Name: Baked Chicken Fajita Burritos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 chicken breasts, pounded to an even thickness; 1 red bell pepper, cut into strips; 1 green bell pepper, cut into strips; 1 onion, sliced; 1 lime; 1/2 tsp cumin, divided; 1/2 tsp garlic powder, divided; Salt and pepper, to taste; 2 cups Mexican 3 cheese blend; 10 tortillas (flour or burrito-size); Non-stick cooking spray

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These Baked Chicken Fajita Burritos are packed with juicy grilled chicken, charred bell peppers and onions, and melty cheese—all wrapped in a warm tortilla and baked until perfectly golden. With bold Mexican flavors and a crispy finish, they make a satisfying dinner that’s ready in just 30 minutes.

Why You’ll Love This Recipe

This recipe combines the zesty flavors of chicken fajitas with the convenience of a burrito—all baked in the oven for a perfectly crispy texture without the hassle of pan-frying. They’re great for feeding a crowd, meal prepping, or a family-friendly dinner that everyone will love. Customize them with your favorite toppings, and you’ve got a fast, delicious, and well-balanced meal.

Baked Chicken Fajita Burritos

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 chicken breasts, pounded to even thickness
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, sliced
1 lime
½ teaspoon cumin (divided)
½ teaspoon garlic powder (divided)
Salt and pepper, to taste
2 cups Mexican 3-cheese blend
10 flour tortillas (burrito size or regular)

Directions

Preheat oven to 400°F. Lightly spray a large baking sheet with nonstick cooking spray and set aside.
Season the chicken with salt, pepper, ¼ teaspoon cumin, and ¼ teaspoon garlic powder.
Grill chicken over medium heat for 5–6 minutes per side or until fully cooked. Remove from heat, cover loosely with foil, and rest for 5 minutes. Then slice into ½-inch strips and squeeze the juice of half a lime over the top.
In a large cast iron skillet, heat over medium to medium-high. Add sliced peppers and onions. Cook, stirring only once a minute, until charred and just softened—about 5–7 minutes.
Squeeze the juice from the other half of the lime into the skillet. Season with remaining ¼ teaspoon cumin, ¼ teaspoon garlic powder, and salt to taste. Stir to combine, then remove from heat.
Assemble the burritos: Warm tortillas in the microwave until pliable. Divide chicken, peppers and onions, and cheese evenly among the 10 tortillas. Fold the sides and roll tightly into burritos.
Place burritos seam side down on the prepared baking sheet. Lightly spritz the tops with cooking spray.
Bake for 10–15 minutes or until the tops are golden brown and slightly crisp.
Serve warm with your favorite toppings like sour cream, salsa, guacamole, or cilantro.

Servings and timing

Servings: 10 burritos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Spicy version: Add sliced jalapeños or a sprinkle of chili powder to the peppers and onions.
Saucy twist: Spread a thin layer of salsa or enchilada sauce inside each burrito before rolling.
Low-carb: Use low-carb tortillas or wrap ingredients in lettuce leaves.
Veggie add-ins: Add black beans, corn, or sautéed mushrooms to the filling.
Cheese swap: Use Monterey Jack, Pepper Jack, or cheddar in place of the Mexican blend.

Storage/Reheating

To store: Wrap cooled burritos individually in foil or place in an airtight container. Store in the refrigerator for up to 3 days.

To reheat: Warm in a 350°F oven for 10–15 minutes or microwave for 1–2 minutes (the oven will keep them crispy).

To freeze: Wrap burritos tightly in foil and store in a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F for 25–30 minutes, or until heated through.

FAQs

Can I use rotisserie chicken instead?

Yes! Shredded rotisserie chicken is a great shortcut and works well with the fajita seasoning.

How do I keep burritos from getting soggy?

Bake seam side down and avoid overfilling. Let them cool slightly before wrapping or storing.

Can I grill the vegetables instead of sautéing them?

Absolutely. Grilling the peppers and onions adds even more smoky flavor.

What type of tortillas should I use?

Use large flour tortillas for best results—they’re flexible and hold up well to baking.

Can I make these burritos in advance?

Yes, assemble and refrigerate up to a day in advance. Bake just before serving.

Can I cook the chicken in a skillet instead of grilling?

Yes. Pan-sear chicken breasts over medium-high heat for about 5–6 minutes per side.

What sides go well with this?

Great sides include Mexican rice, refried beans, corn salad, or chips with salsa and guac.

Are these good for meal prep?

Yes, they reheat well and make a great grab-and-go lunch or dinner option.

Can I use pre-cooked frozen fajita chicken?

Yes, just heat it according to package directions and follow the recipe from the veggie step.

How do I make them extra crispy?

After baking, broil the burritos for 1–2 minutes for a crispier top. Watch closely to avoid burning.

Conclusion

These Baked Chicken Fajita Burritos are a flavorful, easy, and satisfying meal that brings together all your favorite fajita ingredients in a warm, crispy wrap. Whether you’re cooking for your family, hosting a casual dinner, or prepping meals ahead of time, this recipe is a versatile winner. Customize it your way and enjoy a delicious dinner in just 30 minutes!