Easy Chicken Fajita Burritos for Meal Prep
Prep high-protein chicken fajita burritos packed with juicy chicken, sautéed peppers, rice, and beans. These freezer-friendly wraps are flavourful, budget-friendly, and perfect for busy, healthy lifestyles.
Ingredients
Fajita Spice Mix -
- 2 tsp (8g) - Paprika
- 2 tsp (8g) - Onion Powder
- 2 tsp (8g) - Garlic Powder
- 2 tsp (8g) - Ground Cumin
- ½ tsp (0.2g) - Red Chilli Powder or Flakes
- Salt To Taste
Chicken Fajitas -
- 1kg (2.2lb) - Chicken Breast, Butterflied & Sliced Into Strips
- 2 Tbsp (40ml) - Avocado or Olive Oil
- 1 - Large Brown (Yellow) Onion, Thinly Sliced
- 2 - Bell Peppers (Capsicum), Thinly Sliced
- 5g (0.2oz) - Fresh Oregano, Roughly Chopped (Substitute 1 ½ tsp (2g) Dried Oregano)
- Salt To Taste
Black Bean Coriander Rice -
- 1 Cup (200g) - Long Grain Rice, Washed
- 1 ¾ Cups (430ml) - Cold Water
- 1 Can (280g) - Black Beans, Drained and Rinsed
- 10g (0.3oz) - Coriander (Cilantro), Chopped
- Salt To Taste
Guacamole or Salsa -
- 1 - Avocado, Coarsely Smashed
- ¼ - Red Onion, Diced
- 1 - Tomato, Diced
- 5g (0.2oz) - Coriander (Cilantro), Roughly Chopped
- 1 - Lime, Juiced (Zest Optional)
- 2 ½ tsp (12.5ml) - Avocado Oil
- Salt To Taste
Tortilla & Filling -
- 7 - Tortillas of Choice, Slightly Warmed
- Salsa or Sauce of Choice
- Guacamole
Instructions
- Mix the fajita spice mix in a bowl and set aside. Reserve one tablespoon of the spice mix for the vegetables.
- Add the thinly sliced chicken and salt and pepper in a second bowl. Add the fajita spice mix and mix to combine.
- Add the washed long-grain rice, cold water, and salt to a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12 minutes. Turn off the heat and leave the lid on for 4-5 minutes. Remove the lid and fluff with a fork or spatula. Add the drained black beans and chopped coriander. Mix to combine and set aside.
- Place a large, high-rimmed pan or pot over medium-high heat. Add 1 tbsp (20ml) of avocado oil, and once hot, add the onion and bell pepper mix. Sauté for 6-8 minutes, mixing regularly. Add the reserved 1 tbsp of fajita spice mix and cook for 1 minute. Remove and set aside.
- Place the same pan back over medium-high heat. Add the remaining 1 tbsp (20ml) of avocado oil and sear the chicken for 4-5 minutes, or until cooked through and golden. Add the oregano, onion, and bell pepper mix to the pan and cook for 1 minute. Remove from heat.
- For the guacamole, mash the avocado, leaving it slightly coarse. Add all of the remaining ingredients and mix well. Check and adjust seasoning and acidity, and add the avocado oil (optional).
- Slightly warm the tortillas and spread each tortilla with 1/5 of the guacamole. Add the black bean coriander rice and top with the chicken fajita mix. Drizzle over salsa or sauce of choice and wrap tightly, tucking in the sides of the tortilla.
- (OPTIONAL) — Toast in a dry pan, oven, or air fryer until golden and toasted. This can be done before or after storage.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Serving Weights
Black Bean Coriander Rice
Total Weight- 800g (1.7lb)
Portion Weight – 115g (4.06oz)
Chicken Fajitas –
Total Weight – 930g (2.05lb)
Portion Weight – 130g (4.5oz)
Salsa
Total Weight – 450g (1lb)
Portion Weight – 65g (2.2oz)
Chicken Fajita Burrito Meal Prep Storage Instructions
Cool Down
Allow the cooked chicken fajita burritos to cool to room temperature (but do not leave them out for more than 2 hours).
Wrap Individually
To maintain freshness and prevent the burritos from drying out, wrap each burrito tightly in aluminium foil, plastic wrap, or parchment paper.
Store in an Airtight Container
Place the wrapped burritos in an airtight container or a resealable freezer-safe bag.
Refrigerate
Store in the refrigerator for up to 3-4 days.
Cool Completely
Let the burritos cool completely before wrapping.
Wrap for Freezing
Wrap each burrito tightly in aluminium foil, then place them in a freezer-safe bag. Removing as much air as possible helps prevent freezer burn.
Label and Freeze
Label the bag with the date and store it in the freezer for 2-3 months.
Chicken Fajita Burrito Meal Prep Reheating Instructions
Microwave
Remove any foil and wrap the burrito in a damp paper towel.
Microwave on high for 1-2 minutes.
Let it sit for 1 minute before eating.
Oven & Air Fryer
Preheat the oven to 180°C (350°F).
Wrap the burrito in foil to retain moisture.
Heat for 10-15 minutes.
Skillet (for crispy tortillas)
Thaw the burrito if frozen.
Place in a hot skillet over medium heat.
Heat each side for 2-3 minutes, pressing gently, until warmed through.
Watch How To Make The Recipe
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