Chicken Fajita Burritos

Name: Chicken Fajita Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups chicken fajita recipe; 1 cup shredded Mexican-style cheese blend, store-bought; 1 cup refried black beans or refried beans (for photos you can use my recipe or just plain black beans (smashed a little bit). ); 1 cup Mexican Rice or Cilantro Lime Rice; 1 cup pico de gallo; 1 cup guacamole (optional)

These easy and nutritious Chicken Fajita Burritos are a favorite in my home, for good reason! The secret is to make them with different homemade dishes: chicken fajita, flour tortillas, rice, salsa and guacamole. It’s perfect to use with leftovers and call it dinner!

Two burritos wrapped in foil, cut in half to show fillings of guacamole, lettuce, tomato, cheese, and beans, stacked on a wooden board with lime, salsa, black beans, and rice in the background. — Homemade Burritos make are perfect for an easy dinner or lunch.

🗒️ In This Post

Fajita Burritos

Let’s talk about Chicken Fajita Burritos shall we? These chicken burritos start with chicken fajitas, layered on flour tortilla, Mexican rice, either black beans or refried beans, pico de gallo and guacamole. Oh and cheese if you like it.

The whole thing gets folded up tight, sides tucked in, rolled away from you, into a burrito that holds together beautifully and tastes like it came from your favorite taqueria, except you made it at home and it’s honestly better.

Basically, I like to make this recipe when I have leftovers from making chicken fajitas. It’s one of those “cook once, eat twice” kinds of recipes. As a note, I don’t like to make them too big like some restaurants do. Portion control is key to avoiding overstuffing them and keeping the calories under 500 per serving.

♥️ xo, Ana

A close-up of two halves of a burrito wrapped in foil, filled with rice, vegetables, guacamole, and pieces of cooked chicken, displayed on a gray surface. — This **recipe for chicken fajita burrito** comes together in 30 minutes and tastes like it took all day.

Overhead view of a spread with flour tortillas, a dish of sautéed peppers and chicken, bowls of yellow rice, black beans, shredded cheese, and fresh salsa on a gray surface.

Recipe Notes

Prep ⏰	Cook ⏲️	Rest ⏱️	Total Time
15 mins	15 mins	0 mins	30 mins

🍽️ Servings: 4 Burritos

⭐️ Difficulty: Easy

♥️ What’s to love: Juicy, smoky chicken fajitas, melty cheese, creamy beans, and fresh pico – all wrapped up in one big, glorious burrito that eats like a full Mexican feast.

🛒 Featured Ingredients: All you need is your chicken fajita filling, refried black beans, Mexican rice, shredded cheese, pico de gallo, and a large flour tortilla to bring it all together. Make all these ahead of time for an easy weeknight dinner.

**You’ll find the complete recipe and ingredient list in the card at the end.**

How To Make a Fajita Burrito

A round, lightly browned flatbread cooking in a black cast iron skillet, set on a textured gray surface.

Warm your tortillas. Get a large skillet going over medium heat and warm each tortilla for about a minute per side. You want them soft, a little golden in spots, and pliable enough to fold without cracking.

A round tortilla partially wrapped in crumpled aluminum foil sits on a light gray textured surface.

Stack them under a kitchen towel or inside foil as you go so they stay warm and don’t dry out.

A flour tortilla topped with cooked sliced red and yellow bell peppers and onions, placed on a brown, ridged cardboard square over a gray surface.

Load them up. Spoon the chicken fajita filling right across the center of each tortilla.

A flour tortilla topped with shredded cheese, beans, and cooked vegetables sits on a piece of cardboard against a gray background.

Then add the cheese, beans…

A flour tortilla filled with shredded cheese, lettuce, tomatoes, and a generous scoop of guacamole, placed on a brown textured board against a gray background.

rice, and pico on top of the chicken. If you’re adding guacamole inside (yes, do it), now’s the time.

Two hands are folding a tortilla filled with shredded cheese, chopped tomatoes, greens, and guacamole on a wooden cutting board.

Roll it tight. Fold in the left and right sides about an inch….

Two hands folding a tortilla wrap filled with guacamole and vegetables on a wooden cutting board, viewed from above.

then grab the bottom of the tortilla and roll it away from you, keeping those sides tucked in as you go.

Two hands hold a wrapped sandwich or burrito above a rectangular wooden cutting board on a gray surface.

Press gently to seal. Serve as is or cut in half so everyone can see those gorgeous layers inside.

Ana’s Recipe Tips

Don’t skip warming the tortillas. Cold tortillas tear and fall apart. A minute in a dry skillet makes them totally different; soft, flexible, and way easier to roll.
Layer order is important. Putting the cheese right on top of the warm chicken filling helps it melt a little before you even bite in. So good.
Make it your own. Not in the mood to make everything from scratch? Grab premade Mexican rice or canned refried beans, no judgment! Just season them up a little and make them look homemade. A squeeze of lime on the beans goes a long way.
Want it crispy? After rolling, place the burritos seam-side down back in the skillet for 1–2 minutes per side. You’ll get this gorgeous golden crust on the outside. Totally worth it.

A foil-wrapped burrito cut in half, filled with rice, beans, vegetables, and guacamole, sits on a tray with tortilla chips. A small bowl of salsa and a dish of mixed food are in the background. — The only **recipe for chicken fajita burrito** you’ll ever need: fresh, packed with flavor, and way easier to make than it looks.

🧊 Storage Suggestions

Wrap each burrito tightly in foil or plastic wrap and refrigerate for up to 3 days. To reheat, unwrap and warm in a skillet over medium heat for 3–4 minutes per side, or microwave wrapped in a damp paper towel for 1–2 minutes.
For longer storage, freeze individually wrapped burritos for up to 2 months, just thaw overnight in the fridge before reheating.

🍽️ Serving suggestions

These are a full meal on their own, but if you want to go all out, serve them with:

Extra pico de gallo or your favorite salsa on the side
A big scoop of guacamole
A side of tortilla chips for scooping
A cold agua fresca or a classic margarita because why not

A hand holds a burrito filled with guacamole, rice, beans, chicken, cheese, and sautéed peppers. In the background, bowls of black beans and shredded cheese sit on a wooden board with a lime nearby. — These **homemade burritos** are loaded with juicy chicken fajitas, refried black beans, Mexican rice, and melty cheese – everything you want in one wrap.

Print Recipe:

Chicken Fajita Burritos loaded with juicy chicken, Mexican rice, refried beans, cheese & pico de gallo. Easy & ready in 30 minutes!

5 from 1 vote

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: burritos

Calories: 480kcal

Author: Ana Frias

Ingredients

▢ 2 cups chicken fajita recipe
▢ 1 cup shredded Mexican-style cheese blend, store-bought
▢ 1 cup refried black beans or refried beans - for photos you can use my recipe or just plain black beans (smashed a little bit).
▢ 1 cup Mexican Rice or Cilantro Lime Rice
▢ 1 cup pico de gallo
▢ 1 cup guacamole - optional

Instructions

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more.
Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.
Lay the tortillas out on your work surface. Spread ½ cup of the Chicken Fajita recipe in a straight line across the center of each tortilla. Layer ¼ cup of the cheese, ¼ cup of the black beans, ¼ cup of the rice, ¼ cup of pico de gallo and guacamole (if using) on top of the chicken.
Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with any other salsas you like or the guacamole on the side.

Notes

If you don’t want to make everything from scratch, you can buy some of the rice premade or beans. just make it look like my recipes lol!

Nutrition Facts: To make it under 500 calories, swap to lean chicken breast (less fat, fewer calories) and slightly reducing the cheese portion, which is realistic for a burrito that still tastes great without going overboard. With guacamole still adds ~120 kcal and 10g fat if included.

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Frequently Asked Questions

Can I use store-bought rotisserie chicken instead of making the chicken fajitas from scratch?

Yes! Shred the rotisserie chicken and toss it in a hot skillet with some fajita seasoning, a splash of lime juice, and sautéed peppers and onions. It won’t be exactly the same as the marinated version, but it gets you pretty close with a fraction of the effort.

What’s the best tortilla size for burritos?

Go for large flour tortillas- at least 10 to 12 inches. Anything smaller and you’ll run out of room before you get all the good fillings in there. If you don’t make them by hand, use Mission or La Tortilla Factory both work great.

Can I make these ahead of time for meal prep?

Absolutely. Assemble the burritos, wrap them tightly in foil, and refrigerate. They actually hold up really well and are perfect for grabbing during a busy week. Just skip the guacamole inside if you’re prepping ahead, add it fresh when you’re ready to eat so it doesn’t brown.