Chicken Fajita Burrito Recipe
There’s something downright irresistible about a Chicken Fajita Burrito: steamy, seasoned chicken mingling with colorful, charred peppers, nestled in a soft flour tortilla and finished with all your favorite Tex-Mex fixings. This crowd-pleasing handheld delivers the best of both worlds—zesty fajita flavors and the comfort of a robust burrito, all in just 30 minutes. Whether you’re craving a weeknight dinner that satisfies or looking for a fun way to shake up taco night, this Chicken Fajita Burrito will quickly earn its spot in your personal recipe hall of fame!
Ingredients You’ll Need
The beauty of this Chicken Fajita Burrito lies in its handful of pantry staples and a rainbow of fresh produce. Each ingredient brings something crucial to the table—whether it’s bold flavor, inviting color, or delicious texture. Here’s what you’ll need (plus a few tips for making it your own!):
- Chicken Breasts: Thinly slicing boneless, skinless chicken speeds up cooking and helps every bite soak up those fajita spices.
- Olive Oil: A drizzle is all you need to help everything brown beautifully and keep the skillet action sizzling.
- Red & Green Bell Peppers: Their sweet, crisp bite and vibrant color will make your burrito pop, both in flavor and looks.
- Yellow Onion: Delivers mild sweetness that pairs perfectly with the smoky spices.
- Chili Powder: This is where the Tex-Mex character really begins—don’t skip it!
- Cumin: Warm, earthy cumin balances out the spice and brings fragrance to the filling.
- Smoked Paprika: Adds irresistible smoky depth and that classic fajita flair.
- Garlic Powder & Onion Powder: Handy pantry helpers for layering more savory flavor without the fuss of fresh.
- Salt & Pepper: Simple, but essential for bringing all the ingredients into perfect harmony.
- Large Flour Tortillas: Go for soft, roomy tortillas to hold all your tasty fillings without splitting.
- Shredded Cheddar or Mexican Blend Cheese: Melty, cheesy goodness holds everything together in each bite.
- Sour Cream: Adds a cooling, creamy touch and ties the filling together.
- Salsa: A spoonful brings a fresh, tangy accent—choose your preferred heat level.
- Cooked Rice (optional): For those who love extra heartiness, rice makes your burrito even more filling.
- Canned Black Beans (optional): Beans add protein, fiber, and a satisfying, creamy contrast.
- Fresh Cilantro for Garnish (optional): Sprinkle over the top right before serving for a pop of color and herby flavor.
How to Make Chicken Fajita Burrito
Step 1: Sauté the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add your thinly sliced chicken breasts in a single layer. Sprinkle them with the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté, stirring occasionally, until the chicken is cooked through, juicy, and gloriously golden at the edges—usually around 6 to 8 minutes. Transfer the chicken to a plate to rest, but keep the skillet handy for the next step.
Step 2: Cook the Peppers and Onion
In that same skillet (no need to clean it—those flavorful browned bits are gold!), toss in the sliced bell peppers and onion. Sauté everything together until the veggies have softened up, taken on some color, and smell absolutely amazing, about 5 to 7 minutes. The slight char lends that signature fajita taste, so don’t be afraid to let them get a touch caramelized.
Step 3: Combine Everything
Now, return the cooked chicken to the skillet with the peppers and onions. Stir well to blend all those flavors together and let everything mingle for another minute, just until everything is heated through and coated evenly in spices. At this point, your kitchen will smell like a Tex-Mex paradise!
Step 4: Warm the Tortillas
Before assembling, quickly warm your flour tortillas. You can either pop them in the microwave for about 20 seconds (cover them with a damp paper towel to keep them soft) or heat them in a dry skillet, flipping once, until they’re nice and pliable. Warm tortillas make wrapping a breeze—and prevent any unfortunate tearing.
Step 5: Assemble the Chicken Fajita Burrito
Lay each tortilla flat and spoon a generous amount of the chicken fajita mixture right in the center. Pile on the shredded cheese, then follow with dollops of sour cream and salsa. If you like your burrito extra hearty, add a scoop of rice and a sprinkle of black beans. Fold in the sides of the tortilla over the filling, then roll it up tightly from bottom to top. Voilà! Your Chicken Fajita Burrito is ready to serve.
How to Serve Chicken Fajita Burrito
Garnishes
For the finishing touch, crown your Chicken Fajita Burrito with a shower of freshly chopped cilantro, extra salsa, or a squeeze of lime. If you love a little extra crunch or zest, sliced jalapeños, diced avocado, or even a drizzle of hot sauce will add just the right kick to every bite.
Side Dishes
While this burrito easily stands alone, serving it with classic sides transforms dinner into an all-out Tex-Mex feast. Consider pairing it with a simple Mexican rice, a vibrant corn salad, or crisp tortilla chips with guacamole. A chilled cucumber salad or lime-dressed slaw also make great fresh counterpoints to the warm, hearty filling.
Creative Ways to Present
Have fun with your Chicken Fajita Burrito presentation! For a dinner party or crowd, slice the burritos in half diagonally and arrange them on a platter, sprinkle with cheese and cilantro, and offer a trio of dips nearby. You could even set up a DIY burrito bar for everyone to build their own—kids and adults alike will adore customizing to taste.
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Fajita Burrito filling, simply cool it to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Keep tortillas, cheese, and toppings separate until you’re ready to reheat and assemble to maintain the best texture.
Freezing
Chicken Fajita Burritos are freezer-friendly, making them a lifesaver for busy weeks! Wrap each assembled (but not garnished) burrito tightly in foil or plastic wrap, then place them in a freezer bag. They’ll keep delicious for up to 2 months. Just thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, unwrap the burrito and place it on a microwave-safe plate. Cover with a damp paper towel and microwave in 45-second bursts until heated through. For maximum crispiness, reheat in a skillet over medium heat or pop it in a 350°F oven for about 10 minutes. Fresh garnishes can be added just before serving for that just-made feel.
FAQs
Can I use rotisserie chicken to speed things up?
Absolutely! Simply shred the rotisserie chicken and toss it with the spices, then sauté briefly to heat and infuse flavor. It’s a huge timesaver and still delicious in your Chicken Fajita Burrito.
Is there a way to make this recipe dairy-free?
Yes! Go for your favorite dairy-free cheese and replace sour cream with a plant-based alternative or a scoop of guacamole. All the classic Chicken Fajita Burrito flavor, none of the dairy.
What’s the best way to keep the burritos from getting soggy?
Let your cooked filling cool for a couple of minutes before assembling, and avoid overloading the burrito with wet ingredients like salsa inside—instead, offer them on the side. This helps maintain that perfect tortilla texture bite after bite.
Can I add more veggies to the filling?
Definitely! Zucchini, mushrooms, or even corn kernels work beautifully. Just be sure to sauté them with the bell peppers and onions so everything is evenly cooked and seasoned for your Chicken Fajita Burrito.
How do I keep my Chicken Fajita Burrito from falling apart?
Warm, pliable tortillas are key: don’t skip that step! Also, avoid overfilling—fold in the sides, roll tightly, and let the burrito rest seam-side down for a minute to seal before serving.
Final Thoughts
If you’re looking for a meal that’s quick to make, endlessly customizable, and guaranteed to make you smile, the Chicken Fajita Burrito is the answer. Give it a try—you’ll find yourself coming back to this recipe for busy weeknights, meal-prep lunches, and anytime you’re hungry for classic Tex-Mex comfort!
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Chicken Fajita Burrito Recipe
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Diet: Non-Vegetarian
Description
Enjoy a delicious and satisfying meal with this flavorful Chicken Fajita Burrito recipe. Tender chicken seasoned with a blend of spices, sautéed bell peppers, and onions, all wrapped up in a warm tortilla with your favorite toppings.
Ingredients
For the Chicken Fajita:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Additional Ingredients:
- 4 large flour tortillas
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup cooked rice (optional)
- 1/2 cup canned black beans, rinsed and drained (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet, add chicken and season with spices. Cook until browned and fully cooked.
- Sauté Peppers and Onions: In the same skillet, sauté bell peppers and onion until soft and charred.
- Combine Ingredients: Return cooked chicken to the skillet, mix everything together.
- Assemble Burritos: Warm tortillas, place chicken mixture in the center, add toppings, fold, and roll up tightly.
- Serve: Garnish with cilantro and enjoy warm.
Notes
- You can use whole wheat or low-carb tortillas as a substitute.
- Add guacamole or avocado slices for extra flavor.
- For spicier burritos, include jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 520
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
