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Chicken fajita wraps are a simple, flavorful meal that comes together fast and uses ingredients you probably already have on hand. They’re a great option when you need something filling but don’t want to spend a lot of time in the kitchen.
Just like my easy sheet pan chicken fajitas, the combination of seasoned chicken, sautéed peppers, and onions wrapped in a warm tortilla makes for a delicious meal.
These wraps are also easy to adjust based on what you have. Add a few toppings or keep them simple. However you decide to serve them, they come together quickly and work well for lunch or dinner.
For more easy and flavorful dinner recipes, try Black Bean Tostadas, Easy Baked Chicken Parmesan, BBQ Chicken Sheet Pan Dinner, and Sheet Pan Beef Fajitas.
Why You’ll Love Chicken Fajita Wraps
- Quick and easy: Ready in about 35 minutes, these easy chicken fajita wraps are perfect for busy days.
- Simple ingredients: Uses pantry staples and fresh vegetables you likely already have.
- Customizable: Add your favorite toppings like cheese, salsa, or fresh avocado.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Chicken breasts – Thinly sliced for quick cooking and tender bites.
- Bell peppers – Add color, sweetness, and a slight crunch.
- Onion – Brings a savory base flavor that pairs perfectly with the spices.
- Chili powder, cumin, and paprika – A simple blend that gives that classic fajita flavor.
- Flour tortillas – Soft and warm, perfect for wrapping everything together.
How to Make Chicken Fajita Wraps
Here are the step-by-step instructions for making this chicken fajita wraps recipe:
There are two preparation methods for making this easy recipe. First, you can either do this in a skillet on the stovetop, or you can bake the chicken fajita wraps filling.
Skillet Method
Step 1: Heat 1 tablespoon of olive oil in a large cast iron pan or other skillet over medium-high heat.
Step 2: Add the sliced chicken and season with salt, pepper, chili powder, cumin, and paprika. Cook for 5–6 minutes, until the chicken is cooked through and lightly browned.
Step 3: Remove the chicken from the skillet and set aside.
Step 4: Add the remaining olive oil to the skillet. Add the sliced peppers, onion, and garlic. Cook for about 5 minutes, until tender-crisp.
Step 5: Return the chicken to the cast iron skillet and stir to combine. Heat through for another minute or two.
Oven Method
Step 1: Preheat the oven to 375°F.
Step 2: In a large bowl, combine the chicken, peppers, onion, olive oil, and seasonings. Toss until evenly coated.
Step 3: Spread the mixture onto a lined baking sheet.
Step 4: Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
How to Serve
Warm the flour tortillas in a dry skillet or microwave according to package instructions.
To assemble the wraps, place a spoonful of the chicken fajita filling onto the center of each tortilla. Add any desired toppings, then fold in the sides and roll up tightly.
Serve the chicken fajita wraps immediately, with additional toppings on the side if desired.
These chicken fajita wraps would be so delicious served with my homemade pico de gallo or mango black bean salsa.
Tips for Success
- Slice the chicken thinly so it cooks quickly and evenly.
- Don’t overcook the vegetables—they’re best with a little bite.
- Warm the tortillas before assembling for easier wrapping.
- Add toppings just before serving for the best texture and flavor.
How to Store
- Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through. For best results, store tortillas separately and assemble fresh when ready to serve.
Frequently Asked Questions
Yes, boneless chicken thighs work well and add a little extra flavor.
You can cook the chicken and vegetables ahead of time and store them in the fridge. Reheat and assemble when ready to serve.
Shredded cheese, salsa, sour cream, avocado, lettuce, and tomatoes are all great options.
Yes, you can skip the tortillas and serve the fajita mixture in a bowl or over lettuce.
More Easy Dinner Recipes
If you make this chicken fajita wraps recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Chicken Fajita Wraps Recipe
Equipment
- Large Skillet for skillet preparation
- Large bowl for oven preparation
- Parchment paper or aluminum foil
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, thinly sliced, 450g
- Salt and pepper to taste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 4 large flour tortillas
Optional toppings
- shredded cheese
- salsa
- sour cream
- sliced avocado
- lettuce
- chopped tomatoes
Instructions
For Skillet Preparation
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced chicken to the skillet and season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is cooked through and slightly browned, about 5-6 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender-crisp, about 5 minutes.
- Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together until well combined and heated through. To make the wraps, follow assembly instructions below.
For Oven Preparation
- Preheat oven to 375 degrees F.
- In a large bowl, toss together the chicken slices, sliced onion, sliced bell peppers, olive oil, and fajita seasoning (salt, pepper, chili powder, cumin, and paprika) until everything is evenly coated.
- Spread the chicken and vegetable mixture evenly onto a large baking sheet lined with parchment paper or aluminum foil.
- Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking. To make the wraps, follow assembly instructions below.
To Assemble
- Warm the flour tortillas in a dry skillet or microwave according to package instructions.
- To assemble the wraps, place a spoonful of the chicken and vegetable mixture onto the center of each tortilla. Add any desired toppings, then fold in the sides and roll up tightly.
- Serve the chicken fajita wraps immediately, with additional toppings on the side if desired.
Notes
- Slice the chicken thinly so it cooks quickly and evenly.
- Don’t overcook the vegetables—they’re best with a little bite.
- Warm the tortillas before assembling for easier wrapping.
- Add toppings just before serving for the best texture and flavor.
- Store any leftover chicken and vegetable mixture in an airtight container in the refrigerator for up to 3–4 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through. For best results, store tortillas separately and assemble fresh when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
