Chicken Fajita Burrito

1. 1

   Put the chicken, onion, bell pepper, oil, lime juice, and fajita seasoning into a resealable plastic bag. Seal, then squeeze the bag so everything mixes and gets evenly coated; refrigerate to marinate for 2 hours.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread the fajita mixture on the sheet pan in a single layer.

3. 3

   Bake in the preheated oven until the chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).

4. 4

   Wrap the tortillas in a damp paper towel and microwave until soft and flexible, about 30 seconds. To assemble the burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the center of each tortilla.

5. 5

   Fold the two sides of the tortilla inward, overlapping the filling. Roll the bottom edge up tightly over the filling, then continue rolling the burrito away from you while keeping the sides tucked in.

• Calories 795.11 kcal High
• Protein 36.21 g Good Source
• Carbs 99.41 g Moderate
• Total Fat 30.04 g High
• Saturated Fat 10.31 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 95.81 mg High
• Sodium 2651.86 mg High
• Fiber 6.56 g Good Source
• Sugar 3.55 g Moderate
• Added Sugar 2.5 g Moderate
• Calcium 390.56 mg Good Source
• Iron 5.43 mg Good Source
• Potassium 566.53 mg Moderate
• Vitamin A 102.26 mcg_rae Moderate
• Vitamin C 65.43 mg Good Source
• Vitamin D 0.23 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten