Chicken Fajita Burritos

Chicken Fajita BurritosI found this recipe in Cook This, Not That!  I picked the cookbook up at the library because it caught my eye; I fell in love with it. It is kind of fun to see how many calories things have at different restaurants, and the homemade version that literally saves you hundreds of calories.

Surprisingly I have ended up making quite a few of the recipes, and I have loved all of them so far. This is one of them, which is unusual because I usually get 20 cookbooks, look through them, and don’t make anything from them.

This chicken fajita burrito is a copycat of Chipotle’s grilled chicken fajita burrito.  Chipotle’s burrito with the black beans, cheese, sour cream, and salsa is a whopping 870 calories and 30 grams of fat, and that actually is tame compared to T.G.I. Friday’s Santa Fe Salad that is 1,800 calories!!  This burrito recipe is only 355 calories and 13 grams of fat (if you use a low fat cheese) which I don’t so that might affect the numbers a little bit.

Here is how I roll the burrito

This picture isn’t a good example but put the fillings closest to you, not in the middle of the burrito.  Pinch the top and bottom of the burrito in.

Rolling Chicken Fajita Burrito

Then start to roll it away from you.  I do it on top of the stack of tortillas so I don’t have to keep grabbing a new one.

Still Rolling Chicken Fajita Burrito

There you have the perfect burrito!

Perfectly Rolled Chicken Fajita Burrito

I then wrap the burrito in tinfoil and put it in a labeled Ziploc bag and then to the freezer!  Or we eat them right away.

These burritos freeze pretty well. In fact, I made these in my burrito freezer session with five other burritos.  Just make sure the mixture is COMPLETELY cool before you wrap them up and freeze them.  Or else you will get soggy burritos.  Also try not to get any juice from the veggies and don’t use a ton of salsa for the best results.

Gluten free notes: Use a brown rice tortilla, make sure it is warm they tend to break more

Picky eater notes: My kids didn’t love these as much as me and Scotty.  I would chop the peppers pretty small next time so they blend in with the chicken.

Vegetarian notes:  Instead of the chicken add a 1/2 a carton of babybella mushrooms.  Cook them with the peppers.  I also have added sliced summer squash and it turned out really good.

What is your favorite thing to freeze?

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9 Responses to Chicken Fajita Burritos

  1. Desiree, you always do such a good job on these recipes! Looks delish! Might I suggest adding a ‘pin it’ button and perhaps a title of your recipe to one of the images? This will increase your ‘Pinterest’ engagement by doing so I believe. I’m a little bit addicted to it myself! lol!
    Tonia L. Dickson recently posted…December Featured WhynotmomMy Profile

    • admin says:

      Hi Tonia, Thanks for the advice, I will do that! How do you do a title on the recipe? This is all pretty foreign to me:)

  2. Melanie says:

    I am wondering what brand of tortilla’s you use. I have been looking for some and can’t find any with really good ingredients.

    • admin says:

      Hi Melanie! I know what you mean, whole wheat tortillas without hydrogenated oils are hard to find. I have used the sprouted wheat tortillas from Good Earth, and a brand that is local from Good Earth. I can’t remember the name I think it is Sally’s Organic tortillas? I love the texture and taste of them, but they do have some canola oil in them. I have made my own from this recipe, but I need a press to get them as round and as flat as i would like them. Hope that helps!

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  4. Jackie Wieda says:

    what could i use instead of the black beans?

  5. Pingback: Day 2 Freezer Session (5 different freezer burritos) - Unconventional Kitchen::Unconventional Kitchen::

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