Whole30 Chicken Fajita Burrito
Satisfy your Tex-Mex cravings with this flavorful and healthy Whole30 Chicken Fajita Burrito recipe! Packed with tender, spice-rubbed chicken strips, vibrant sautéed bell peppers, and red onion, this dish wraps all the bold flavors of traditional fajitas into crisp Romaine lettuce leaves, keeping it both gluten-free and diet-compliant. Each bite is elevated with a zesty squeeze of lime and a fresh sprinkle of cilantro, making it a nutritious, low-carb alternative to traditional tortillas. Ready in just 40 minutes, this quick and easy recipe is perfect for meal prep or a wholesome weeknight dinner. Discover how delicious clean eating can be with these Whole30-approved fajita wraps!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 medium red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large Romaine lettuce leaves
- 1 whole lime
- 0.25 cup fresh cilantro
Instructions
Start by slicing the chicken breasts into thin strips.
Cut the red, yellow, and green bell peppers into thin strips as well.
Slice the red onion into thin slices.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken strips to the skillet and season with garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to coat chicken evenly with spices.
Cook the chicken for about 8 minutes or until fully cooked through and slightly browned.
Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onions. Sauté for about 5-7 minutes or until the vegetables are tender-crisp.
While the vegetables are cooking, wash and dry the Romaine lettuce leaves carefully, ensuring they stay intact.
Return the chicken to the skillet and combine it with the sautéed vegetables. Squeeze the juice of one lime over the mixture and toss well.
Chop the fresh cilantro roughly.
To assemble the burrito, lay a Romaine lettuce leaf flat, add a portion of the chicken and vegetable mixture in the center, and sprinkle with fresh cilantro.
Roll the Romaine leaf gently around the filling to form a burrito-like wrap.
Repeat the process for the remaining portions.
Serve immediately and enjoy your Whole30-compliant chicken fajita burritos!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 17.0 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2574 mg | 55% | |
*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.
