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Chicken Fajita Burritos with Feta Crema

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 35 mins
Yield Serves 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per serving.