Low Sodium Chicken Fajita Burrito

Savor the bold flavors of Southwest cuisine with this Low Sodium Chicken Fajita Burrito recipe, designed for those seeking a delicious yet heart-healthy meal option. Juicy strips of marinated chicken breast are paired with vibrant red, green, and yellow bell peppers, sautéed onions, and creamy mashed avocado, all wrapped in wholesome whole wheat tortillas. Packed with fiber-rich low sodium black beans and seasoned with aromatic spices like cumin, paprika, and garlic powder, this easy-to-make burrito is a satisfying, guilt-free delight. Perfect for busy weeknights, this recipe comes together in just 40 minutes and is a fantastic way to enjoy a low-sodium twist on a Mexican-inspired classic. Whether served as a handheld meal or plated with a side of fresh lime wedges, these burritos are bursting with fresh, zesty goodness that your taste buds will love!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow bell pepper
• 1 large Onion
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 0.25 cup, chopped Cilantro
• 4 large Whole wheat tortillas
• 1 large Avocado
• 1 15-ounce can Low sodium black beans

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

Cut the red, green, and yellow bell peppers into thin strips, and slice the onion thinly.

Step 3

In a large mixing bowl, combine garlic powder, cumin, paprika, ground black pepper, olive oil, and lime juice. Add the sliced chicken and toss to coat evenly.

Step 4

Heat a large skillet over medium-high heat and add the marinated chicken. Cook for 6-8 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until the vegetables are softened and slightly charred.

Step 6

Drain and rinse the low sodium black beans. Warm them in a small pot over low heat or in the microwave.

Step 7

Mash the avocado in a small bowl and season with a touch of lime juice.

Step 8

To assemble the burrito, lay a whole wheat tortilla on a flat surface. Spread a spoonful of mashed avocado in the center, add a portion of sautéed vegetables and chicken, a scoop of black beans, and sprinkle with chopped cilantro.

Step 9

Fold in the sides of the tortilla and roll it up into a burrito.

Step 10

Repeat with the remaining tortillas and ingredients. Serve warm.

Nutrition Facts

Serving size	(2143.7g)

Amount per serving	% Daily Value*
Calories	2440.1

Total Fat 89.8g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 8.6g
Cholesterol 390.1mg	0%
Sodium 2893.1mg	0%
Total Carbohydrate 243.4g	0%
Dietary Fiber 63.1g	0%
Total Sugars 26.7g
Protein 181.9g	0%

Vitamin D 0IU	0%
Calcium 527.4mg	0%
Iron 20.8mg	0%
Potassium 5445.2mg	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: 32.2%

Protein: 29.0%

Carbs: 38.8%