Description
This Chicken Fajita Burrito recipe combines tender, spiced chicken strips with sautéed bell peppers and onions, wrapped in a warm flour tortilla with rice, cheese, sour cream, and salsa. It’s a quick and flavorful Tex-Mex meal perfect for dinner or meal prep.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts (sliced into thin strips)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 yellow onion (sliced)
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Fillings and Extras
- 1 cup cooked rice
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup salsa or pico de gallo
- 4 large flour tortillas (burrito size)
Instructions
- Season and cook chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and season evenly with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until it is fully cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
- Sauté vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced red and green bell peppers and the onion. Sauté for 5–6 minutes until the vegetables are tender and slightly charred around the edges.
- Combine chicken and veggies: Return the cooked chicken to the skillet with the peppers and onion. Squeeze the juice of one lime over the mixture and toss everything together to blend the flavors.
- Warm tortillas: Warm the flour tortillas slightly to make them more pliable and easier to roll. This can be done in a microwave or on a dry skillet over low heat.
- Assemble burritos: Lay each tortilla flat. Layer down the center a quarter cup of cooked rice, then a generous portion of the chicken fajita mixture, followed by shredded cheese, sour cream, and salsa or pico de gallo.
- Roll burritos: Fold in the sides of the tortilla and roll it tightly from the bottom up to form a burrito. Serve warm immediately, or for a crispy finish, toast the burrito in a skillet over medium heat for 1–2 minutes per side.
Notes
- Add guacamole or black beans for extra flavor and texture.
- To make ahead, wrap burritos tightly in foil and reheat in the oven or on a skillet.
- Use Mexican blend cheese for a more authentic flavor.
- Serve with extra lime wedges for added freshness.
