Vegan Chicken Fajita Burrito

Sink your teeth into the ultimate *Vegan Chicken Fajita Burrito*, a plant-based twist on a Tex-Mex favorite that's bursting with bold flavors and wholesome ingredients. This recipe stars tender soy curls soaked in savory vegetable broth, replacing traditional chicken, and pairs them with a vibrant medley of sautéed bell peppers and onions, seasoned to perfection with smoked paprika, cumin, and chili powder. Tucked into warm flour tortillas, each burrito is loaded with creamy avocado, fresh tomato, and a dollop of zesty vegan sour cream, then finished with a squeeze of lime and sprinkle of fresh cilantro for a bright, tangy kick. Ready in just 45 minutes, these hearty vegan fajita burritos are perfect for weeknight dinners or meal prep, offering a satisfying, high-protein, plant-based meal that’s big on flavor and completely dairy-free.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 100 grams Soy curls
• 250 ml Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Yellow bell pepper
• 1 large Onion
• 1 teaspoon Garlic powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Lime
• 0.25 cup Fresh cilantro
• 4 pieces Large flour tortillas
• 1 large Avocado
• 1 medium Tomato
• 0.5 cup Vegan sour cream

Directions

Step 1

Prepare the soy curls by soaking them in vegetable broth in a bowl for about 10 minutes until they are fully rehydrated. Drain and gently squeeze the excess broth from the soy curls.

Step 2

While the soy curls are soaking, thinly slice the bell peppers and onion. Set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 2-3 minutes until it starts to soften.

Step 4

Add the sliced bell peppers to the skillet. Cook for an additional 5 minutes, stirring occasionally until the vegetables become tender-crisp.

Step 5

Add the soy curls to the skillet. Sprinkle garlic powder, smoked paprika, ground cumin, chili powder, salt, and black pepper over the mixture. Stir to coat evenly.

Step 6

Continue to cook for another 5-7 minutes until the soy curls are heated through and slightly crispy on the edges.

Step 7

Squeeze half a lime over the fajita mixture and stir in chopped cilantro. Remove from heat.

Step 8

Warm the flour tortillas in the microwave or on a dry skillet for about 30 seconds each.

Step 9

To assemble the burritos, spread a tablespoon of vegan sour cream down the center of each tortilla.

Step 10

Top the sour cream with a quarter of the fajita mixture, slices of avocado, and diced tomato.

Step 11

Roll the tortilla tightly, folding in the sides as you roll, and cut in half if desired. Serve with lime wedges on the side.

Nutrition Facts

Serving size	(1773.1g)

Amount per serving	% Daily Value*
Calories	2254.0

Total Fat 114.4g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 4733.1mg	0%
Total Carbohydrate 245.3g	0%
Dietary Fiber 57.4g	0%
Total Sugars 42.0g
Protein 78.2g	0%

Vitamin D 0IU	0%
Calcium 781.3mg	0%
Iron 21.7mg	0%
Potassium 4441.2mg	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: 44.3%

Protein: 13.5%

Carbs: 42.2%