Chopped CHIC’KEN Fajita Burrito

Chopped CHIC’KEN Fajita Burrito CHOPPED FAJITA

RollinGreens Chopped Fajita CHIC’KEN, Black beans, white rice, shredded cheese and a touch of onion and cilantro wrapped in a large flour tortilla.

Serves 1 person


 For Chopped Fajita CHIC’KEN
  • 1 Bag RollinGreens Chopped fajita CHIC’KEN
  • 2 cups water
  • 2 tbsp olive oil
For the Rice
  • 1 cup uncooked jasmine or basmati rice
  • 2 cups water
  • 1 tbsp butter or oil
 For the Burrito
  • 3 sprigs cilantro
  • ¼ cup cooked black beans (strain and wash from can)
  • ½ cup shredded cheese (optional vegan cheese)
  • 1/8 cup onion


  1. For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
  2. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  3. For the Rice, in a medium pot add washed and drained rice and add 2 cups water and butter or oil. Heat to high until the rice starts to boil, then reduce heat to low and cover. Cook for 12-15 minutes or until rice is fully cooked.
  4. Strain black beans, chop cilantro and cut onion into small dice.
  5. Warm a large tortilla. Set the tortilla on a large piece of foil and parchment paper on top. 
  6. For the Burrito add 1 cup cooked rice, ½ cup CHIC’KEN cooked, ¼ cup black beans, onion and cilantro and cheese.
  7. Roll tortilla and then wrap burrito in parchment/foil combo.

-Enjoy Chef Ko


Chopped Fajita Plant-Based CHIC'KEN
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