How to Make Slow-Cooker Chicken Fajita Burritos
This chicken burrito is packed with protein and fiber, perfect for a filling lunch that will keep you satisfied until dinner. It’s also great for meal prepping—wrap the burritos in foil and store in the fridge or freezer. Reheat in a toaster oven before eating.
10 min prep time
6 hr cook time
8servings
1 burrito
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Step-By-Step Instructions:
- Place chicken breast strips in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
- Cover and cook on low for 6 hours or until done. Shred chicken with fork, if needed.
- Scoop 1/2 cup chicken and bean mixture on each tortilla and top with 2 Tbsps. cheese. Fold into a burrito.
Nutrition facts
8 Servings
-
Serving Size
1 burrito
-
Amount per serving
Calories
260
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
2.1g
11% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
40mg
13% -
Sodium
500mg
22% -
Total Carbohydrate
33g
12%-
Dietary Fiber
16g
57% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
29g
-
Potassium
490mg
10%
Ingredients
boneless, skinless chicken breast (cut into strips)
1 lbs
green bell pepper (sliced)
1
red bell pepper (sliced)
1
medium onion (sliced)
1
chili powder
1 tbsp
cumin
1 tsp
garlic powder
1 tsp
salsa
1/2 cup
water
1/3 cup
black beans (rinsed and drained)
1 (15-oz) can
large whole-wheat low-carb tortillas
8
reduced fat shredded cheddar cheese
1 cup