Fajita Chicken Burritos


This is IT!!  I love this recipe!!  I love it!!  I love the use of leftovers (Baked Chicken Fajitas are the leftover of choice.)  to create this yummy, portable meal.  And let’s be completely honest here.  I’m not sure it’s a recipe as much as a suggestion of how to make something delicious!  You can add or delete any ingredient and make these Burritos all yours. You’re individual little bit of heaven.  My family loves this meal, and when I make it, I make enough to last for a few days.  Technically I make a big enough batch that my kids can take the burritos to school for lunches or pull out of the fridge as an after school snack.

I love going to Chipotle and getting a big tortilla wrap.  I love all the yummy healthy ingredients you can add to your burrito, and make it just how you like.  I don’t have a Chipotle anywhere nearby, but whenever I travel, I stop at least once for a honkin’ huge burrito.  These burritos are my “homemade” version of a Chipotle Burrito with a little extra thrown in.

I love to add lots of different colors, and textures to these Burritos.  Sweet potato chunks are spectacular.  (got that idea from my friend Mel at Mel’s Kitchen Cafe!) Black beans and a corn salsa are awesome, but I really like the addition of a Sweet Cilantro Rice.  Yum!  I make these Burritos BIG!  Like 14-16 inch tortilla wraps for each burrito.  (The only tortillas I can find this big are the Don Pancho brand.  And I love that they have all kinds of flavors.  Spinach, Tomato, and Garlic Herb Wraps are my favorite!  In Utah I can only find these tortillas at Winco.)  Half a burrito is a perfect meal.   Give these a try.  I promise they will become a new favorite, and something your family will ask for.  You can also freeze these for later use.  Serve these with some yummy homemade salsa and guacamole!  MMMMmmmm!  Enjoy!!

Fajita Chicken Burritos


  • 2-3 c. of leftover Baked Fajita Chicken with peppers and onions
  • 2 15oz. cans of black beans rinsed
  • 2 medium yams or sweet potatoes baked and then cooled and diced
  • 1 recipe Sweet Cilantro Rice (recipe to follow)
  • 1 bunch fresh cilantro chopped
  • 2 cans corn drained and rinsed
  • salt and pepper to taste
  • 6-8 extra large flour tortillas (I you can't find huge tortillas you can do individual tortillas with great success too. I'd plan about 12-15 10 inch flour tortillas.)
  • 2-3 c. shredded cheese of choice
  • 2 cans corn drained and rinsed
  • salt and pepper to taste
  • *some other suggestions would be, chopped fresh jalapeno, a chopped Chipotle chili in Adobo Sauce, brown rice, chopped green chilis, a squeeze or two of lime, lime zest, some Feta or Mexican crumbly cheese. You get the idea. Add what sounds good to you, and have fun! Taste the mixture before you roll it up and add a little more spice or salt if needed:)


In a very large bowl combine all the ingredients together except for the tortillas and cheese. I like to gently toss everything together and then season with a little more salt and pepper if needed. The Fajita Chicken should give you plenty of flavor as well as the Sweet Cilantro Rice. Take a wrap and place a large portion of the filling down the middle. For the big tortilla, it takes about 1 1/4 c. filling for each wrap. Take a generous helping of cheese if you like that, and place it on top of the filling. Wrap the ends in on the burrito, and then continue rolling the tortilla up. I place my burritos in a sheet of tinfoil for easy handling. Continue until you have used all the filling. To serve preheat the oven to 375' F and place the wrapped burritos on a cookie sheet and bake for 20 minutes. Just until the cheese is melty and the insides are hot. If you want more of a crispy burrito, you can bake them without tinfoil wrappings. Just place the burritos on the cookie sheet and bake for 20 minutes. This will give you a crispy, yummy burrito.

I love to make a lot of these, wrap them in the foil and put them in the freezer or have a bunch in the fridge for the kids. From frozen you will need to place in the oven for 30 minutes. A lot of times my kids will plop them in the oven for 15 minutes before they leave for school, and have them for lunch. They love them!

Sweet Cilantro Rice

1 1/2 c. white rice

1/4 c. cilantro chopped

3 c. chicken broth

Bring the broth to a boil and then add the rice and cilantro. Reduce the heat to low and let the rice simmer, covered for approx. 20 minutes. When liquid is absorbed add 1/2 c. sugar to the hot rice. Stir until the rice is coated and glossy and the sugar has melted. You can add a little chili powder to the rice as well if you'd like a little heat.




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