Whole30 Chicken Fajita Burrito

Dive into a wholesome and flavor-packed meal with this Whole30 Chicken Fajita Burrito recipe! Perfectly seasoned chicken strips are sautéed to golden perfection alongside a vibrant medley of red, yellow, and green bell peppers and caramelized red onions. The bold flavors of garlic, smoked paprika, cumin, and chili powder create an irresistible fajita spice blend, while a zesty squeeze of lime and a sprinkle of fresh cilantro add a refreshing finish. Instead of traditional tortillas, crisp Romaine lettuce leaves serve as a nutritious, low-carb wrap, making this recipe fully Whole30-compliant and gluten-free. Ready in just 40 minutes and bursting with fresh, spicy flavors, these chicken fajita wraps are perfect for a healthy weeknight dinner or meal prep.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large green bell pepper
• 1 medium red onion
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 large Romaine lettuce leaves
• 1 whole lime
• 0.25 cup fresh cilantro

Directions

Step 1

Start by slicing the chicken breasts into thin strips.

Step 2

Cut the red, yellow, and green bell peppers into thin strips as well.

Step 3

Slice the red onion into thin slices.

Step 4

In a large skillet, heat the olive oil over medium-high heat.

Step 5

Add the chicken strips to the skillet and season with garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to coat chicken evenly with spices.

Step 6

Cook the chicken for about 8 minutes or until fully cooked through and slightly browned.

Step 7

Remove the cooked chicken from the skillet and set aside.

Step 8

In the same skillet, add the sliced bell peppers and onions. Sauté for about 5-7 minutes or until the vegetables are tender-crisp.

Step 9

While the vegetables are cooking, wash and dry the Romaine lettuce leaves carefully, ensuring they stay intact.

Step 10

Return the chicken to the skillet and combine it with the sautéed vegetables. Squeeze the juice of one lime over the mixture and toss well.

Step 11

Chop the fresh cilantro roughly.

Step 12

To assemble the burrito, lay a Romaine lettuce leaf flat, add a portion of the chicken and vegetable mixture in the center, and sprinkle with fresh cilantro.

Step 13

Roll the Romaine leaf gently around the filling to form a burrito-like wrap.

Step 14

Repeat the process for the remaining portions.

Step 15

Serve immediately and enjoy your Whole30-compliant chicken fajita burritos!

Nutrition Facts

Serving size	(1199.1g)

Amount per serving	% Daily Value*
Calories	1101.6

Total Fat 43.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 295.8mg	0%
Sodium 2699.3mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 16.3g	0%
Total Sugars 17.0g
Protein 117.5g	0%

Vitamin D 3.5IU	0%
Calcium 194.2mg	0%
Iron 9.3mg	0%
Potassium 2574.3mg	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: 35.1%

Protein: 42.4%

Carbs: 22.5%