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    You are in: Home / Recipes / Quick Chicken Fajita Burritos Recipe
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    Quick Chicken Fajita Burritos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    lawmama's Note:

    Always made with refried black beans, which is why I call them burritos. It just doesn’t taste right with just meat and veggies. I also like to serve this dish with spinach instead of crunchy lettuce, because it’s one of those things that you can easily sneak spinach into for the kids (as if they needed to grow any taller). There are much better recipes for fajitas out there that actually involve marinating or at least brining the chicken, which really does give it better flavor. This is the "quick and dirty" version. Credit for the taco seasoning recipe goes to

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    Serves: 5



    Units: US | Metric


    1. 1
      Cook chicken in a large skillet with oil. Remove cooked chicken; cover and keep warm.
    2. 2
      Add sliced veggies to pan and cook over high heat 10 minutes or until tender and blackened.
    3. 3
      Stir in 3 tablespoons of fajita seasoning (recipe below), 1/4 cup water, and lime juice.
    4. 4
      Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
    5. 5
      Meanwhile, heat beans until hot and shred the cheese. Briefly warm the tortillas.
    6. 6
      Spoon beans, meat and veggies into tortillas and top with cheese, spinach and sour cream, or have people assemble themselves.
    7. 7
      Combine last 10 ingredients in a lidded container - I used an old spice jar - and use 3 tablespoons to equal 1 packet of fajita or taco seasoning.

    Ratings & Reviews:


    Nutritional Facts for Quick Chicken Fajita Burritos

    Serving Size: 1 (336 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 656.5
    Calories from Fat 315
    Total Fat 35.0 g
    Saturated Fat 14.7 g
    Cholesterol 87.8 mg
    Sodium 847.1 mg
    Total Carbohydrate 57.2 g
    Dietary Fiber 9.7 g
    Sugars 4.4 g
    Protein 30.8 g

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