Description
This chicken fajita burrito recipe is one of our all-time favorite easy weeknight dinners – absolutely EPIC! They start with my go-to homemade chicken fajitas recipe. Thinly sliced chicken breasts soak up a zesty spiced marinade & cook with strips of bell pepper & onion until browned & tender.
Stuff the chicken fajitas into tortillas with all of your favorite burrito fixings. To keep burrito night quick & simple, I take a semi-homemade approach here, buying some ready-made burrito fixings from ALDI like ready-to-serve rice (just toss in some cilantro & lime!), delicious organic beans (just drain & rinse!), amazing fresh salsa, & other fun Mexican-inspired dips + spreads.
After just one bite, you’ll understand why we love them so much – they’re insanely delicious & so satisfying. As a major bonus, this recipe is chicken fajita burrito recipe is seriously weeknight-friendly & infinitely customizable. Be sure to check the Recipe Notes, below, for easy variations & meal prep tips!
Ingredients
Scale
for the chicken fajitas:
- 1 pound boneless, skinless Simply Nature Organic Chicken Breasts, sliced crosswise into 1/4-inch strips
- 1 large bell pepper, thinly sliced
- 1 large red or yellow onion, thinly sliced
- 3 tablespoons olive oil, divided
- 1 tablespoon Simply Nature Organic Agave Nectar (can sub honey or brown sugar)
- 2 large & juicy limes, juiced (about 1/4 cup juice)
- 1 heaping teaspoon Stonemill Chili Powder
- 1 heaping teaspoon Stonemill Ground Cumin
- heaping 1/2 teaspoon Stonemill Garlic Powder
- heaping 1/2 teaspoon Stonemill Paprika
- kosher salt & ground black pepper, to season
for burrito assembly, as desired:
- Pueblo Lindo Large Flour Burrito Tortillas
- one 8.8-ounce package Earthly Grains Ready to Serve Whole Grain Brown Rice, prepared according to package directions & mixed with chopped cilantro & the zest + juice of 1 lime
- one 14-ounce can Simply Nature Organic black beans, drained & rinsed
- 1 avocado, smashed with juice of 1 lime
- Pueblo Lindo Shredded Mexican Style Cheese
- Simply Nature Organic Mild Salsa
- other burrito fixings of choice: lime wedges, finely chopped cilantro, shredded lettuce, sour cream, etc.
Instructions
- Marinate the chicken: To a medium bowl, add 2 tablespoons of the olive oil, the agave nectar, lime juice, chili powder, ground cumin, garlic powder, & paprika. Season with 1 1/2 teaspoons kosher salt & ground black pepper as desired. Add the thinly sliced chicken breasts. Stir to combine well, ensuring all pieces of the chicken are coated in the marinade. Set aside to marinate for 10-15 minutes while you prepare other burrito fixings, or seal & marinate up to 12 hours in the refrigerator.
- Prep burrito fixings: As the chicken soaks up the marinade, it’s a great time to get a head start on prepping any fixings you’d like to add to your burritos – slice the fajitas veggies, prepare cilantro lime rice, drain & rinse black beans, smash up some avocado with lime juice, etc. Arrange all of your burrito fixings in an assembly line for streamlined burrito assembly.
- Cook the chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is hot & shimmering, add the marinated chicken from Step 1. Arrange the chicken pieces in a uniform layer across the bottom of the skillet to promote even browning. Cook 5-6 minutes, flipping halfway through until the chicken is cooked through & begins to brown. Transfer the cooked chicken to a plate or bowl & set aside.
- Cook the fajitas veggies: To the same skillet used to cook the chicken, add the sliced bell pepper & onion. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally until softened slightly, about 4-5 minutes – the veggies should be tender-crisp. Remove the skillet from the heat. Add the chicken back into the skillet & toss to combine. Place the chicken fajitas in your burrito assembly line for assembly.
- Burrito assembly: Wrap the tortillas in a damp paper towel & microwave for 30-60 seconds, until warm & pliable. Working one at a time, build burritos as desired – we start with a little cilantro lime rice & black beans, then add chicken fajitas & pile on toppings of choice (smashed avocado, cheese, salsa, lettuce, etc.). Tightly roll the burrito – tuck the sides of the tortilla toward the center then roll the filling into the center of the burrito. Repeat with remaining tortillas & enjoy the burritos immediately.
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Notes
- Burrito night tips! Half the fun of burrito night is building epic burritos that are totally suited to your tastes. Some notes:
- Protein: At our house, we like chicken fajitas, but you could swap out chicken with steak, shrimp, or extra fajita veggies – whatever you love! No matter the protein you choose, prep & cooking will be pretty similar to what’s laid out in the Recipe Directions, above.
- Fillings: As far as burrito fillings go, pick & choose whatever you love most – feel free to swap black beans for pinto or refried beans, smashed avocado for guacamole, salsa for fresh pico de gallo, etc. You can also have fun with fillings by leaning on the ready-to-serve items available at ALDI – they have an awesome Street Corn dip that’s a delicious add-in, guacamole singles that are great for burrito night, etc. Pick & choose your favorites & have fun with it!
- Tortillas: No matter the proteins & fillings you choose for your burrito night, it’s important to warm the tortillas well before assembling & wrapping the burritos. Warm, pliable tortillas are much easier to stuff & fold than room temperature or cold tortillas.
- Storage & Reheating: Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through, then assemble burritos or bowls as desired.
- 10-15 Minute Meal Prep: Nearly all of the active prep work on burrito night comes from prepping the chicken & fajita veggies. Prep them in advance to cut down on active prep required at dinnertime – it takes 10-15 minutes, tops:
- Slice the chicken & fajita veggies according to the Ingredients List, above. Store in separate airtight containers in the refrigerator for up to 3 days. (10 minutes active prep)
- Prepare the chicken fajitas marinade according to Step 1 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 5 days. The day you’d like to make fajitas burritos, all you have to do is toss the chicken into the marinade – so easy! Marinate for at least 10-15 minutes at room temperature or marinate in the refrigerator (covered) for up 12 to hours. (5 minutes active prep)