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Recipe Thursday-Chicken Fajita Burritos with Feta Crema

Posted on August 26th, 2010 | Posted in Main Course, Recipes

Today I’m featuring a recipe from one of my favorite magazines Sunset.  Though this magazine is a west coast magazine, we here on the east coast can still enjoy their recipes, home decor ideas and traveling suggestions!  I’ve altered the recipe a bit to make it a bit spicier and used romaine lettuce in place of cabbage.  Possibly the best part of this recipe was the Feta Crema, so tasty!  This mixture can definitely be used on other sandwiches and even as a veggie or chip dip.


Chicken Fajita Burritos (unassembled)


Serves 4

Ingredients

2 teaspoons paprika (CQC017)
1 teaspoon each garlic salt (CQG023), pepper (CQP065), and cumin (CQC094)
1 lb boned, skinned chicken breast halves (2 to 3), cut into 1-inch chunks (332004)
1/2 cup sour cream (HPH050)
1 jalapeno chile, seeded and minced
1/2 cup crumbled feta cheese (about 3 oz) (774395)
1 tablespoon lime juice (991987)
3 tablespoon olive oil (992055)
3 roma tomatoes, seeded and chopped
1 bunch (about 4) green onions, thinly sliced
4 flour tortillas 12 inch, warmed (TU72491)
2 cups finely chopped lettuce
1/2 cup chopped fresh cilantro

Method

Whisk together seasonings in a medium bowl.  Add chicken and turn to coat.  In a small bowl stir sour cream, jalapeno, feta, and lime juice to make feta crema.  Heat oil over medium-high heat in a large frying pan and cook chicken until browned and cooked through, turning pieces occasionally, about 6 minutes.  Add tomatoes and onions to pan with a squeeze of lime and stir to blend.  Divide chicken mixture among tortillas, top with lettuce and cilantro, then feta crema.  Wrap up burrito-style and serve with more lime wedges.  Or serve fajita style and allow your guest to assemble the fajita burritos to their liking.

Recipe adapted from Sunset Magazine, June 2010

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