Description
This Chicken Fajita Burrito recipe offers a quick and flavorful meal packed with tender marinated chicken, sautéed bell peppers and onions, fresh avocado, and vibrant toppings, all wrapped in a low-carb tortilla. Perfect for a filling lunch or dinner, it balances bold spices with fresh ingredients for a satisfying Mexican-inspired burrito experience.
Ingredients
Scale
Spices and 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 and Toppings
- 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
Other
- 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 the marinade.
- Marinate the Chicken: Place the sliced chicken breast into the marinade, ensuring each piece is well-coated. Let it marinate for about 15 minutes to absorb the flavors.
- Sauté the Vegetables: While the chicken is marinating, heat a non-stick skillet over medium heat. Add the sliced onions and bell peppers and sauté until tender and slightly caramelized, about 5 minutes. Remove from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken strips and cook for 6-8 minutes, or until the chicken is fully cooked and no longer pink in the center. Remove from heat.
- Assemble the Burritos: Warm the low-carb tortillas in a microwave or on a skillet to make them pliable. Lay each tortilla flat and spread a layer of diced avocado in the center. Add a portion of the cooked chicken on top of the avocado. Top with sautéed onions and bell peppers. Sprinkle with chopped cilantro, diced red onion, and diced tomatoes. Optionally, add reduced-fat shredded cheese and a spoonful of salsa. Fold the sides of the tortilla over the filling, then roll tightly to form a burrito.
- Serve: Cut each burrito in half, if desired. Serve immediately with extra salsa or a squeeze of fresh lime juice.
Notes
- For a spicier burrito, add some cayenne pepper to the marinade.
- Use any color of bell peppers you prefer to customize the flavor and appearance.
- If low-carb tortillas are not available, whole wheat or regular flour tortillas can be used.
- The burritos can be wrapped in foil and refrigerated for up to 2 days.
- Adding reduced-fat shredded cheese and salsa is optional but enhances flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
