Chicken Fajita Burrito
Bursting with vibrant flavors and Tex-Mex flair, this Chicken Fajita Burrito recipe combines tender, marinated chicken, sautéed bell peppers, and onions wrapped in a warm, soft tortilla. The marinade, a tangy blend of lime juice, garlic, cumin, and smoky paprika, infuses the chicken with irresistible zest. Layered with melty cheddar cheese, creamy sour cream, zesty salsa, and optional fresh cilantro, each bite is a perfect balance of smoky, savory, and fresh. Quick and easy to prepare in just 40 minutes, this crowd-pleasing recipe is ideal for weeknight dinners or a satisfying lunch. Packed with vibrant colors and bold flavors, this dish is sure to become a family favorite and a go-to for satisfying Tex-Mex cravings.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 whole (juiced) Lime
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 medium Yellow onion
- 4 whole Large flour tortillas
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup (chopped, optional) Fresh cilantro
Instructions
In a small bowl, mix together lime juice, garlic powder, ground cumin, chili powder, smoked paprika, salt, and black pepper.
Slice the chicken breasts into thin strips and place them in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 15 minutes.
While the chicken is marinating, slice the red and green bell peppers and the onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 8 minutes or until fully cooked, stirring frequently. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced peppers and onion. Sauté for about 5-7 minutes until they're soft and slightly charred.
Return the cooked chicken to the skillet with the vegetables. Stir well to combine and heat through.
Warm the flour tortillas in a separate pan or microwave.
To assemble the burritos, place a generous spoonful of the chicken and vegetable mixture in the center of each tortilla.
Top with shredded cheddar cheese, a dollop of sour cream, a spoonful of salsa, and a sprinkle of chopped fresh cilantro if desired.
Fold the sides of the tortilla over the filling, then roll it up tightly to form a burrito.
Serve warm and enjoy your delicious homemade chicken fajita burritos!
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 35.5 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1405 mg | 108% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
