Gluten-Free Chicken Fajita Burrito

Savor the bold flavors of a *Gluten-Free Chicken Fajita Burrito*, a wholesome twist on a Tex-Mex classic. Packed with tender, spice-rubbed chicken strips, vibrant sautéed bell peppers, and zesty cilantro-lime rice, this burrito is wrapped in soft gluten-free tortillas for an allergy-friendly meal that doesn’t skimp on flavor. Creamy sour cream and rich guacamole take every bite to the next level, while the recipe's quick preparation and rich seasoning blend make it a weeknight favorite for families. Perfectly balanced, naturally gluten-free, and easy to customize, this dish is a deliciously satisfying way to enjoy burritos without any gluten concerns. Serve warm and watch them disappear from the table!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 whole Chicken breast
• 4 pieces Gluten-free tortilla wraps
• 1 whole Red bell pepper
• 1 whole Green bell pepper
• 1 whole Yellow onion
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Cooked white rice
• 0.25 cup Fresh cilantro, chopped
• 1 whole Lime
• 0.5 cup Sour cream
• 0.5 cup Guacamole

Directions

Step 1

Begin by preparing the chicken. Slice the chicken breasts into thin strips. Set aside.

Step 2

In a small bowl, mix the garlic powder, chili powder, ground cumin, paprika, salt, and black pepper. Sprinkle the spice mix over the chicken strips, ensuring they are evenly coated.

Step 3

Cut the red and green bell peppers and the onion into thin strips.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook for about 6-8 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced peppers and onion. Sauté for about 5-7 minutes until the vegetables are softened and lightly charred.

Step 6

While the vegetables are cooking, warm the gluten-free tortillas in a separate pan over low heat or wrap them in a damp paper towel and microwave for 30 seconds until soft and pliable.

Step 7

Mix the cooked rice with chopped cilantro and a squeeze of lime juice for flavor.

Step 8

To assemble the burritos, place a gluten-free tortilla on a clean surface. Spread a spoonful of sour cream in the center. Add a portion of the chicken strips, sautéed vegetables, a spoonful of cilantro-lime rice, and a dollop of guacamole.

Step 9

Fold the sides of the tortilla over the filling and then roll it up tightly from the bottom to make a burrito. Repeat with the remaining tortillas and fillings.

Step 10

Serve the burritos warm, with any extra sour cream and guacamole on the side.

Nutrition Facts

Serving size	(1569.3g)

Amount per serving	% Daily Value*
Calories	2195.6

Total Fat 102.9g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 4.2g
Cholesterol 263.9mg	0%
Sodium 5359.9mg	0%
Total Carbohydrate 237.3g	0%
Dietary Fiber 27.0g	0%
Total Sugars 27.1g
Protein 98.7g	0%

Vitamin D 0IU	0%
Calcium 429.0mg	0%
Iron 12.9mg	0%
Potassium 2603.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 17.4%

Carbs: 41.8%