Chicken Fajita Burritos with Feta Crema

Name: Chicken Fajita Burritos with Feta Crema
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters finely shredded cabbage; 118 milliliters chopped cilantro; 1 teaspoon cumin; 85 grams 1/2 cup crumbled feta cheese (about; 4 flour tortillas (about 10 in.), warmed; 1 teaspoon garlic salt; 1 jalapeño chile, seeded and minced; 1 Tbsp lime juice, plus wedges of 1 lime; 3 Tbsps olive oil; 1 teaspoon pepper; 3 Roma tomatoes, seeded and chopped; 2 teaspoons smoked paprika; 118 milliliters sour cream; 1 bunch (about 4) spring onions (with fat bulbs) or regular green onions, thinly sliced; 454 grams boned, skinned chicken breast halves (2 to 3), cut into 1-in. chunks

The recipe Chicken Fajita Burritos with Feta Crema could satisfy your Mexican craving in roughly 35 minutes. This vegetarian recipe serves 4. One serving contains 322 calories, 7g of protein, and 23g of fat. A mixture of garlic salt, cumin, spring onions, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Whisk together seasonings in a medium bowl.

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Seasoning

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Whisk

Bowl

Add chicken and turn to coat.

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Whole Chicken

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

Ingredients you will need

Lime Juice

Sour Cream

Mexican Crema

Feta Cheese

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Bowl

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.

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Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes and onions to pan with a squeeze of lime and stir to blend.

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Tomato

Onion

Lime

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Frying Pan

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

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Lime Wedge

Wrap

Cilantro

Cabbage

Whole Chicken

Mexican Crema

Feta Cheese

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Whisk

Bowl

Frying Pan

Ingredients

Servings:

473milliliters

finely shredded cabbage 118milliliters

chopped cilantro 1teaspoon

cumin 85grams

1/2 cup crumbled feta cheese (about 4

flour tortillas (about 10 in.), warmed 1teaspoon

garlic salt 1

jalapeño chile, seeded and minced 1Tbsp

lime juice, plus wedges of 1 lime 3Tbsps

olive oil 1teaspoon

pepper 3

Roma tomatoes, seeded and chopped 2teaspoons

smoked paprika 118milliliters

sour cream 1bunch

(about 4) spring onions (with fat bulbs) or regular green onions, thinly sliced 454grams

boned, skinned chicken breast halves (2 to 3), cut into 1-in. chunks

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.