Low Carb Chicken Fajita Burrito
Discover the perfect blend of bold flavors and guilt-free indulgence with this Low Carb Chicken Fajita Burrito recipe! Packed with tender, seasoned chicken, perfectly charred bell peppers and onions, and an array of fresh, vibrant toppings like creamy avocado, crisp lettuce, and zesty lime juice, these burritos deliver all the satisfaction of classic Tex-Mex without the carb overload. Wrapped in soft, low-carb tortillas and finished with a sprinkle of shredded cheese and a dollop of sour cream, this recipe is easy to prepare in just 40 minutes and makes a crowd-pleasing meal for four. Whether you’re following a keto lifestyle, aiming for healthier options, or simply craving a flavorful fajita-inspired dish, these burritos are sure to delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 2 tablespoons fajita seasoning
- 4 pieces low-carb tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar cheese
- 1 large avocado
- 0.5 cup sour cream
- 0.25 cup fresh cilantro
- 1 medium lime
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by prepping the vegetables: slice the red and green bell peppers and the yellow onion into thin strips.
Cut the chicken breast into thin slices, approximately 1/2 inch thick.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken slices and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. Sprinkle 1 tablespoon of fajita seasoning over the chicken and stir well. Remove the chicken from the skillet and set aside.
In the same skillet, heat another tablespoon of olive oil. Add the sliced bell peppers and onion. Cook for about 5-7 minutes until the vegetables are soft and slightly charred. Add the remaining tablespoon of fajita seasoning and stir well.
Warm the low-carb tortillas either in a dry skillet over medium heat for about 30 seconds on each side or by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
Assemble each burrito by laying a tortilla flat and adding a quarter of the chicken and vegetable mixture to the center.
Top with shredded lettuce, a sprinkle of shredded cheddar cheese, a few slices of avocado, a dollop of sour cream, and a sprinkle of chopped fresh cilantro.
Squeeze a little lime juice over the filling, and season with salt and black pepper to taste.
Fold in the sides of the tortilla over the filling, then roll it up from the bottom to form a tight burrito.
Repeat with the remaining tortillas and filling. Serve immediately and enjoy your low-carb chicken fajita burritos!
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 5089 mg | 221% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 28.4 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1555 mg | 120% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3664 mg | 78% | |
*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.
