Chicken Fajita Burrito Recipe with Peppers and Onions

These chicken fajita burritos are packed with salsa-marinated chicken, roasted fajita vegetables, seasoned rice and black beans. They’re ideal for a quick dinner, great leftovers, and perfect for freezing so you always have a homemade meal ready to go.

Prepare a batch to enjoy right away or follow the freezing instructions below to build a reliable meal-prep stash.

Chicken Fajita Burritos

Burritos are one of the most convenient meal-prep recipes: they travel well, store easily, and reheat quickly. These chicken fajita burritos take classic fajita flavors—juicy chicken, sautéed peppers and onions, and bold seasoning—and roll them into a portable, satisfying meal.

Featured Ingredients

• Chicken: Boneless, skinless chicken thighs are recommended for extra juiciness; chicken breasts work as a lean substitute.
• Salsa: A splash of salsa seasons the chicken and adds brightness.
• Peppers: Use any color bell peppers you like—red, orange, yellow or green all work well.
• Onion: White, yellow or red onion all taste great when roasted with the peppers.
• Rice: Plain white rice is used here; swap in cilantro-lime rice for extra flavor if desired.
• Beans: Canned black beans are a classic pairing, drained and rinsed.
• Fajita seasoning: Use your favorite store-bought blend or make a simple homemade mix.
• Oil: Avocado oil or olive oil for roasting.
• Tortillas: Large flour tortillas are best for wrapping and freezing—corn tortillas tend to crack.

How to Make Chicken Fajita Burritos

Scroll down to the recipe section for ingredient amounts and a printable set of instructions.

Prepare the fajita chicken

Preheat the oven to 375ºF and lightly oil a baking sheet. Toss thinly sliced chicken strips with salsa, fajita seasoning and a pinch of salt. Let the chicken rest for at least 10 minutes to absorb flavor.

Prepare the fajita vegetables

On the baking sheet, combine sliced bell peppers, sliced onion and minced garlic. Drizzle with oil and sprinkle with fajita seasoning. Toss until evenly coated and spread the vegetables across half the sheet.

Roast chicken and veggies

Arrange the seasoned chicken on the other half of the sheet pan. Roast everything for about 30 minutes, stirring once or twice so the vegetables and chicken cook evenly.

Finish under the broiler

For extra color and crisp edges, switch the oven to broil for 2–4 minutes after roasting. Watch closely so nothing burns. Remove from the oven and let everything rest for about 10 minutes.

Make the rice and beans

While the sheet pan cooks, rinse 1 cup of short- or medium-grain white rice until the water runs clear. Boil with 1.5 cups water, a tablespoon of oil and ½ teaspoon salt, then simmer covered on low for 15–20 minutes. Fluff with a fork and stir in a drained 15-ounce can of black beans.

Assemble the burritos

Lay large flour tortillas flat and build each burrito with roughly:

• ¼ cup rice-and-beans mixture
• ¼ cup cooked chicken
• ¼ cup roasted fajita vegetables
• 1 tablespoon cotija cheese (optional)

Fold the sides in and roll tightly. Serve immediately, or proceed to brown, bake, or freeze for later.

Stovetop finishing

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
2. Brown each burrito 2–3 minutes per side until golden and warmed through.

Oven finishing

1. Preheat the oven to 425ºF and grease a baking sheet.
2. Place burritos on the sheet, sprinkle with cheese and lightly drizzle with oil.
3. Bake 10–15 minutes until browned and the cheese melts.

Add-Ins and Swaps

• Change the beans: kidney beans, pinto beans or refried beans work fine.
• Use chicken breast: swap 1:1 if you prefer lean meat.
• Roasted sweet potato: adds texture and plant-based bulk.
• Cilantro lime rice: swap the plain rice for a cilantro-lime version for extra brightness.
• Taco seasoning: sprinkle additional taco seasoning when rolling for more punch.
• Make it breakfast-style: add scrambled eggs for a morning twist.

Top Tips

• Make your own fajita seasoning for the best flavor control—simple blends of chili powder, cumin, garlic powder and paprika work well.
• Slice evenly: consistent strips of chicken and vegetables ensure even cooking.
• Adjust the heat: add ½–1 teaspoon red pepper flakes if you want the burritos spicier.
• Use flour tortillas: they hold together better for wrapping and freezing.

FAQs

Storage

Refrigerate cooked burritos in an airtight container for up to 3 days.

Freeze for Later

These burritos freeze beautifully and are ideal for meal prep:

1. Wrap each burrito tightly in aluminum foil, squeezing out as much air as possible. Label with the contents and date.
2. Freeze for up to 3 months.

How to Reheat

You can reheat burritos from frozen or thawed.

From frozen: Unwrap and microwave on defrost for 2–3 minutes (flip every minute), then microwave on high an additional 60–90 seconds until hot. Alternatively, bake from frozen at 350ºF until warmed through.

From thawed: Microwave on high for 60–90 seconds, or brown in a skillet for 2–3 minutes per side.

Nutrition (approx.)

Per burrito: Calories ~551; Carbohydrates ~68g; Protein ~33g; Fat ~16g; Fiber ~9g; Sugar ~6g. Nutrition is an approximation and will vary with exact ingredients and portion sizes.

Ingredients (Serves 8)

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• ½ cup salsa, any kind
• 2½ tablespoons fajita seasoning (plus extra for veggies)
• 1 teaspoon kosher salt
• 4 bell peppers, sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons avocado or olive oil (for veggies)
• 1 cup short- or medium-grain white rice
• 1½ cups water (for rice)
• ½ teaspoon salt (for rice)
• 1 tablespoon oil (for rice)
• 15 oz black beans, drained and rinsed
• ½ cup cotija crumbles (optional)
• 8 large flour burrito tortillas

Instructions (Summary)

1. Preheat oven to 375ºF and oil a baking sheet.
2. Toss chicken with salsa, 2½ tablespoons fajita seasoning and 1 teaspoon salt. Marinate 10 minutes.
3. Toss peppers, onion and garlic with 2 tablespoons oil and 3 teaspoons fajita seasoning; spread on half the sheet.
4. Spread chicken on the other half of the sheet and roast 30 minutes, tossing halfway through. Broil 2–4 minutes for charred edges.
5. Meanwhile, rinse rice and boil with 1.5 cups water, 1 tablespoon oil and ½ teaspoon salt. Simmer 15–20 minutes, then fluff and stir in drained black beans.
6. Let chicken and vegetables rest 10 minutes. Assemble burritos with ¼ cup rice-and-beans, ¼ cup chicken, ¼ cup veggies and cotija. Fold and roll tightly.
7. Serve as-is, brown in a skillet, bake to melt cheese, or wrap and freeze for later.

Photography credit: images used in this post were provided by the original photographer.