These high protein chicken fajita burritos are packed with flavorful grilled chicken, sautéed bell peppers and onions, and black beans, all wrapped in a whole wheat tortilla for a satisfying and nutritious meal.
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
1/4 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 canned 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, chopped
1 lime, cut into wedges
In a medium bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Add the sliced chicken breast to the bowl and toss to coat evenly with the spice mixture.
Heat the 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 bell peppers and onion.
Sauté the vegetables for 5-7 minutes until they are tender-crisp.
Add the black beans to the skillet with the vegetables and cook for an additional 2 minutes until heated through.
Return the cooked chicken to the skillet and stir to combine with the vegetables and beans. Remove from heat.
Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds to make them 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 and roll tightly to form burritos.
Serve immediately with extra lime wedges on the side.