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
Scale
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
