Chicken Fajita Burritos with Feta Crema

Chicken Fajita Burritos with Feta CremaRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Serves 4


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2 teaspoons smoked paprika
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon cumin
1 pound boned, skinned chicken breast halves (2 to 3), cut into 1-in. chunks
1/2 cup sour cream
1/2 jalapeño chile, seeded and minced
1/2 cup crumbled feta cheese (about 3 oz.)
1 tablespoon lime juice, plus wedges of 1 lime
3 tablespoons olive oil
3 Roma tomatoes, seeded and chopped
1 bunch (about 4) spring onions (with fat bulbs) or regular green onions, thinly sliced
4 flour tortillas (about 10 in.), warmed
2 cups finely shredded cabbage
1/2 cup chopped cilantro


Total: 35 Minutes

1. Whisk together seasonings in a medium bowl. Add chicken and turn to coat.

2. Stir sour cream, jalapeño, feta, and lime juice in a small bowl to make feta crema.

3. Heat oil over medium-high heat in a large frying pan and cook chicken until browned and cooked through, turning pieces occasionally, about 7 minutes. Add tomatoes and onions to pan with a squeeze of lime and stir to blend.

4. Divide chicken mixture among tortillas, top with cabbage and cilantro, then feta crema. Wrap up burrito-style and serve with more lime wedges.

Note: Nutritional analysis is per serving.

Created date

May 2010

Nutritional Information

Calories 633
Caloriesfromfat 42 %
Protein 46 g
Fat 29 g
Satfat 9.9 g
Carbohydrate 46 g
Fiber 5.1 g
Sodium 1051 mg
Cholesterol 128 mg