Paleo Chicken Fajita Burrito
Transform your weeknight dinners with this bold and flavorful Paleo Chicken Fajita Burrito recipe! Perfectly seasoned chicken strips are marinated in a zesty blend of lime juice, chili powder, and cumin, then sautéed alongside tender-crisp bell peppers and onions for a colorful fajita-inspired filling. Wrapped in crunchy romaine lettuce leaves instead of traditional tortillas, this grain-free, low-carb creation stays true to paleo principles while delivering all the satisfying textures of a classic burrito. Topped with creamy avocado, fresh cilantro, and optional jalapeño slices for a spicy kick, these hand-held bundles are a fresh, healthy, and utterly delicious way to enjoy fajitas—no forks required! Ready in just 30 minutes, this recipe is perfect for busy nights or impressing guests with a nutritious, gluten-free option.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 avocado, sliced
- 6 large romaine lettuce leaves
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
Instructions
Cut the chicken breasts into thin strips about 1/2 inch wide.
In a small bowl, mix together olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and black pepper to make the marinade.
Place the chicken strips in a Ziploc bag or shallow dish. Pour the marinade over the chicken, making sure to coat all pieces evenly. Marinate for at least 30 minutes in the refrigerator.
Once marinated, heat a large skillet over medium-high heat. Add the marinated chicken strips, and cook for about 5 minutes until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and onion. Cook for about 5-7 minutes or until they are tender but still crisp.
To assemble the fajita burritos, lay out a large romaine lettuce leaf. Place a few strips of chicken and some of the sautéed peppers and onions along one end of the leaf.
Top with slices of avocado, a sprinkle of fresh cilantro, and optional jalapeño slices for extra heat.
Roll up or fold the lettuce leaf around the filling to form a burrito-like shape and use another leaf if needed for added sturdiness. Repeat with the remaining ingredients.
Serve immediately and enjoy your Paleo Chicken Fajita Burritos!
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 16.6 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3405 mg | 72% | |
*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.
