Low Fat Chicken Fajita Burrito
Looking for a guilt-free way to satisfy your Tex-Mex cravings? This Low Fat Chicken Fajita Burrito recipe brings all the bold flavors of traditional fajitas in a healthier, easy-to-make package. Juicy strips of seasoned chicken, tender sautéed bell peppers, and red onions are complemented by a zesty splash of lime juice, all tucked into wholesome whole wheat tortillas. A dollop of creamy non-fat Greek yogurt replaces heavy sauces, while a sprinkle of fresh cilantro adds a burst of freshness. Ready in just 35 minutes, this delicious and low-fat burrito is perfect for busy weeknights or meal prep. It's high in protein, packed with vibrant veggies, and sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 1 medium red onion
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 2 tablespoons lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large whole wheat tortillas
- 0.5 cup non-fat Greek yogurt
- 0.25 cup cilantro leaves
Instructions
Slice the chicken breasts into thin strips and set aside.
Cut the red, green, and yellow bell peppers into thin strips. Also, slice the red onion into thin strips.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken strips to the skillet and sprinkle with chili powder, ground cumin, garlic powder, salt, and black pepper. Cook for about 5-7 minutes, until the chicken is cooked through and no longer pink inside.
Remove the chicken from the skillet and set it aside.
In the same skillet, add the bell peppers and onions. Sauté for 5-7 minutes until they are tender and slightly charred.
Return the chicken to the skillet with the vegetables. Add lime juice and toss everything together to combine well.
Warm the whole wheat tortillas according to package instructions.
To assemble the burritos, spread a spoonful of non-fat Greek yogurt down the center of each tortilla. Top with a portion of the chicken and vegetable mixture.
Sprinkle fresh cilantro leaves over the top.
Fold in the sides of the tortilla and then roll it up tightly from the bottom.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 2857 mg | 124% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 23.8 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3140 mg | 67% | |
*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.
