Chicken Fajita Wraps Recipe
These Chicken Fajita Wraps are quick, flavorful, and easy to make with seasoned chicken, peppers, and onions wrapped in warm tortillas.
Servings: 4 servings
Calories: 316kcal
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
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.
- 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
Calories: 316kcal | Carbohydrates: 22g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 955mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1625IU | Vitamin C: 66mg | Calcium: 73mg | Iron: 2mg
