Description
This Chicken Fajita Burrito recipe combines tender marinated chicken strips, sautéed bell peppers and onions, and a flavorful blend of rice, black beans, cheese, and fresh toppings wrapped in a warm flour tortilla. Perfect for a quick, satisfying Mexican-inspired main course, these burritos can be served immediately or toasted for a crispy finish.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon fajita seasoning
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon olive oil
Burrito Fillings
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup sour cream
- ½ cup salsa or pico de gallo
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Marinate the Chicken: In a large bowl, toss the chicken strips with 1 tablespoon olive oil, lime juice, and fajita seasoning. Let it marinate for 10–15 minutes while you prepare the vegetables.
- Cook the Chicken: Heat the remaining olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced red and green bell peppers and yellow onion. Sauté for 5–6 minutes until the vegetables are tender and slightly charred, stirring occasionally for even cooking.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir well to combine and heat through for an additional minute.
- Prepare the Burrito Fillings: Warm the flour tortillas to make them pliable. Lay each tortilla flat and start layering with a scoop of cooked rice, black beans, the chicken fajita mixture, shredded cheese, sour cream, salsa or pico de gallo, and chopped cilantro if using.
- Assemble the Burritos: Fold the sides of the tortillas inward, then roll each tortilla tightly into a burrito, enclosing the filling securely.
- Optional Toasting: For a crispy exterior, heat a dry skillet over medium heat and toast each burrito for 1–2 minutes per side until golden brown and crisp.
- Serve: Serve the burritos immediately while warm and enjoy!
Notes
- For a low-carb alternative, substitute flour tortillas with lettuce wraps or low-carb tortillas.
- Add guacamole or hot sauce to the burrito for an extra layer of flavor.
- These burritos freeze well; wrap individually in foil or plastic wrap and reheat as needed for a quick meal.
