Chicken Burrito

Sometimes when that fast food craving hits, all you want is to hit the drive-thru. Instead, lighten up and make this...

Lisa G Cooks

Sometimes when that fast food craving hits, all you want is to hit the drive-thru. Instead, lighten up and make this version of a fast food Taco Bell favorite at home! This recipe has a homemade fajita seasoning and spicy Mexican rice that will make you forget all about the drive-thru.


For the fajita seasoning:

  • 1/2  Tablespoon  cornstarch
  • 1  Teaspoon  chili powder
  • 1  Teaspoon  smoked paprika
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  cumin
  • 1/4  Teaspoon  pepper

For the spicy Mexican rice:

  • 1  Cup  long-grain rice
  • 3  Cups  water, divided
  • 1/2  Cup  salsa
  • 1  Tablespoon  chili powder
  • 1/2  Teaspoon  cumin

For the burrito:

  • 1  Tablespoon  extra-virgin olive oil
  • skinless, boneless chicken breasts, cleaned and sliced thinly into strips
  • medium onion, sliced into thin strips
  • medium green pepper, sliced into thin strips
  • Salt, to taste
  • Black pepper, to taste
  • 1/2  Cup  water
  • large whole-wheat tortilla shells, warmed for serving
  • Salsa, for topping
  • Fat-free sour cream, for topping
  • Grated Cheddar, for topping


For the fajita seasoning:

Mix all the ingredients together well and set aside.

For the spicy Mexican rice:

Cook the rice according to package directions.

When the rice is cooked and fluffy, stir in salsa, chili powder, and cumin; taste and adjust seasoning and keep warm.


For the burrito:

Add the olive oil to a large pan and place over high heat. When it’s hot (the oil will ripple), add the chicken to the pan; season with salt and pepper. Sauté for a minute or two; just long enough so the pieces aren’t sticking together anymore. Add the onions and green peppers to the pan; again, season with salt and pepper. When the chicken is browned and the veggies are softened, add the seasoning mix, stirring it in well to coat the meat and veggies.

Pour in the water and mix well, scraping the bottom of the pan to release any flavors (this process is also known as deglazing). Drop the heat to medium-low and let the chicken simmer until it’s cooked and the fajita seasoning has formed a sauce.

Take the warmed tortilla shell and put a thick (about a ½ inch) layer of the Spicy Mexican rice down the middle of the tortilla, in a strip. Top the strip of rice with the chicken fajita mix, and top that with the salsa, a small dab of the sour cream, and a little Cheddar. Fold the wrap on both ends and then fold it over in the middle.




Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.