Chicken Fajita Burrito Recipes

FLAVORFUL CHICKEN FAJITAS

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

FIESTA CHICKEN BURRITOS

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through. , Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Freeze option: Omit toppings. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, add toppings.

QUICK CHICKEN FAJITA BURRITOS

Steps:

• Cook chicken in a large skillet with oil. Remove cooked chicken; cover and keep warm.
• Add sliced veggies to pan and cook over high heat 10 minutes or until tender and blackened.
• Stir in 3 tablespoons of fajita seasoning (recipe below), 1/4 cup water, and lime juice.
• Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
• Meanwhile, heat beans until hot and shred the cheese. Briefly warm the tortillas.
• Spoon beans, meat and veggies into tortillas and top with cheese, spinach and sour cream, or have people assemble themselves.
• 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.

HOMEMADE CHICKEN FAJITAS

Steps:

• Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
• Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
• Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
• While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
• To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

CHEVY'S CHICKEN FAJITAS

Steps:

• Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth.
• Add bay leaf and reserve.
• Mix spice rub ingredients.
• Wash chicken breasts and pat dry with paper towels.
• Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container.
• Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator.
• Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray.
• Grill the breasts until cooked through.
• Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.