Chicken Fajita Burrito

Marinate the Chicken and Vegetables: In a resealable plastic bag or a non-reactive bowl, combine the sliced chicken, julienned onion, and bell peppers. Add the vegetable oil, lime juice, and fajita seasoning. Seal the bag or cover the bowl, and massage the mixture to ensure all ingredients are well coated. Refrigerate and allow to marinate for at least 2 hours, or up to 4 hours for a more intense flavor. (Marinating time: 2-4 hours)

Preheat and Prepare: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil for easy cleanup.

Bake the Fajita Mixture: Spread the marinated chicken and vegetable mixture evenly onto the prepared baking sheet in a single layer. Bake in the preheated oven for approximately 25 minutes, or until the chicken is cooked through and the juices run clear. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165 degrees F (74 degrees C). (Baking time: 25 minutes)

Warm the Tortillas: Wrap the flour tortillas in a slightly damp paper towel. Microwave for about 30 seconds, or until they are soft and pliable. This will prevent them from cracking when you roll the burritos. (Warming time: 30 seconds)

Assemble the Burritos: Lay out the warmed tortillas on a clean work surface. Spread an equal amount (approximately 1/4 cup) of warmed refried beans in a line across the center of each tortilla. Top with shredded Cheddar cheese, cooked Mexican rice, the baked fajita mixture, sour cream, and guacamole.

Fold and Roll: To fold the burritos, first fold in the two opposing sides of the tortilla, overlapping the filling. Then, roll the bottom edge of the tortilla up tightly around the filling. Continue rolling the burrito away from you, keeping the sides folded in securely as you go. This will create a tight and well-sealed burrito.