Chicken Fajita Burrito

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Fajitas are one of my favorites – but they can be a bit difficult to make for the whole family at once. There is of course the sheet pan version of fajitas that always works. But I wanted to try something a little different and went with a burrito version, which I named a Chicken Fajita Burrito. I decided to roll the whole fajita plate into the tortilla by including the beans and rice!

Chicken Fajita Burrito

Weeknights are not always great for going out to your favorite Mexican restaurant – not enough time, not enough energy. But you can still get your taqueria fix by making this simple burrito with all the fixin’s. You can also whip up some of my Taqueria Salsa and serve up some chips & dip as an appetizer.

Chicken Fajita Burrito

These burritos also hold up rather well and can be made ahead of time for lunches or dinners on the go. Would do great for meal prepping or for school lunches – since it’s almost that time again. My boys can eat one and half of these for dinner if I don’t make a side dish. But my daughters and I have to split one.

Chicken Fajita Burrito

Now Let’s Get Cookin’!


Chicken Fajita Burrito

Chicken, bell peppers, onions, beans, rice, cheese….all rolled up into a warm tortilla!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword beans, bell peppers, burrito, cheese, Chicken, chicken fajita, fajita, rice
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6


  • 8 Tortillas burrito-sized
  • 2 cups Cheddar Cheese shredded

For the Chicken

  • lb Chicken Tenders
  • 2 tbsp Avocado Oil
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt

For the Veggies

  • 1 Red Bell Pepper sliced
  • 1 Orange Bell Pepper sliced
  • 1 Green Bell Pepper sliced
  • 1 Red Onion sliced
  • 4 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Salt
  • 1 tsp Pepper

For the Rice

  • 2 cup Long Grain Rice
  • 1 qt Chicken Broth
  • 1 4oz can Green Chilies
  • 1 15oz can Tomato Puree

For the Beans

  • 2 15oz can Whole Pinto Beans drained
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder


  • Prepare all of the ingredients. Preheat griddle or grill pan to medium high.
  • In a sauce pan over medium heat, add all ingredients for the rice. Stir to combine then cover and let cook for 17 minutes. Do not remove lid until ready to serve. Remove from heat.
  • In a bowl combine chicken ingredients. Once griddle or grill pan is hot, add chicken and cook for 7 minutes on each side. Remove from heat.
  • In another bowl combine veggie ingredients. Once chicken is cooked, add veggies to grill or grill pan. Cook for about 5 minutes, moving around occasionally.
  • In a small bowl, combine bean ingredients.
  • Once the veggies are cooked, wipe off griddle or grill pan and warm up each tortilla (about 30-45 seconds on each side).
  • Built the burrito, start with a portion of rice, then cheese, portion of beans, portion of veggies and lastly 2-3 pieces of chicken. Fold over ends and roll up burrito then cut on the diagonal to serve.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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4 thoughts on “Chicken Fajita Burrito

  1. That looks so good! Though I really struggle to make any sort of wrap actually hold the food in place and not fall all apart on me.

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