoop of the chicken fajita mixture, a sprinkle of shredded cheese, a dollop of sour cream, a spoonful of salsa or pico de gallo, and a shower of fresh cilantro. Fold in the sides, then roll it up tightly from the bottom. If you want that classic burrito look, make sure to tuck in the ends as you roll.
Step 5: Toast for Extra Crunch (Optional)
For a restaurant-style finish, place the assembled burrito seam-side down in a dry skillet over medium heat. Let it cook for 1 to 2 minutes on each side until the outside is golden and crisp. This little step makes the Chicken Fajita Burrito even more irresistible!
How to Serve Chicken Fajita Burrito
Garnishes
A Chicken Fajita Burrito is a flavor bomb on its own, but the right garnishes can make it truly unforgettable. Try scattering extra fresh cilantro or thinly sliced green onions over the top for a burst of color and freshness. A few avocado slices or a drizzle of hot sauce will take each bite to the next level.
Side Dishes
Pair your Chicken Fajita Burrito with classic sides like tortilla chips and guacamole, a zesty corn salad, or even a bowl of Mexican street corn. For something lighter, a simple green salad tossed with lime vinaigrette balances out the hearty burrito perfectly.
Creative Ways to Present
When you’re feeling festive, slice the burritos in half on a diagonal and arrange them on a platter with colorful bowls of salsa, sour cream, and guacamole for dipping. Or serve them “deconstructed” — lay out all the fillings and let everyone build their own Chicken Fajita Burrito at the table. It’s a fun, interactive way to get everyone involved!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Fajita Burrito filling or fully assembled burritos, simply wrap them tightly in foil or plastic wrap and pop them in the fridge. They’ll stay fresh and flavorful for up to 3 days, making them a fantastic grab-and-go lunch or quick dinner option.
Freezing
These burritos are perfect for meal prep! Once assembled (but before adding fresh toppings like salsa or sour cream), wrap each Chicken Fajita Burrito individually in foil and store in a freezer-safe bag. They’ll keep well in the freezer for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, unwrap the burrito and place it on a microwave-safe plate; cover with a damp paper towel and microwave for 1-2 minutes until heated through. For a crispier texture, warm it in a skillet or in the oven at 350°F for 10-15 minutes. Add fresh toppings after reheating for the best flavor and texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add even more juiciness and flavor. Just slice them into strips and cook as directed. The rest of the Chicken Fajita Burrito recipe stays exactly the same.
What’s the best way to prevent my burrito from falling apart?
Don’t overfill your tortilla, and make sure to tuck in the sides before rolling up tightly. Toasting the burrito in a skillet after assembling also helps seal everything inside.
Can I make these burritos gluten-free?
Yes! Simply swap the flour tortillas for your favorite gluten-free tortillas. All the other filling ingredients are naturally gluten-free, so you can enjoy Chicken Fajita Burrito goodness without worry.
What other toppings work well in this burrito?
Feel free to get creative! Chopped lettuce, sliced jalapeños, diced tomatoes, or a sprinkle of cotija cheese all make delicious additions to a Chicken Fajita Burrito.
Is there a way to make this recipe spicier?
If you love heat, add a pinch of cayenne pepper to the chicken seasoning, or include fresh chopped jalapeños or a spicy salsa as part of your toppings. The Chicken Fajita Burrito is incredibly versatile!
Final Thoughts
I can’t wait for you to try this Chicken Fajita Burrito recipe for yourself. It’s bursting with bold flavors, super satisfying, and perfect for busy nights or fun gatherings. Give it a go, and don’t be surprised if it becomes a regular in your kitchen!
Print
Chicken Fajita Burrito Recipe
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Chicken Fajita Burrito packed with tender chicken strips seasoned with classic Tex-Mex spices, sautéed bell peppers and onions, rice, black beans, and topped with cheese, sour cream, salsa, and fresh cilantro, all wrapped in a warm flour tortilla. Perfect for a quick weeknight meal or meal prep.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Burrito Fillings
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup salsa or pico de gallo
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, until the chicken is browned and cooked through. Remove and set aside.
- Sauté Vegetables: In the same skillet, add sliced bell peppers and onion. Sauté for 4–5 minutes until tender and slightly charred. Return the chicken to the skillet, add lime juice, and toss everything together to combine.
- Assemble the Burritos: Lay a tortilla flat and layer with cooked rice, black beans, chicken fajita mixture, shredded cheese, sour cream, salsa or pico de gallo, and fresh cilantro. Fold the sides in and roll up tightly.
- Serve or Grill: Serve the burritos warm as is, or grill them seam-side down in a dry skillet for 1–2 minutes to crisp the outside.
Notes
- Add avocado slices or guacamole for extra creaminess.
- You can swap rice for quinoa or omit it for a low-carb version.
- These burritos are great for meal prep and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 540
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 95 mg
