Before announcing I was pregnant with my daughter a lady at work told me her pregnancy craving when she was pregnant was Taco Bell, that planted a seed in my brain because Mike and I had Taco Bell everyday that week until one day they screwed up my order so badly I swore it off (blame the hormones!). I moved on with my life and then last month we were all in Florida and impulse (and a day of major shopping) drove me back to Taco Bell for a Chicken Burrito; it’s so good! Here is my homemade and insanely healthy version of it and dare I say, better???
Serves 4
Fajita Seasoning (see below)
Spicy Mexican Rice (see below)
1 tbsp extra virgin olive oil
2 Skinless, boneless chicken breasts, cleaned and sliced thinly into strips
1 Medium onion, sliced into thin strips
1 Medium green pepper, sliced into thin strips
Salt
Pepper
½ Cup water
4 Large whole wheat tortilla shells, warmed for serving
Salsa for topping
Fat free sour cream for topping
Grated Cheddar for topping
Fajita Seasoning
Fajita Seasoning:
½ tbsp cornstarch
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp cumin
¼ tsp pepper
Spicy Mexican Rice:
1 Cup long grain Rice (I used white…eeek!)
3 Cups water, divided
½ Cup Salsa
1 tbsp chili powder
½ tsp cumin
Directions:
Start by preparing the fajita seasoning; mix all the ingredients together well and set aside.
To prepare the Spicy Mexican Rice, cook the rice according to package directions.
When the rice is cooked and fluffy, stir in the water, salsa, chili powder and cumin; taste and adjust seasoning and keep warm.
Add the olive oil to a large pan and place over high heat, when it’s hot (the oil will ripple) add the chicken to the pan; season with salt and pepper.
Sautee for a minute or two; just long enough so the pieces aren’t sticking together anymore.
Add the onions and green peppers to the pan; again, season with salt and pepper.
When the chicken is browned and the veggies are softened, add the seasoning mix, stirring it in well to coat the meat and veggies.
Pour in the water and mix well, scraping the bottom of the pan to release any flavours (deglazing).
Drop the heat to medium-low and let the chicken simmer until its cooked and the fajita seasoning has formed a sauce.
To serve:
Take the warmed tortilla shell and put a thick (about a ½ inch) layer of the Spicy Mexican rice down the centre of the tortilla, in a strip.
Top the strip of rice with the Chicken Fajita mix top that with the salsa, a small dab of the sour cream and a little cheddar. Fold the wrap on both ends and then fold it over in the middle.
Please note, I couldn’t fold mine properly because it was too stuffed! I just wrapped it like a giant wrap!
Notes:
1. Your favourite store-bought salsa will work here too.
2. You really don’t need more than a tablespoon of cheddar per wrap.
3. These burritos are huge! Confession? I ate the entire thing!