In the bustling world of meal prep, finding that perfect blend of nutrition, convenience, and flavor can feel like striking gold. Enter the chicken fajita burrito, a culinary delight that not only satisfies your taste buds with a symphony of flavors but also packs a punch with 509 calories and an impressive 43 grams of protein per serving. Whether you’re in need of an energy-boosting snack or something hearty to store for the week ahead, these burritos stand ready to fill the gap. Dive with us into this delicious journey of vibrant vegetables, tender chicken, and aromatic spices, all wrapped up in a convenient tortilla. Let’s get cooking!
Vegetable Preparation
To embark on our flavorful journey of crafting the perfect chicken fajita burrito, we begin with the multifunctional delight of vegetables. Vegetables not only add a vibrant color and texture to our burritos but also contribute significantly to the overall nutritional value.
- Start by preparing your vegetables: a large brown or yellow onion, and two bell peppers—one red and one green. Onions bring a sweet, aromatic base to the dish. Slice your onion into half-moon strips. The thickness of your strips will determine the cooking time; thinner strips cook faster and are well-integrated into the burrito.
- Next, tackle the bell peppers. For quick and mess-free preparation, stand them upright and slice around the core, removing the seeds and the white piff. Then cut the peppers into consistent thin strips for uniform cooking. These colorful strips will add a sweet crunch and a burst of color to each bite.
Chicken Preparation
Now onto the star of the show: the chicken. With 1 kilo or about 2.2 lbs of boneless, skinless chicken breast, you’ll want to butterfly the chicken for even, quick cooking. Slice each piece into thin strips against the grain. This technique ensures a tender bite every time while also preventing the chicken from becoming chewy.
- To season the chicken, prepare a homemade fajita spice mix, an essential element for flavor. Combine two teaspoons each of onion and garlic powder, sweet paprika, and ground cumin with a quarter teaspoon of chili powder. This mix creates a harmonious blend of spices that elevates the dish. Add this spice mix to the chicken along with salt and cracked black pepper. Use your hands to ensure each piece is well-coated.
Salsa Preparation
In the absence of ripe avocados, which are subject to availability, make a refreshing salsa to accompany your burrito. Chop three tomatoes into evenly diced pieces, adding a tart freshness to the dish. Combine these with finely chopped onions, ensuring the size complements the tomatoes.
- Add fresh cilantro for an herbaceous kick—around 15 grams—split between the salsa and what will later enhance your rice. For the salsa, throw in 5 grams of cilantro, lime juice for acidity, and a bit of avocado or olive oil for richness. Season with salt and pepper, then refrigerate until serving time to let the flavors meld.
Rice and Bean Preparation
While the salsa rests, prepare the rice component. Rinse a cup of long-grain rice and cook it with 1 and 3/4 cups of water and a pinch of salt. Once it’s cooked through, stir in rinsed canned black beans and 10 grams of the reserved cilantro for that extra touch of freshness.
Cooking the Chicken and Vegetables
- With the prep completed, it’s time to bring it all together. In a large pan over medium-high heat, add a tablespoon of oil and sauté your onions and bell peppers. Allow them to caramelize slightly for 6 to 8 minutes until tender yet retaining a slight crunch. Dust with a tablespoon of the spice mix and let the spices bloom for another half minute before removing from heat.
- For the chicken, use the same pan or another large one to cook the strips. It’s essential to avoid overcrowding, so cook the chicken in batches if necessary to achieve the perfect sear. Within 5 to 6 minutes, the chicken should be beautifully golden and cooked through, ready to mingle with the sautéed vegetables.
Assembling the Burritos
Now, the assembly of the burritos. Grab seven tortillas of your choice, slightly warmed for easy folding. Spread a spoonful of salsa or, if available, guacamole over the tortilla. Then layer with a generous scoop of the cilantro black bean rice, and pile on the chicken fajita mixture.
- Folding the burrito is an art of its own. Start by folding in the sides, then roll it tightly from one end to the other, ensuring the seam is underneath to prevent spillage. Wrap each burrito in foil or a reusable container for easy storage.
Storing and Reheating
These burritos are not only delicious and satisfying but also incredibly versatile for storage. Keep them in the refrigerator for up to four days or freeze them for up to three months. When reheating, an air fryer works wonders, crisping up the tortilla while warming the insides to perfection.
And there you have it—your homemade chicken fajita burritos, a meal prep ode to comfort, flavor, and nutrition. With every bite, enjoy the symphony of flavors and textures, and savor the satisfaction of a meal well-prepared.
