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Dairy-Free + Customizable!

If you’re looking for a quick and satisfying low-carb meal that’s easy to prep, toddler-approved, and freezer-friendly- these 15-minute low-carb chicken fajita burritos are about to become your go-to!

Whether you’re managing a food allergy, living the keto lifestyle, or just want something delicious without spending hours in the kitchen, this recipe hits all the marks. With just a few ingredients and a clever kitchen tool, you can have sizzling, pan-seared burritos in no time.

Why You’ll Love These Burritos

• Ready in 15 minutes
• 0 net carbs per tortilla
• Dairy-free & egg-free options available
• Family-friendly and customizable
• Freezer-friendly & easy to reheat
• Crispy, golden edges with minimal effort

Let’s dive into the simple steps that make this recipe so amazing.

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Ingredients You’ll Need

Here’s what I use for my chicken fajita burritos, but you can easily swap ingredients based on your preferences:

For the Burrito Base

• 0 Net Carb Tortillas (60 calories per wrap) Buy on Amazon or find them at Walmart or Kroger
• Pre-cooked chicken (rotisserie, seasoned chicken breast from Walmart, or even Costco steak strips)
• Sautéed fajita veggies (optional but recommended: bell peppers and onions)

Dairy-Free & Egg-Free Version

• Toom Garlic Spread (found at Target, Costco, or online)
• Plant-Based Cheese – I used Simple Truth brand from Kroger, but Daiya or VioLife work great too

Regular Low-Carb Version

• Shredded cheese of choice (cheddar, Monterey Jack, or a Mexican blend)
• Sour cream or mayo in place of the garlic spread

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My Secret Weapon: The FlipWrap Tool

This recipe became so much easier (and more fun) when I discovered the FlipWrap Tool. It’s a game-changer for making burritos, hot pockets, and even freezer wraps.

Why I Love It:

• Comes with two sizes (I use the smaller one for this recipe)
• Helps cut the tortilla perfectly for folding
• Leftover cuts make perfect chips (more on that below!)
• Makes clean, sealed edges every time

Here is a video showing how to use it, but the basic idea is this: place the tool in the center of your tortilla, use the included cutting edge to trim the wrap into a foldable quadrant, fill each section, and fold over neatly. Done!

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Estimated Macros – Per Burrito

Ingredient	Calories	Net Carbs	Protein	Fat
1 Zero Net Carb Tortilla	60	0g	4g	1.5g
1 serving Walmart Grilled Chicken Fajita Meat (3 oz)	110	1g	20g	2.5g
1 serving Toom Garlic Dip (2 tbsp)	110	1g	1g	11g
1 serving Dairy-Free Cheese (¼ cup)**	80–90	1–2g	0–1g	7–8g
Lettuce (¼ cup)	2	0g	0g	0g

Estimated Total (using 90 cal cheese):
Calories: ~372
Net Carbs: ~3–4g
Protein: ~25g
Fat: ~22g

Notes:

• Dairy-based cheese would raise protein slightly (around 6–7g per serving) and fat by about 1–2g.
• If you’re using egg-free and dairy-free cheese, macros can vary slightly by brand. I used Kroger’s Simple Truth Plant-Based Shreds in this estimate.
• Garlic dip and cheese are the biggest fat contributors; if you want to reduce fat, cut back to 1 tbsp garlic spread or go cheese-free.

How to Make the Burritos

Total Time: 15 Minutes | Servings: 4 Burritos

Step 1: Heat the Chicken

Use pre-cooked chicken to save time. My go-to options are:

• Rotisserie chicken, shredded
• Walmart seasoned grilled chicken breasts
• Costco’s pre-cooked steak strips

Reheating Tips:

• Air Fryer (Reheat Setting): 350°F for 10 minutes
• No Reheat Setting: 390°F for 5 minutes
• Toaster Oven: 350°F for 10 minutes

I love using the air fryer—it crisps the meat beautifully without drying it out.

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Step 2: Prep the Tortillas with the FlipWrap Tool

• Lay your tortilla flat and use the FlipWrap tool to score and cut the fold lines
• Stuff all of your ingredients in the pocket, using the provided tool
• Fold over one section at a time like a wrap puzzle

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Step 3: Seal and Sear

There are two ways to seal your burrito:

Option 1: Avocado Oil Only

• Great for more structured fillings (like this fajita version)
• Lightly brush avocado oil on the outside
• Pan-fry seam-side down until golden and sealed

Option 2: Cheese as Glue

• Best for loose fillings (like scrambled eggs)
• Add cheese along the seams
• Pan-fry until the cheese melts and crisps, sealing the edges

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Step 4: Serve or Freeze

You can eat them fresh off the skillet, or wrap them in parchment paper and freeze them for later.

To reheat from frozen:

• Air Fryer: 350°F for 10 minutes
• Toaster Oven: 350°F for 12–14 minutes No soggy burritos here!

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Leftover Tortilla Hack: Homemade Chips!

After using the FlipWrap tool, you’ll have leftover triangle-shaped tortilla pieces. Don’t toss them! Instead:

1. Heat avocado oil in a skillet
2. Fry each triangle until golden and crisp
3. Sprinkle with salt, smoked paprika, or taco seasoning

Serve with salsa, guac, or even more Toom garlic dip. These make the perfect snack or side to your burrito bowl.

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Customization Ideas

One of the best parts of this recipe is how flexible it is! Here’s how I personalize it for my family:

• Toddler Version: Plain chicken, avocado, a bit of vegan cheese—simple and mild
• My Husband: Extra meat, fajita veggies, jalapeños, cheese, and sour cream
• My Version: I skip the wrap and throw the tortilla chips into a bowl with chicken, peppers, and garlic dip!

Want to turn these into lunch wraps? No need to pan-fry—just wrap and go.

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Freezer-Friendly Meal Prep

I usually make a batch of 4–6 at a time. After assembling and lightly searing, I let them cool, wrap them in parchment, and store in a freezer bag.

You can label them by filling type and pull them out for:

• Quick lunches
• Busy weeknight dinners
• Road trip snacks
• Low-carb postpartum meals (yes, I lived off these for a while!)

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Spice It Up

Want to take it up a notch? Try these burrito upgrades:

• Add pickled jalapeños or chipotle peppers for heat
• Swap chicken for chorizo or seasoned tofu
• Top with shredded lettuce and my homemade ranchero sauce
• Mix in cauliflower rice for added bulk
• Add fresh cilantro and lime juice before folding

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Final Thoughts

These easy low-carb chicken fajita burritos check all the boxes: fast, flexible, freezer-friendly, and delicious. Whether you’re dairy-free, egg-free, keto, or just tired of boring lunches, this is a recipe you’ll come back to over and over again.

And once you try the FlipWrap tool, I promise—it’s going to live on your counter for good. Burritos, quesadillas, wraps, and even homemade hot pockets will suddenly feel doable on a busy weeknight.

If you make this recipe, tag me on Instagram or TikTok—I’d love to see your creations, whether you’re using the garlic dip, layering on the cheese, or customizing it to your family’s tastes.

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📌 Save this post for later, and don’t forget to check out my ranchero sauce recipe for the perfect dip or drizzle!