These high protein chicken fajita burritos are packed with flavorful grilled chicken, sautéed bell peppers and onions, and black beans, wrapped in whole wheat tortillas for a nutritious and satisfying meal perfect for lunch or dinner.
1 pound boneless, skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 cup cooked black beans, drained and rinsed
4 large whole wheat tortillas (10-inch)
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup plain Greek yogurt
1/4 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
In a medium bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add the thinly sliced chicken breast to the bowl and toss to coat evenly with the spice mixture.
Heat olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red, green, and yellow bell peppers and the sliced onion.
Sauté the vegetables for about 5-7 minutes until they are tender-crisp.
Add the cooked chicken and black beans back to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to heat through.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
Divide the chicken and vegetable mixture evenly among the tortillas, placing it in the center of each.
Sprinkle each with shredded cheddar cheese and chopped cilantro.
Add a dollop of plain Greek yogurt on top and squeeze lime juice over the filling.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form burritos.
Serve immediately with extra lime wedges on the side.