Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken Fajita Burrito Recipe
Chicken fajita burritos take the absolute best elements of fajitas and burritos, combining them into one incredible food fusion that delivers maximum flavor satisfaction. This creative mashup showcases perfectly seasoned chicken with classic fajita vegetables wrapped in convenient burrito format. The combination creates the ideal handheld meal that captures all the sizzling flavors of fajitas while providing the portability and satisfaction of a well-constructed burrito.
This recipe takes the best of fajitas and burritos and combines them for one tasty food fusion!
Prep Time:
15 mins
Cook Time:
25 mins
Marinate Time:
2 hrs
Total Time:
2 hrs 40 mins
Servings:
4
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Ingredients
10 ounces skinless, boneless chicken breasts, cut into thin strips
½ onion, cut into strips
5 ounces multi-colored bell pepper strips
2 tablespoons vegetable oil
½ lime, juiced
2 tablespoons fajita seasoning
4 (12 inch) flour tortillas
1 cup refried beans, warmed
⅔ cup shredded Cheddar cheese
1 ½ cups cooked Mexican rice
¼ cup sour cream
⅓ cup guacamole
Directions
Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.
Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).
Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.
Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.
Cook’s Note:
Feel free to use frozen fajita vegetables. Allow vegetables to thaw before adding to marinade.
Nutrition Facts (per serving)
| 792 | Calories |
| 29g | Fat |
| 95g | Carbs |
| 37g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 792 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 10g | 51% |
| Cholesterol 72mg | 24% |
| Sodium 1318mg | 57% |
| Total Carbohydrate 95g | 34% |
| Dietary Fiber 9g | 32% |
| Protein 37g | 74% |
| Potassium 771mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
