Low Sodium Chicken Fajita Burrito
Satisfy your Tex-Mex cravings without compromising your health with this flavorful Low Sodium Chicken Fajita Burrito recipe. Packed with tender strips of marinated chicken, a vibrant medley of sautéed red, green, and yellow bell peppers, and protein-rich low sodium black beans, this dish offers a healthy twist on a classic favorite. Whole wheat tortillas cradle the colorful filling, alongside creamy mashed avocado and a pop of fresh cilantro for an irresistible finish. With bold spices like cumin and paprika, this recipe delivers big taste while being mindful of sodium. Quick to prepare in just 40 minutes, it’s a wholesome, heart-healthy meal that’s as perfect for weeknights as it is for meal prep. Serve warm and watch these guilt-free burritos become a household favorite!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 1 large Onion
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 0.25 cup, chopped Cilantro
- 4 large Whole wheat tortillas
- 1 large Avocado
- 1 15-ounce can Low sodium black beans
Instructions
Slice the chicken breast into thin strips and set aside.
Cut the red, green, and yellow bell peppers into thin strips, and slice the onion thinly.
In a large mixing bowl, combine garlic powder, cumin, paprika, ground black pepper, olive oil, and lime juice. Add the sliced chicken and toss to coat evenly.
Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 6-8 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until the vegetables are softened and slightly charred.
Drain and rinse the low sodium black beans. Warm them in a small pot over low heat or in the microwave.
Mash the avocado in a small bowl and season with a touch of lime juice.
To assemble the burrito, lay a whole wheat tortilla on a flat surface. Spread a spoonful of mashed avocado in the center, add a portion of sautéed vegetables and chicken, a scoop of black beans, and sprinkle with chopped cilantro.
Fold in the sides of the tortilla and roll it up into a burrito.
Repeat with the remaining tortillas and ingredients. Serve warm.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 26.7 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 527 mg | 41% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5445 mg | 116% | |
*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.
