Chicken Fajita Burritos with Feta Crema

Photo: Annabelle Breakey; Styling: Karen Shinto

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 633
  • Calories from fat: 42%
  • Protein: 46g
  • Fat: 29g
  • Saturated fat: 9.9g
  • Carbohydrate: 46g
  • Fiber: 5.1g
  • Sodium: 1051mg
  • Cholesterol: 128mg


  • 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


  1. 1. Whisk together seasonings in a medium bowl. Add chicken and turn to coat.
  2. 2. Stir sour cream, jalapeño, feta, and lime juice in a small bowl to make feta crema.
  3. 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. 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.
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