Keto Chicken Fajita Burrito
Satisfy your Tex-Mex cravings without breaking your low-carb goals with this irresistible Keto Chicken Fajita Burrito recipe! Packed with zesty marinated chicken, vibrant sautéed bell peppers, and onions, all wrapped in a soft, low-carb tortilla, this dish is a flavor-packed game-changer. Every bite is enhanced with smoky paprika, fresh lime juice, melted cheddar cheese, and a dollop of creamy sour cream. Perfect for a quick weeknight dinner or meal prep, these burritos come together in just 45 minutes and are ideal for keto and low-carb diets alike. Garnished with fresh cilantro for a burst of brightness, this fuss-free recipe strikes the perfect balance between healthy and indulgent.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium bell peppers
- 1 medium onion
- 4 low-carb tortilla wraps
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 0.25 cup fresh cilantro
Instructions
Begin by preparing the chicken. Slice the chicken breast into thin strips. In a bowl, combine the olive oil, lime juice, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper. Add the chicken strips to the marinade and coat well. Let it sit for at least 15 minutes to absorb the flavors.
While the chicken is marinating, prepare the vegetables. Thinly slice the bell peppers and onion. Set aside.
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for about 6-8 minutes, turning occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add a little more olive oil if necessary, and add the sliced bell peppers and onion. Sauté for 5-7 minutes until they are tender and slightly charred. Return the cooked chicken to the skillet and stir to combine with the vegetables.
Warm the low-carb tortilla wraps according to package instructions to make them pliable.
Assemble the keto chicken fajita burritos by placing a portion of the chicken and vegetable mixture onto each warm tortilla. Sprinkle with shredded cheddar cheese.
Drizzle with sour cream and sprinkle with fresh cilantro.
Roll each tortilla tightly around the filling, folding in the sides as you go, to create a burrito shape.
Serve immediately and enjoy your Keto Chicken Fajita Burrito!
Nutrition Facts
Calories |
2025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 24.2 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1312 mg | 101% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2605 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.
