Vegetarian Chicken Fajita Burrito
Elevate your burrito game with this flavor-packed Vegetarian Chicken Fajita Burrito recipe! Perfect for a satisfying yet meat-free meal, these burritos combine tender plant-based chicken strips, vibrant sautéed bell peppers and onions, and bold fajita seasoning for a smoky Tex-Mex flair. Wrapped in warm flour tortillas, each bite features layers of fluffy cooked rice, hearty black beans, creamy guacamole, zesty pico de gallo, and a touch of lime for a fresh burst of flavor. Topped with sour cream, shredded cheese, and cilantro, they’re a feast of textures and tastes, ready in just 40 minutes. Ideal for vegetarians and anyone seeking delicious alternatives, this dish will make your next lunch or dinner a hit!
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Recipe Information
Ingredients
- 2 cups Plant-based chicken strips
- 2 tablespoons Olive oil
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 2 tablespoons Fajita seasoning
- 4 pieces Large flour tortillas
- 2 cups Cooked rice
- 1 cup Black beans
- 1 cup Sour cream
- 1 cup Shredded cheese
- 1 cup Pico de gallo
- 1 cup Guacamole
- 0.5 cup Chopped cilantro
- 1 large Lime
Instructions
Slice the red and green bell peppers and the onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the plant-based chicken strips to the skillet and cook for 5-7 minutes until they start to brown.
Remove the chicken strips from the skillet and set them aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the sliced peppers and onion.
Cook the vegetables for about 5 minutes until they are tender-crisp.
Add the cooked chicken strips back to the skillet with the vegetables.
Sprinkle the fajita seasoning over the mixture and stir well to combine.
Continue cooking for another 3-4 minutes until everything is evenly coated and heated through.
Warm the flour tortillas according to package instructions or over a gas flame for a few seconds on each side.
Lay a tortilla on a clean work surface, and in the center, layer 1/2 cup of cooked rice and 1/4 cup of black beans.
Add a generous portion of the fajita mixture on top of the rice and beans.
Top with sour cream, shredded cheese, pico de gallo, guacamole, and a sprinkle of chopped cilantro.
Squeeze fresh lime juice over the filling.
Fold in the sides of the tortilla and then roll it tightly from bottom to top to form a burrito.
Repeat with the remaining tortillas and ingredients.
Serve warm, and enjoy your Vegetarian Chicken Fajita Burritos!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 479 mg | 37% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1174 mg | 25% | |
*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.
