Chicken Fajita Wraps
This easy chicken fajita wrap recipe is packed full of fresh flavor. Easy to customize and meal prep ahead it's a delicious lunch or dinner.
Ingredients
For The Wraps
- 2 tablespoons olive oil
- 1 pound chicken breast sliced into ¼ inch strips
- 1 1/2 large bell peppers sliced into ¼ inch strips
- 1/2 medium red onion sliced into ¼ inch strips
- 1 medium lime juice only, about 2 tablespoons
- 4 large flour tortillas 12 inch
For The Seasoning
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
Prep The Filling
- Slice chicken breast, bell pepper and onion into ¼ inch strips. Slice so the meat and vegetables are about the same size, so everything cooks evenly. Some thicker chicken breasts may need to be sliced in half as well as into slices to get strips that are roughly ¼ inch thick. Prep any additional toppings you prefer as needed, see notes.
Season And Cook The Chicken And Vegetables
- Place chicken pieces in a medium sized bowl. Add oregano, cumin, garlic powder, paprika, cayenne pepper and salt and mix well.
- In a 12 inch skillet, warm olive oil over medium-high heat. Add the seasoned chicken piece. Cook chicken for about 9-10 minutes, turning halfway through to cook through (internal temp of 165 degrees Fahrenheit). Remove cooked chicken from the pan to a clean plate and cover.
- Add bell peppers and red onion to the pan and stir. Cover and cook for 7-8 minutes or until tender. Remove the lid and add chicken to the vegetables and stir. Squeeze lime over chicken and veggies.
Make The Wraps
- Divide the chicken and veggies evenly between the four flour tortillas. Add any extra toppings like shredded cheese, sour cream or guacamole as desired.
- Fold sides of the tortilla toward the center. Fold one of the remaining sides over the center and roll, closing the wrap.
- Optional - Spray a clean skillet with cooking spray and place over medium heat. Place the wrap seam side down in the skillet. Cook each side of the wrap until nicely browned about 30 seconds to a minute each side and repeat with each wrap. Serve and enjoy!
Notes
You can easily add extra toppings like guacamole, sour cream, diced tomatoes or cheese as you prefer, making it easier to customize to everyone's individual tastes. Sometimes I'll just serve these extra toppings at the table, and my family adds them to their own plate to enjoy.
You can swap out the oregano, cumin, garlic powder, paprika and cayenne pepper for a tablespoon and a half of your favorite taco seasoning. I recommend still adding 1/2 teaspoon of salt and then adding more to taste as necessary when the chicken and vegetables are finished cooking.
Warming the tortillas between two damp paper towels in the microwave for about 30 seconds to a minute can help make them more flexible and easier to roll.
You can also grill this chicken. Grill over medium high heat for 4-5 minutes on each side or until the chicken reaches 165 degrees when measured with a meat thermometer. Let the chicken rest for at least five minutes, then slice into pieces. You can marinade the chicken before grilling by adding the chicken, seasoning, lime juice and 3/4 cup of olive oil instead of the two tablespoons to a zip top bag and letting it marinate for at least two hours. This will give you a more flavorful grilled chicken.
Nutrition is an estimate and includes only listed ingredients. Any extra toppings are not included in nutrition calculations.
Nutrition
Calories: 317kcal | Carbohydrates: 23g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 939mg | Potassium: 658mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2063IU | Vitamin C: 87mg | Calcium: 84mg | Iron: 3mg
Found on: onmykidsplate.com/chicken-fajita-wraps/