Dairy-Free Chicken Fajita Burrito
Elevate your mealtime with this flavor-packed Dairy-Free Chicken Fajita Burrito recipe, a wholesome twist on a Tex-Mex classic. Featuring tender, seasoned chicken strips, a colorful medley of sautéed bell peppers and onions, and vibrant toppings like creamy avocado, fresh cilantro, and zesty salsa, this recipe delivers bold flavor without the need for dairy. The fajita seasoning—a robust blend of chili powder, cumin, garlic powder, and paprika—brings just the right amount of smoky heat, balanced by a refreshing squeeze of lime juice. Perfect for busy weeknights, this quick and easy recipe comes together in just 35 minutes and serves four hearty portions. Whether you’re looking for a healthy, dairy-free meal or simply craving a satisfying burrito, this dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 4 large tortillas
- 1 large avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 0.5 cup salsa
Instructions
Start by slicing the chicken breasts into thin strips.
In a large bowl, combine the chicken strips with half the olive oil, chili powder, cumin, garlic powder, paprika, salt, black pepper, and lime juice. Mix well to coat the chicken evenly.
Heat the remaining olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and onion to the skillet and sauté until tender, about 5-7 minutes. Remove the vegetables from the skillet and set aside.
In the same skillet, add the marinated chicken strips. Cook until the chicken is browned and cooked through, about 6-8 minutes.
Add the sautéed vegetables back into the skillet with the chicken, and stir to combine.
Warm the tortillas in a dry skillet or microwave until pliable.
To assemble the burritos, place a portion of the chicken and vegetable mixture onto each tortilla, then top with slices of avocado, a sprinkle of fresh cilantro, and a spoonful of salsa.
Fold in the sides of the tortilla, then roll it tightly to enclose the filling.
Serve immediately and enjoy your dairy-free chicken fajita burrito!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 27.3 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3508 mg | 75% | |
*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.
