• Nicole Kuhn

Chicken Fajita Burritos

For this recipe I used the leftover stuffed bell peppers from my Chicken Fajita Stuffed Bell Peppers. I removed the filling, chopped the stems off, sliced the peppers, and made homemade flour tortillas. In no time at all, I had the perfect base for my burritos. If you want to use the same filling, see my recipe for "Chicken Fajita Stuffed Bell Peppers"; as I am going to list the basic ingredients for this burrito. See "5 Ingredient Homemade Flour Tortillas" for tortilla recipe.



 

CHICKEN FAJITA STUFFED BURRITOS

 

INGREDIENTS:

  • burrito size tortillas

  • rice, cooked, about 2 cups

  • 1 cup leftover chicken

  • 1/4 - 1/2 can Rotel

  • 1-2 bell peppers, sliced into strips

  • 1 can black beans, drained and rinsed

  • 1 cup frozen corn

  • 2 cups lettuce, shredded

  • guacamole (see My Simple Guacamole)

  • Pico de Gallo

  • sour cream

  • 1 lime, sliced into wedges

INSTRUCTIONS:

if using the leftovers from my "Chicken Fajita Stuffed Bell Peppers":

  • Heat a skillet over medium heat.

  • Remove the filling from leftover peppers and add it to the skillet.

  • Remove the stems from the bell peppers and slice them into strips, add to the skillet with rice mixture. Cook until heated through.

  • Lay the tortilla on a surface and fill with skillet mixture. Top with lettuce, guacamole, Pico de Gallo, and sour cream. Before rolling, squeeze a wedge of lime one the top of the filling.

  • Once you have all the fillings in place, pull the bottom half of the tortilla over to meet the top half. Then, pull the tortilla back (bring the bottom half that you folded over back towards you, as if using it to pull the filling together and towards you) . This will form the filling into a roll. Next, fold both of the sides in. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.

  • Serve & enjoy!

if you are NOT using the leftovers from my "Chicken Fajita Stuffed Bell Peppers":

  • In a skillet over medium heat, combine the rice, chicken, Rotel, black beans, and corn. Cook until the juices from the Rotel have absorbed. Set aside.

  • In the skillet add the sliced bell peppers with about a tbsp. of olive oil and cook until tender.

  • Once the bell peppers are tender, add the rice mixture back in and cook until heated through.

  • Lay the tortilla on a surface and fill with skillet mixture. Top with lettuce, guacamole, Pico de Gallo, and sour cream. Before rolling, squeeze a wedge of lime one the top of the filling.

  • Once you have all the fillings in place, pull the bottom half of the tortilla over to meet the top half. Then, pull the tortilla back (bring the bottom half that you folded over back towards you, as if using it to pull the filling together and towards you) . This will form the filling into a roll. Next, fold both of the sides in. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.

  • Serve & enjoy!

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