Description
This Chicken Fajita Burrito recipe features tender, marinated chicken breast strips sautéed with vibrant bell peppers and onions, wrapped in warm low-carb tortillas. Enhanced with fresh avocado, cilantro, diced tomatoes, and optional reduced-fat cheese and salsa, this quick and flavorful meal takes just 30 minutes to prepare and serves two.
Ingredients
Scale
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 & Fillings
- 1 medium onion, sliced
- 2 large bell peppers (any color), sliced
- ¼ cup chopped fresh cilantro
- ½ medium avocado, diced
- ¼ medium red onion, finely chopped
- ¼ cup diced tomatoes
Protein
- 1 pound boneless, skinless chicken breast, sliced into strips
Burrito Wrap & Optional Toppings
- 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 thoroughly to create a flavorful marinade base.
- Marinate the Chicken: Place the sliced chicken breast into the marinade, making sure each piece is evenly coated. Let it rest for about 15 minutes to absorb the spices and lemon juice, enhancing the taste and tenderness.
- Sauté the Vegetables: Heat a non-stick skillet over medium heat. Add the sliced onions and bell peppers, sautéing until tender and slightly caramelized, approximately 5 minutes. Once cooked, remove them from the skillet and set aside.
- Cook the Chicken: Using the same skillet, add the marinated chicken strips. Cook for 6 to 8 minutes until the chicken is fully cooked through and no longer pink inside. Remove the skillet from heat.
- Assemble the Burritos: Warm the low-carb tortillas in a microwave or on a skillet until pliable. Lay each tortilla flat, then spread diced avocado in the center. Layer on the cooked chicken, followed by the sautéed onions and bell peppers. Sprinkle with chopped cilantro, finely chopped red onion, and diced tomatoes. Optionally, add reduced-fat shredded cheese and a spoonful of salsa if desired. Fold the sides of the tortilla over the filling, then roll tightly to form burritos.
- Serve: Cut each burrito in half if preferred. Serve immediately with extra salsa or a squeeze of fresh lime juice for added zest.
Notes
- Marinate the chicken for at least 15 minutes to maximize flavor absorption; longer marination can be done for enhanced taste.
- Use a non-stick skillet to prevent sticking during sautéing and cooking chicken.
- Warm the tortillas just before assembling to make rolling easier and prevent tearing.
- Optional toppings like reduced-fat cheese and salsa add extra flavor but can be omitted for a lighter meal.
- Substitute low-carb tortillas with regular flour tortillas if preferred, keeping in mind the nutritional difference.
