Description
These Easy Chicken Fajita Wraps are a flavorful and healthy meal option, featuring tender strips of seasoned chicken breast sautéed with colorful bell peppers and red onions. Wrapped in warm flour tortillas and lightly toasted to perfection, these fajitas make a quick, satisfying lunch or dinner that’s perfect for any occasion.
Ingredients
Scale
Protein & Vegetables
- 1 pound chicken breast, sliced into ¼-inch strips
- 1 ½ large bell peppers, sliced into ¼-inch strips
- ½ medium red onion, sliced into ¼-inch strips
Spices & Seasonings
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
Other Ingredients
- 2 tablespoons olive oil
- 1 medium lime, juice only (about 2 tablespoons)
- 4 large flour tortillas (12 inch)
Instructions
- Prep Ingredients: Slice the chicken breast, bell peppers, and red onion into ¼-inch strips. Prepare any additional desired toppings like sour cream, guacamole, or salsa.
- Season Chicken: In a bowl, combine the sliced chicken with oregano, cumin, garlic powder, paprika, cayenne pepper, and salt, tossing thoroughly to coat the meat evenly in the spices.
- Cook Chicken: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add the seasoned chicken strips and cook for 9-10 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Remove the chicken from the skillet and cover to keep warm.
- Sauté Vegetables: In the same skillet, add the sliced bell peppers and red onion. Cover and cook for 7-8 minutes until the vegetables are tender but still slightly crisp. Remove the lid, return the cooked chicken to the skillet, and squeeze the fresh lime juice over the mixture, stirring to combine.
- Assemble Wraps: Evenly divide the chicken and vegetable mixture among the four flour tortillas. Add any desired toppings such as shredded cheese, sour cream, or guacamole.
- Wrap Fajitas: Fold the sides of each tortilla toward the center, then fold one remaining side over the center and roll tightly to form a wrap.
- Toast Wraps: Lightly spray a clean skillet with cooking spray and heat over medium heat. Place each wrap seam-side down in the skillet and cook for 30-60 seconds per side, until the tortilla is browned and slightly crispy, ensuring the wrap stays closed and warm inside.
Notes
- You can substitute chicken breast with chicken thighs for a juicier option.
- Feel free to add toppings such as shredded cheese, sour cream, guacamole, or fresh salsa to customize your fajitas.
- To make this gluten-free, substitute the flour tortillas with gluten-free tortillas or lettuce wraps.
- For a spicier version, increase the cayenne pepper or add sliced jalapeños to the vegetables.
- Leftover fajita filling can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
