Honestly though, who doesn’t love burritos? They’re filling, satisfying, and customizable! Better yet is that they are easy to make home. This Chicken Fajita Burrito has limited ingredients and only takes 15 minutes to make; plus it’s easy to make extra for healthy leftovers.
Ingredients
- Onion
- Bell peppers
- Tortillas
- Shredded chicken
- Brown rice
. For this recipe to have accurate nutrition and serving information, it’s important to get those extra large tortillas. Of course, you can use the regular burrito sized tortillas but you’ll end up with 3-4 burritos instead of 2.
. For your choice of chicken, you can either buy it pre-shredded or follow my crockpot recipe for shredded chicken, coming soon to Resume Recipes!
. Remember that burritos are customizable, so you can swap out protein sources or rice types to fit your needs.
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Customization
As we all know, burritos are highly customizable, both on the inside and the outside. For a more interesting burrito, try adding 1/4 cup of my dairy free cashew queso, coming soon to Resume Recipes. You can also serve this next to shredded lettuce, sliced tomato, and refried beans, much like what you’d see in many Mexican restaurants. Another option is to melt shredded cheese in or on the burrito. If you really want to dig into a decadent meal, lay the burrito on a bed of shredded lettuce, surround it with beans and tomatoes, pour on green enchilada sauce, top with a dollop of sour cream, smatter with a sprinkling of cotija cheese, and squeeze on fresh lime juice. Best wet burrito ever.
How to Make This Burrito
To make this burrito, lay down some groundwork first. I propose cooking and shredding your chicken the day before, as well as cooking your brown rice. Of course another option is buying pre-shredded meat and making minute brown rice. No shame in saving yourself some time. You can sometimes buy pre-cut fajita vegetables in the produce section of your local grocery store, but it’s a lot cheap to buy them whole and do it at home. To cut the veggies in the fajita style, you want to cut both top and bottom ends off your vegetable, then slice thin strips lengthwise. If you’re cutting an onion this way, make sure to break up the layers afterwards, and if you’re cutting peppers, cut it in half and de-seed it before making thin slices.
After your burrito materials are all prepped, heat oil in a large pan on medium high and throw in your veggies. You may need to take it one vegetable at a time if you don’t have a very large pan. You don’t want them to get soft and mushy, you want to soften the vegetable slightly while charring the outside a bit. After the vegetables are cooked, you’re ready to assemble your burritos. You’re going to layer all your ingredients in the center but near the bottom of the tortilla, then start rolling it forward while tucking the sides in with each rotation. If you haven’t had to roll many burritos this may sound a bit confusing, but once you start going instinct will take over. Making a well rolled burrito takes practice, so hang in there and you’ll improve over time.
Now, you don’t have to cook the rolled burrito, but it’s an easy way to make your time with this burrito 10x better. You just want to reheat the pan you cooked the veggies in, then place the burrito seal side down or it’ll come undone. As the tortilla starts to brown, you can make small rotations until your burrito has a slightly crispy texture on the outside. You can probably tell from my photos that I prefer a lot of crispy texture, so follow what works best for you.
Chicken Fajita Burrito
Ingredients
- 1 tbsp avocado oil, can sub canola
- 1 white onion, cut into long fajita strips
- 1/2 green bell pepper, cut into long fajita strips
- 1/2 red bell pepper, cut into long fajita strips
- 2 extra large tortillas
- 2 cups chicken, cooked and shredded
- 1 cup brown rice, cooked
Optional Ingredients:
- 1/4 cup cashew queso, recipe coming soon!
- shredded lettuce
- chopped tomato
- shredded cheese of choice
- sour cream
- black or pinto beans
Instructions
- In a large frying pan, heat oil.
- Once heated, add onion and peppers and cook on medium high heat until softened and a little charred, about 10 minutes. Set aside.
- On an extra large tortilla, set down a line of rice, then layer on chicken and veggies. Add any other optional ingredients, being careful not to overfill.
- Begin rolling your burrito, making sure to tuck the sides in as you go.
- Once the burrito is rolled, place it seal side down in the still heated pan and cook on medium heat, turning a bit every minute or so to add crispness.
Notes
- When heating the burrito in the pan, pay close attention or the tortilla could burn.