Grilled Chicken Fajita Burritos

If you love Chipotle-style burritos, you’ll adore these grilled burritos stuffed with fajita-seasoned grilled chicken, charred peppers and onions, cilantro-lime rice, and black beans.

I’m a little obsessed with grilled burritos. A warm tortilla wrapped around savory fillings is great on its own — but when you crisp the tortilla on the grill, it becomes something special. These chicken fajita grilled burritos combine juicy grilled chicken, smoky peppers and onions, zesty cilantro-lime rice, and melty pepper jack for a satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons fresh lime juice (about 2 limes), divided
• 2 tablespoons fresh cilantro, chopped, divided
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon sea salt (adjust to taste)
• 1 pound boneless, skinless chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 1 cup cooked white rice (use cilantro-lime rice if you like)
• 4 large flour tortillas (burrito size)
• 1 cup shredded pepper jack cheese
• 1 can (15 oz) black beans, drained and rinsed

Instructions

1. In a medium bowl, whisk together the olive oil, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, minced garlic, cumin, chili powder, paprika and sea salt.
2. Add the chicken breasts to the marinade, coating them well. Refrigerate and marinate for at least 1 hour, or up to 8 hours for more flavor.
3. Prepare the vegetables: slice each bell pepper into large strips and cut the onion into thick rings.
4. Preheat a grill to medium heat.
5. Grill the chicken 10–12 minutes per side, or until cooked through. About 6 minutes before the chicken is done, add the peppers and onions to the grill and cook 2–3 minutes per side until they are slightly charred but still crisp-tender.
6. While the chicken and veggies are grilling, warm the cooked rice in the microwave for about 90 seconds. Stir in the remaining 2 tablespoons of lime juice and 1 tablespoon chopped cilantro. Set aside.
7. Remove the chicken and vegetables from the grill and transfer them to a cutting board. Dice the chicken, peppers and onions into bite-sized pieces.
8. Assemble the burritos: place a tortilla flat, sprinkle about ¼ cup shredded pepper jack cheese in the center, then top with a scoop of cilantro-lime rice, a few spoonfuls of black beans, and a generous portion of the grilled chicken, peppers and onions.
9. Fold the short ends of the tortilla over the filling, then roll the burrito tightly to close.
10. Place each burrito seam-side down on the grill and grill 2 minutes per side, until the tortilla is crisp and golden and the cheese is melted.
11. Remove from the grill and serve immediately. Popular accompaniments include sour cream, guacamole, salsa, pico de gallo or your favorite hot sauce.

Tips & Variations

• For juicier chicken, pound the breasts to an even thickness before marinating so they cook evenly.
• If you prefer steak or shrimp, use the same marinade and adjust grill time accordingly: steak to your desired doneness, shrimp until opaque and cooked through.
• Make the rice ahead and refrigerate; warm it briefly before assembling. Cilantro-lime rice pairs perfectly with the fajita flavors.
• To make these burritos vegetarian, replace the chicken with grilled portobello mushrooms or extra black beans and add grilled corn.
• For a crunchier finish, press the rolled burritos on a cast-iron skillet or panini press instead of the grill for 2–3 minutes per side.
• Store leftovers wrapped tightly in foil or an airtight container for up to 3 days. Reheat in a skillet or oven to keep the tortilla crisp; microwaving will soften the wrap.

These grilled fajita burritos are ideal for weeknight dinners, backyard cookouts or meal prep. The combination of smoky, charred vegetables, tangy lime rice and well-seasoned grilled chicken delivers bold, balanced flavor. Load them with guacamole and pico de gallo for an extra fresh touch.

More Mexican-style recipes

Try other favorites like chicken enchiladas, carne asada bowls, quesabirria tacos, air-fryer taquitos, chicken birria or flank steak tacos for more bold, savory meals.