Heart-Healthy Chicken Fajita Burrito
Fuel your body and satisfy your cravings with this flavorful Heart-Healthy Chicken Fajita Burrito recipe, perfect for a nutritious yet delicious meal. Featuring tender marinated chicken breast, vibrant sautéed bell peppers and onions, creamy avocado, and protein-packed black beans, all wrapped in wholesome whole wheat tortillas, this dish is both hearty and diet-friendly. Infused with zesty lime juice, warm spices like chili powder, cumin, and smoked paprika, and topped with a sprinkle of fresh cilantro, every bite is bursting with flavor without sacrificing health-conscious ingredients. Quick to prepare in just 35 minutes, these burritos are ideal for busy weeknights or meal prepping, offering high-protein, low-fat goodness that will delight your taste buds. Make these customizable wraps even more decadent by adding a dollop of low-fat Greek yogurt for a tangy twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces (10 inches size) Whole wheat tortillas
- 1 large Avocado
- 1 cup (cooked, canned, rinsed and drained) Black beans
- 0.5 cup (chopped) Cilantro
- 0.5 cup Low-fat Greek yogurt
Instructions
Slice the chicken breasts thinly into strips.
In a mixing bowl, combine lime juice, olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Add the chicken strips and coat well. Let it marinate for at least 10 minutes.
While the chicken is marinating, julienne the red and green bell peppers and slice the onion thinly. Mince the garlic cloves.
Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes until fully cooked. Remove from skillet and set aside.
In the same skillet, add the remaining olive oil. Add the bell peppers, onion, and garlic. Sauté for 4-5 minutes or until the vegetables are tender-crisp.
Return the cooked chicken to the skillet, mix it with the vegetables, and remove from heat.
Warm the whole wheat tortillas slightly in a microwave or on a dry skillet.
Assemble the burritos by spreading an equal amount of the chicken and vegetable mixture onto each tortilla.
Top with slices of avocado, about 1/4 cup of black beans, and a sprinkle of chopped cilantro.
Roll each tortilla snugly into a burrito, tucking in the ends as you wrap.
Optional: Serve with a dollop of low-fat Greek yogurt on the side.
Nutrition Facts
Calories |
2103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 39.6 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 560 mg | 43% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3518 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.
