Description
This Chicken Fajita Burrito recipe offers a vibrant and flavorful meal featuring tender, marinated chicken breast strips sautéed with colorful bell peppers and onions, all wrapped in low-carb tortillas. Enhanced with fresh avocado, cilantro, tomatoes, and optional cheese and salsa, it’s a quick, delicious, and wholesome lunch or dinner option perfect for health-conscious eaters.
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 & Chicken
- 1 medium onion, sliced
- 2 large bell peppers (any color), sliced
- 1 pound boneless, skinless chicken breast, sliced into strips
Toppings & Assembly
- ¼ cup chopped fresh cilantro
- ½ medium avocado, diced
- ¼ medium red onion, finely chopped
- ¼ cup diced tomatoes
- 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 balanced and flavorful marinade for the chicken.
- Marinate the Chicken: Place the sliced chicken breast into the marinade, making sure each piece is thoroughly coated. Allow it to marinate for about 15 minutes so the flavors can fully penetrate the meat.
- 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 them until tender and slightly caramelized, approximately 5 minutes. Remove from skillet and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken strips. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Remove from heat once done.
- Assemble the Burritos: Warm the low-carb tortillas briefly in a microwave or on a skillet to make them pliable. Lay each tortilla flat and spread a layer of diced avocado down the center. Add a portion of cooked chicken, followed by the sautéed onions and bell peppers. Sprinkle chopped cilantro, diced red onion, and diced tomatoes on top. Optionally, add reduced-fat shredded cheese and a spoonful of salsa for extra flavor.
- Serve: Fold the sides of the tortilla over the filling, then roll tightly to form the burrito. Cut each burrito in half if desired and serve immediately with extra salsa or a squeeze of fresh lime juice for added zest.
Notes
- Marinating the chicken for longer than 15 minutes can enhance flavor but avoid exceeding 2 hours to prevent texture changes.
- Using low-carb tortillas makes this recipe suitable for those watching their carbohydrate intake.
- Feel free to customize the vegetables based on availability; mushrooms or zucchini can be good alternatives.
- For a spicier kick, add some sliced jalapeños or a dash of hot sauce.
- Optional cheese and salsa can be omitted to keep the recipe lighter and dairy-free if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
