Chicken Fajita Burritos
Published 3/6/2023
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These chicken fajita burritos are filled with salsa chicken, fajita veggies, black beans, and rice. Yum!
Make a batch and enjoy immediately, or follow our freezer instructions for the ultimate meal prep recipe.
Chicken Fajita Burritos
Burritos are one of the best meal prep recipes if you ask us! Perfect for the new mom in your life, a busy season in your family, or just to keep on hand when you don’t have dinner plans.
And these chicken fajita burritos take all the ingredients you love in fajitas and rolls them all up into a delicious burrito that’s great for eating right away, or saving for later.
Check out some of our other popular freezer burritos >> Fajita Breakfast Burritos, Make Ahead Breakfast Burritos and Best Homemade Frozen Burritos.
Why you’ll love ’em!
The flavors of these burritos are better than takeout.
Makes for delicious leftovers — either frozen or refrigerated!
The chicken is SO tender and juicy.
Sheet pan recipes are great for easy clean up!
Featured Ingredients
Chicken: we’re using boneless, skinless chicken thighs. But, chicken breasts will also work.
Salsa: salsa is used to give the chicken a bit of extra flavor. Check out our homemade salsa recipe.
Peppers: feel free to use any color of bell pepper you wish. We used red, orange, yellow and green peppers.
Onions: you can use a white, yellow, or red onion.
Rice: we’re using white rice, but feel free to make our cilantro lime rice instead!
Beans: canned black beans are a great flavor complement for these burritos, but any variety of canned bean will work, too.
Fajita Seasoning: what would fajita burritos be without the seasoning? Feel free to use store-bought or make your own.
Oil: we used avocado oil, but olive oil works, too.
Burrito sized tortillas: our #1 tip when it comes to tortillas for burritos is to use flour tortillas! We’ve found that corn tortillas don’t hold up and crack easily, especially when you’re meal prepping burritos for later.
How to Make Chicken Fajita Burritos
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Prepare fajita chicken
Preheat the oven to 375ºF and grease the pan with avocado oil.
Add the chicken strips, salsa, fajita seasoning, and salt to a bowl and toss until the chicken is coated in spices and salsa. Let the chicken marinate for at least 10 minutes.
Add Fajita veggies to sheet pan
Transfer the peppers, onions, and garlic to the baking sheet and drizzle the avocado oil over the vegetables and season them with fajita seasoning.
Toss all of the ingredients together until the veggies are coated, and spread the vegetables out over half of the baking sheet.
Add chicken to sheet pan
Spread the chicken strips out over the other half of the baking sheet. Bake everything together for 30 minutes, tossing halfway through the cooking time.
Prepare Rice & Beans
Rinse the rice under cold water and then transfer the rice to a medium-sized saucepan. Add 1.5 cups of water, avocado oil, and salt to the rice and bring to a boil over medium/high heat.
Turn the heat to low and cover. Simmer the rice for 15-20 minutes. Remove the rice from the heat and fluff with a fork.
Add the black beans to the rice and stir to combine.
Broil fajita chicken and veggies
For the chicken and veggies, turn the heat to broil after 30 minutes and broil the chicken and peppers for 2-4 minutes until the chicken and peppers brown and form crispy edges.
Remove from the oven and let the chicken and veggies rest for 10 minutes before building the burritos.
Assemble burritos
Lay the tortillas out on a flat surface and add the following to the middle of the tortilla:
- ¼ cup of the rice and beans
- ¼ cup of chicken
- ¼ cup of fajita veggies
- 1 tablespoon of cotija crumbles
Tightly wrap each burrito by folding the sides in and rolling.
If you are going to eat the chicken burritos right away, feel free to eat the burrito as is, freeze the burritos or heat the burritos up in the oven or on the stop top.
Stovetop Instructions
- Heat a large skillet over medium/high heat and add 1 tablespoon of olive oil.
- When the olive oil is fragrant, place the burrito in a pan and let the burrito brown for 2-3 minutes on each side over medium heat.
- Remove from the stove top and enjoy.
Oven Instructions
- Preheat the oven to 425ºF and spray a casserole dish or baking sheet with non-stick cooking spray.
- Place the burritos on the baking sheet or casserole and sprinkle with cheese and drizzle with olive oil.
- Bake the burritos for 10-15 minutes or until the burritos begin to brown and the cheese is melted.
- Remove from the oven and enjoy.
try it!
Sheet Pan Chicken Fajitas
Looking to make chicken fajitas instead of burritos? We got you! You’ll love these sheet pan chicken fajitas.
Add-Ins and Swaps for Chicken Fajita Burritos
- Switch up your beans: any kind of bean works for this recipe! Try chili beans, kidney beans, or refried beans.
- Use a different cut of chicken: we love the flavor of chicken thighs for these burritos, but feel free to sub 1:1 for chicken breasts if you prefer.
- Roasted sweet potato: add a little more plant protein to your burritos with some roasted sweet potato.
- Cilantro lime rice: swap your white rice for a homemade cilantro lime rice.
- Taco seasoning: add more flavor with a sprinkle of taco seasoning on top of each burrito once it’s rolled up before you brown each side on the stove top.
- Make it breakfast-y: add scrambled eggs to these chicken fajita burritos for a fun breakfast twist.
Latest Meal Prep Recipes
Top Tips
Make your own fajita seasoning: whenever possible, we like to make our own spice blends. This fajita seasoning is one of our most popular recipes on Fit Foodie Finds.
Slice evenly: make sure that you slice your chicken strips evenly so that they cook evenly. Same with the peppers and onions!
Make it spicier: we’re based in the midwest, and not going to name any names, but some of our family members even think ketchup is spicy. If you’re looking to spice up these fajita burritos, go for it! Add ½ -1 teaspoon of red pepper flakes to the chicken.
FAQs
Absolutely! Fajita seasoning is a great way to season your burrito ingredients.
If you make your own make-ahead freezer burritos at home, they are going to be much healthier than the store-bought kind because you can monitor what goes in them.
Flour tortillas are best for burritos because corn tortillas won’t hold up, crack easily and often aren’t made in large enough sizes to hold burrito ingredients.
Storage
Store leftover burritos in an airtight container in the fridge for up to 3 days.
Freeze for Later
These chicken fajita burritos can be frozen for later, making them super great for meal prep. Here’s how:
- Wrap each individual burrito in a piece of tin foil and remove as much air as possible. Pro tip: write “chicken fajita burritos” and today’s date on the tin foil, so you know exactly what’s wrapped up in the foil as well as how long it has been frozen.
- Store in the freezer for up to 3 months.
How to Reheat
These chicken fajita burritos can be reheated from frozen OR thawed, so choose your own adventure here.
If heating from frozen, unwrap and place the chicken fajita burrito on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
If heating from thawed, microwave on high for 60 to 90 seconds.
Chicken Fajita Burritos
Ingredients
Chicken
- 1.5 lbs. boneless, skinless chicken thighs, thinly sliced into ~3-inch strips*
- ½ cup salsa, any kind
- 2.5 tablespoons fajita seasoning
- 1 teaspoon kosher salt
Peppers
- 4 bell peppers, sliced (any color)
- 1 large white onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons avocado oil
- 3 teaspoons fajita seasoning
Rice
- 1 cup short or medium grain white rice
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 15 oz. black beans, drained and rinsed
Other Ingredients
- ½ cup cotija crumbles
- 8 large burrito tortillas
Instructions
- Preheat the oven to 375ºF and grease the pan with avocado oil.
- Add the chicken strips, salsa, fajita seasoning, and salt to a bowl and toss until the chicken is coated in spices and salsa. Let the chicken marinate for at least 10 minutes (longer for extra flavor).
- Transfer the peppers, onions, and garlic to the baking sheet and drizzle the avocado oil over the vegetables and season them with fajita seasoning. Toss all of the ingredients together until the veggies are coated. Spread the vegetables out over half of the baking sheet.
- Spread the chicken strips out over the other half of the baking sheet. Bake everything together for 30 minutes, tossing halfway through the cooking time.
- While the chicken and veggies are cooking, prepare the rice. Rinse the rice under cold water and then transfer the rice to a medium-sized saucepan. Add 1.5 cups of water, avocado oil, and salt to the rice and bring to a boil over medium/high heat. Turn the heat to low and cover. Simmer the rice for 15-20 minutes or until the rice has a bit to it and is not mushy. Remove the rice from the heat and fluff with a fork.
- Add the black beans to the rice and stir to combine. Set aside.
- For the chicken and veggies, turn the heat to broil after 30 minutes and broil the chicken and peppers for 2-4 minutes until the chicken and peppers brown and form crispy edges.
- Remove from the oven and let the chicken and veggies rest for 10 minutes before building the burritos.
- Lay the tortillas out on a flat surface and add about ¼ cup of the rice and bean mixture to the middle of each tortilla. Then, add about ¼ cup of chicken and ¼ cup of veggies over the top of the rice and beans. Top each burrito off with 1 tablespoon of cotija crumbles.
- Tightly wrap each burrito by folding the sides in and rolling.
- If you are going to eat the chicken burritos right away, feel free to eat the burrito as is, freeze the burritos or heat the burritos up in the oven or on the stop top.
Stovetop Instructions
- Heat a large skillet over medium/high heat and add 1 tablespoon of olive oil.
- When the olive oil is fragrant, place the burrito in a pan and let the burrito brown for 2-3 minutes on each side over medium heat.
- Remove from the stove top and enjoy.
Oven Instructions
- Preheat the oven to 425ºF and spray a casserole dish or baking sheet with non-stick cooking spray.
- Place the burritos on the baking sheet or casserole and sprinkle with cheese and drizzle with olive oil.
- Bake the burritos for 10-15 minutes or until the burritos begin to brown and the cheese is melted.
- Remove from the oven and enjoy.
Freeze for Later
- Wrap each individual burrito in a piece of tin foil and remove as much air as possible.
- Store in the freezer for up to 3 months.
Reheating Burritos
- If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
- If heating from thawed, microwave on high for 60 to 90 seconds.
Tips & Notes
- 1.5 lbs. of boneless, skinless chicken thighs came out to 6 thighs for us. It will vary by the size of the chicken thighs used.
- We used our homemade fajita seasoning but you can use store-bought fajita seasoning as well.
- If you’d like the fajitas to be spicier, add ½ -1 teaspoon of red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
