Sizzling Fajita Burrito with Smoky Chipotle Mayo

Allergens

Dairy, Gluten

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, thinly sliced
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 avocado, diced
• 2 tbsp vegetable oil
• Salt and pepper, to taste For Smoky Chipotle Mayo:
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tbsp fresh lime juice
• 1 garlic clove, minced

Instructions

1. In a large resealable plastic bag, combine the chicken breasts, red and green bell peppers, onion, salt, and pepper. Seal the bag and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
2. Meanwhile, prepare the smoky chipotle mayo by combining the mayonnaise, finely chopped chipotle pepper, lime juice, and minced garlic in a small bowl. Mix well and set aside.
3. When ready to cook, heat vegetable oil in a large skillet over medium high heat. Remove the chicken and vegetables from the marinade and discard the marinade. Sauté the chicken until cooked through, about 5 6 minutes per side. Remove from the skillet and let rest for a few minutes before slicing.
4. In the same skillet, sauté the peppers and onions until tender, about 3 4 minutes.
5. To assemble the burritos, place a portion of the cooked chicken, sautéed vegetables, shredded Monterey Jack cheese, diced avocado, and a generous dollop of smoky chipotle mayo on each tortilla. Fold in the sides of the tortilla and roll it up tightly.
6. Heat a grill or grill pan over medium heat. Grill the burritos for 2 3 minutes per side until golden brown and slightly crispy. Cut in half and serve immediately.

Chef’s Insight

To amp up the spiciness, add more chipotle pepper to the marinade and mayonnaise mixture.

Notes

This recipe captures the sizzling and smoky flavors of a Tex-Mex street food stall while adding a creative twist with the smoky chipotle mayo.