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Dinner recipe · from the recipe book

Smoky Chicken Thigh Fajita Burritos

Juicy, smoky-spiced seared chicken thighs and charred peppers wrapped with black beans, crisp romaine and a cool, tangy avocado-lime sauce.

Smoky Chicken Thigh Fajita Burritos

Ingredients

  • 1¼ lb550 gChicken thighs, boneless skinlesstrimmed and cut into thin strips
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • 2 cloves6 gGarlicminced
  • ½ tsp3 gSalt
  • 2 tbsp30 gLime juice
  • 1 tbsp15 gOlive oil
  • 1 cup chopped150 gGreen bell peppersliced into strips
  • 1 medium110 gYellow onionsliced
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1 cup diced150 gAvocado
  • 3 oz80 gPlain Greek yogurt, nonfat
  • ¾ cup chopped12 gFresh cilantroleaves and tender stems
  • 2 tbsp30 gWater
  • 1¼ cups chopped60 gRomaine lettuceshredded
  • 4 tortillas196 gFlour tortillas, 8-inch

Steps

  1. Prep first: slice the chicken thighs, green bell pepper and onion, mince the garlic, and shred the romaine.
  2. In a bowl, toss the chicken with the smoked paprika, cumin, chili powder, garlic, two-thirds of the salt and half of the lime juice. Let it sit while you make the sauce.
  3. Make the avocado sauce: in a blender, blend the avocado, Greek yogurt, cilantro, water, the remaining half of the lime juice and the remaining third of the salt until smooth. Set aside.
  4. Heat half of the olive oil in a large skillet over medium-high heat. Add the green bell pepper and onion and cook 5 to 6 minutes until charred at the edges and tender. Move them to a plate.
  5. Add the remaining half of the olive oil to the skillet. Add the chicken in a single layer and sear 6 to 8 minutes, turning, until browned and cooked through to 165°F (74°C).
  6. Return the peppers and onion to the skillet, add the black beans and stir 2 minutes until the beans are hot.
  7. Warm the flour tortillas in a dry skillet for about 20 seconds per side so they fold without cracking.
  8. Spread a quarter of the avocado sauce down the center of each tortilla, top with a quarter of the chicken filling and a quarter of the romaine, fold in the sides and roll up tightly.
  9. Place each burrito seam-side down in the hot skillet for 1 minute to seal, then slice in half and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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