Chicken Fajita Burrito Meal Prep
Spiced chicken fajitas, black bean coriander rice, and fresh guacamole, all wrapped up into a proper grab-and-go burrito. Built for meal prepping a whole week of lunches at once.
Butterfly the chicken breast evenly before slicing into strips, uneven thickness means some pieces overcook while others lag behind. Cook the vegetables and chicken in separate passes too, doing them together just steams the chicken in the vegetables’ released moisture instead of letting it properly sear.
The chicken, rice and vegetable mix keep in the fridge for 4 days or the freezer for 3 months. Keep the guacamole separate though, avocado oxidizes fast even with lime juice in it, so make it fresh or eat it within a day or two.
Chicken Fajita Burrito Meal Prep
CHICKEN · DINNER · MEDIUM
A proper burrito, built for the week ahead
Cooking the vegetables and chicken separately, not all in one go, means the chicken actually sears and browns instead of steaming in the moisture the vegetables release.
Butterflying the chicken breast before slicing keeps every strip the same thickness, so it all cooks through evenly in the same 4-5 minute sear instead of some pieces drying out while others lag behind.
The chicken, rice and beans hold up well in the fridge or freezer, so all that's left through the week is making a fresh batch of guacamole and wrapping it up. Wrap tightly in foil if you're eating on the go, it keeps everything held together and reheats without going soggy.
Chicken Fajita Burrito Meal Prep
Ingredients
Fajita Spice Mix
- 8 g Paprika
- 8 g Onion Powder
- 8 g Garlic Powder
- 8 g Ground Cumin
- 0.2 g Red Chilli Powder or Flakes
- Salt To Taste
Chicken Fajitas
- 1 kg Chicken Breast Sliced
- 30 ml Avocado or Olive Oil
- 1 Brown (Yellow) Onion Sliced
- 2 Bell Peppers (Capsicum) Sliced
- 5 g Oregano Fresh (Chopped) or Dried
- Salt To Taste
Black Bean Coriander Rice
- 200 g Long Grain Rice Washed
- 400 ml Cold Water
- 280 g Black Beans Rinsed
- 10 g Coriander (Cilantro) Chopped
- Salt To Taste
Guacamole
- 1 Avocado Smashed
- ¼ Red Onion Diced
- 1 Tomato Diced
- 5 g Coriander (Cilantro) Chopped
- 1 Lime Juiced
- 12.5 ml Avocado Oil
- Salt To Taste
Wraps & Fillings
- 7 Tortillas or Wraps Warmed
- Salsa or Sauce of Choice
Method
- In a bowl, mix the fajita spice mix and set aside. Reserve 1 Tbsp of the mix for the vegetables. In a second bowl, add the sliced chicken, salt and pepper, and the remaining fajita spice mix. Mix to combine.
- In a bowl, combine the diced red onion, diced tomato, chopped coriander, and lime juice. Add the avocado and mash or mix through to your preferred texture, chunky or smooth. Season with salt and pepper and set aside.
- Add the washed rice, cold water, and salt to a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 12 minutes. Turn off the heat and leave covered for 4–5 minutes. Remove the lid and fluff with a fork. Add the drained black beans and chopped coriander and mix to combine.
- 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. 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 golden and the internal temperature reaches 74°C (165°F). Add the oregano and the onion and bell pepper mix back to the pan and cook for 1 minute. Remove from the heat.
- Slightly warm the tortillas and spread with the guacamole. Add the black bean and coriander rice, and top with the chicken fajita mix. Wrap tightly, tucking in the sides of the tortilla.
Why cook the vegetables and chicken separately instead of together?⌄
Vegetables release moisture as they cook, and if the chicken's in the same pan at the same time, it ends up steaming in that liquid instead of browning. Two passes keeps both properly seared.
Why does the guacamole need to be made fresh?⌄
Avocado oxidizes and browns quickly once cut, even with lime juice mixed in. It's best made right before serving, or pressed with plastic wrap directly on the surface if you need to store it for a day or two.
Can I make these ahead and freeze the wrapped burritos?⌄
The chicken, rice and bean filling freezes well on its own for up to 3 months. Leave the guacamole out of anything you're freezing though, and add it fresh once the filling's reheated and wrapped.
Can I use chicken thigh instead of breast?⌄
Yes, thigh works well and holds up a little better if it's slightly overcooked. Slice it the same way and check it reaches 74°C (165°F) internally.
