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Chicken Fajita Burrito
Chicken Fajita Burritos are filling, flavorful, and packed with peppers, onions, and jalapeños. They make a great lunch, snack, or dinner that you can make ahead and freeze.
Main Course, Snack
large ice cream scoop
bell pepper (any color)
cored and chopped
cored and sliced
whole wheat, burrito-size tortillas
chicken (cooked and shredded)
pepper jack cheese (shredded)
Heat the oil in a large skillet over medium high heat. Add the onion and saute 4-5 minutes, stirring occasionally, until the onions start to go clear.
Add the bell pepper and jalapeno. Continue cooking for 2-3 minutes or until the vegetables are tender.
Transfer the vegetable mixture to a covered dish and chill in the refrigerator until very cold, about 2 hours.
Lay out 8 deli papers on a work surface. Place a tortilla on each deli wrap.
Place ½ cup shredded chicken in a line down the middle of each tortilla.
Divide the vegetable mixture and the cheese evenly among the tortillas.
Fold over one side of the tortilla, tucking it under the filling slightly. Fold up the sides and continue rolling until a tight burrito is formed.
Wrap the burritos in the deli papers and store in a freezer bag in the freezer.
To reheat: place one wrapped burrito in the microwave and cook for 1 to 2 minutes until hot. Be careful of hot spots.
Tips for successful freezing:
Use tortillas at room temperature so that they're easier to roll without cracking.
Cooked filling should be completely chilled. Cold food freezes more quickly and you want these burritos to freeze quickly for best taste and texture afterward.
Use deli papers to wrap the filled burritos. I buy mine at Smart & Final.
For less spicy burritos, omit the jalapeños.
For a vegetarian option, substitute 2 cans rinsed and drained pinto or black beans for the chicken.
can be used instead of the chicken for a different style fajita burrito.
Recipe courtesy of Jessica Fisher, Good Cheap Eats