Grilled Chicken Fajita Burrito Recipe

Marinate chicken

Slice chicken breasts thinly across the grain into 1/4-inch strips. In a bowl combine 2 tbs olive oil, 1 tbs lime juice, chili powder, cumin, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Toss chicken strips in the marinade and let sit 15–30 minutes (or up to 2 hours in the refrigerator).

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly. Grill the marinated chicken strips 3–4 minutes per side until charred around edges and cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest 5 minutes, then slice or chop into bite-sized pieces if desired.

While chicken marinates, slice peppers into thin strips and onion into thin half-moons. Heat 1 tbs olive oil in a skillet over medium-high heat. Add peppers and onions, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté until softened and slightly charred, about 6–8 minutes. Remove from heat and keep warm.

Rinse 1/2 cup rice until water runs clear. In a small saucepan combine rice, 1 cup chicken broth (or water), 1/2 tsp lime zest and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork.

In a small saucepan combine 1/2 cup drained black beans, 2 tbs water, 1/4 tsp cumin and 1/4 tsp salt. Warm over medium-low heat, mashing slightly with the back of a spoon to create a creamy but still textured bean layer, 3–5 minutes. Keep warm.

Prepare or measure 1/2 cup salsa, shred cheese, chop cilantro and cut lime into wedges. Have hot sauce on hand if using.

Warm the 10–12-inch flour tortilla briefly in a dry skillet or microwave (10–15 seconds) to make it pliable. Lay tortilla flat and start layering in the center: spread about 3 tbs warm beans in a line, then 1/4 cup cooked rice, 1/3 of the grilled chicken (about 5 oz), 1/4 cup sautéed peppers & onions, 2 tbs salsa, 2 tbs shredded cheese and sprinkle with 1 tbs chopped cilantro. Squeeze a little lime over the filling and add hot sauce if desired.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a burrito. Brush the outside lightly with 1 tsp butter or oil and heat seam-side down in a skillet over medium heat for 1–2 minutes per side until golden and sealed. This also melts the cheese inside.

Remove, rest 1 minute, slice in half if desired and serve with extra salsa and lime wedges.