Slow-Cooker Chicken Fajita Burritos

Slow-Cooker Chicken Fajita Burritos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
This chicken burrito is packed with protein and fiber, perfect for a filling lunch that will keep you satisfied until dinner. It's also great for meal prepping—wrap the burritos in foil and store in the fridge or freezer. Reheat in a toaster oven before eating.
  • Prep time
    10 min
  • Cook time
    6 hr
  • Servings
    8 Servings
  • Serving size
    1 burrito
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 burrito
  • Amount per serving Calories 260

  • Total Fat 7g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 500mg
  • Total Carbohydrate 33g
    • Dietary Fiber 16g
    • Total Sugars 4g
  • Protein 29g
  • Potassium 490mg
  • Phosphorus 400mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 3 Lean protein



  • boneless, skinless chicken breast (cut into strips)
    1 lbs
  • green bell pepper (sliced)
  • red bell pepper (sliced)
  • medium onion (sliced)
  • chili powder
    1 tbsp
  • cumin
    1 tsp
  • garlic powder
    1 tsp
  • salsa
    1/2 cup
  • water
    1/3 cup
  • black beans (rinsed and drained)
    1 (15-oz) can
  • large whole-wheat low-carb tortillas
  • reduced fat shredded cheddar cheese
    1 cup


  1. Place chicken breast strips in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.

  2. Cover and cook on low for 6 hours or until done. Shred chicken with fork, if needed.

  3. Scoop 1/2 cup chicken and bean mixture on each tortilla and top with 2 Tbsps. cheese. Fold into a burrito.

  • Recommended

    It's kinda bland. Maybe more of the spices that it calls for.