Description
This Chicken Fajita Burrito recipe is a quick and flavorful meal perfect for a weeknight dinner. Marinated chicken breast strips are sautéed with bell peppers and onions, then wrapped in low-carb tortillas with fresh avocado, tomatoes, cilantro, and optional cheese and salsa. Ready in just 30 minutes, it’s a delicious blend of smoky, tangy, and fresh flavors with a healthy twist using low-carb tortillas and reduced-fat cheese.
Ingredients
Scale
Spices & Marinade
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- Juice of 1 large lemon
Vegetables & Protein
- 1 medium onion, sliced
- 2 large bell peppers (any color), sliced
- 1 pound boneless, skinless chicken breast, sliced into strips
- ¼ cup chopped fresh cilantro
- ½ medium avocado, diced
- ¼ medium red onion, finely chopped
- ¼ cup diced tomatoes
Burrito Assembly
- 2 large (12-inch) low-carb tortillas
- Reduced-fat shredded cheese (optional)
- Salsa (optional)
Instructions
- Prepare the Marinade: In a bowl, combine chili powder, paprika, onion powder, garlic powder, cumin, sea salt, and lemon juice. Mix well to form a flavorful marinade for the chicken.
- Marinate the Chicken: Place the sliced chicken breast into the marinade, ensuring each piece is thoroughly coated. Let it marinate for about 15 minutes to absorb the spices and acidity.
- Sauté the Vegetables: While the chicken marinates, heat a non-stick skillet over medium heat. Add the sliced onions and bell peppers and cook them until tender and slightly caramelized, approximately 5 minutes. Remove the vegetables from the skillet and set aside.
- Cook the Chicken: Using the same skillet, add the marinated chicken strips and cook for 6-8 minutes, turning occasionally, until fully cooked and no pink remains inside. Remove from heat.
- Assemble the Burritos: Warm the low-carb tortillas in the microwave or on a skillet until pliable. Lay each tortilla flat and spread a layer of diced avocado in the center. Add a portion of cooked chicken on top, then top with sautéed onions and bell peppers. Sprinkle chopped cilantro, diced red onion, and diced tomatoes over the filling. Optionally, add reduced-fat shredded cheese and a spoonful of salsa.
- Roll and Serve: Fold the sides of the tortilla over the filling, then roll tightly to form a burrito. Cut each burrito in half if desired and serve immediately, optionally with extra salsa or a squeeze of fresh lime juice.
Notes
- For softer tortillas, warm them before filling to prevent breakage.
- Adjust chili powder and spices to suit your preferred heat level.
- Use any color bell peppers according to preference or availability.
- Leftover burritos can be wrapped in foil and refrigerated for up to 2 days.
- Add a squeeze of fresh lime juice to brighten flavors just before serving.
- Optional cheese and salsa add extra flavor but can be omitted to keep it lower calorie.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
