Gluten-Free Chicken Fajita Burrito
Satisfy your Tex-Mex cravings with this flavorful Gluten-Free Chicken Fajita Burrito that's packed with juicy, spice-coated chicken, vibrant sautéed bell peppers and onions, and zesty cilantro-lime rice—all wrapped in soft, gluten-free tortillas. Perfect for those seeking a gluten-free option without sacrificing bold flavor, this recipe combines a tantalizing medley of garlic, chili powder, ground cumin, and paprika to create an irresistible fajita seasoning. With creamy sour cream, fresh guacamole, and a refreshing hint of lime, every bite delivers a harmonious blend of textures and tastes. Ready in under an hour, this easy, hearty meal is ideal for busy weeknights or a fun weekend dinner for the whole family. Serve them warm and watch as these burritos become a go-to favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 whole Chicken breast
- 4 pieces Gluten-free tortilla wraps
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 whole Yellow onion
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooked white rice
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime
- 0.5 cup Sour cream
- 0.5 cup Guacamole
Instructions
Begin by preparing the chicken. Slice the chicken breasts into thin strips. Set aside.
In a small bowl, mix the garlic powder, chili powder, ground cumin, paprika, salt, and black pepper. Sprinkle the spice mix over the chicken strips, ensuring they are evenly coated.
Cut the red and green bell peppers and the onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook for about 6-8 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced peppers and onion. Sauté for about 5-7 minutes until the vegetables are softened and lightly charred.
While the vegetables are cooking, warm the gluten-free tortillas in a separate pan over low heat or wrap them in a damp paper towel and microwave for 30 seconds until soft and pliable.
Mix the cooked rice with chopped cilantro and a squeeze of lime juice for flavor.
To assemble the burritos, place a gluten-free tortilla on a clean surface. Spread a spoonful of sour cream in the center. Add a portion of the chicken strips, sautéed vegetables, a spoonful of cilantro-lime rice, and a dollop of guacamole.
Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to make a burrito. Repeat with the remaining tortillas and fillings.
Serve the burritos warm, with any extra sour cream and guacamole on the side.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 27.1 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2603 mg | 55% | |
*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.
