This chicken fajita wrap recipe is an easy and flavorful lunch or dinner made with juicy chicken, homemade fajita seasoning, and fresh vegetables wrapped in a soft tortilla. It comes together quickly and is perfect for meal prep or a quick meal on busy days.
These fajita chicken wraps are also a great way to use leftover cooked chicken. Add your favorite sauce, salsa, or dip, roll them up, and enjoy a delicious chicken fajita wrap at home. Here's how to make it with step-by-step photos and a quick video.
I love wholesome and quick lunches and dinners, so I often make vegetarian burrito bowls or tortilla wraps like these Mediterranean chicken wraps. But fajitas have always been a favorite in my home.
The crispy charred meats, colorful bell peppers, and spicy Mexican flavors are unbeatable. Inspired by this easy skillet chicken fajitas, I made this easy chicken fajita wrap recipe that my kids love.
No more messy spills like you often get with sandwiches. These chicken fajita wraps are quick and easy to make, ready in 30 minutes. They're great for make-ahead lunches, easy to customize, perfect for busy weeknights, and make a fantastic grab-and-go meal.
Love fajita-inspired dishes? Try my chicken fajita rice skillet, chicken fajita sandwich, and chicken fajita rice bowl next.
About This Fajita Wrap Recipe
My fajita chicken wrap recipe is simple and packed with so much flavor. This chicken wrap includes chicken fajitas, guacamole, Greek yogurt, cheese, and lettuce. I make my chicken fajita wrap from scratch.
To make this fajita wrap with chicken, just prepare your favorite fillings, layer them on a tortilla, and fold them up. Grill the wrap for a crispy exterior, or enjoy it cold for a quick, satisfying meal.
In this recipe post, I am sharing meal prep tips, how to fold the wraps, and answering some common questions that will take your fajita wraps to the next level. Love Mexican chicken recipes. Try my Mexican chicken and rice and Grilled chicken burrito bowl next.
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Ingredients Notes
The ingredients to make this chicken fajita wrap are simple. The homemade fajita seasoning adds delicious flavor to these fajita wraps and can be used for making other fajita recipes. Here's what you will need to make these fajita wraps.
- Tortillas: I used whole wheat tortillas (large-size) to wrap the chicken fajita filling. Substitute with spinach, corn tortillas, or even lettuce leaves for a low-carb option.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
Fajita Wrap Fillings
- Chicken: Boneless, skinless chicken breasts or thighs work well for this fajita wrap recipe, and you can also use leftover chicken. Sometimes I add my leftover garlic butter chicken bites or baked tandoori chicken in my wraps.
- Bell Peppers and Onions: They are essential ingredients for making chicken fajitas. They add sweetness and a crunch. Use any color of bell pepper you have.
- Homemade Fajita Seasoning: I always prefer to use homemade fajita seasoning (recipe in the card), but store-bought seasoning works well too. You can use the same seasoning to make a chicken fajita rice bowl.
- Fresh Lemon or Lime Juice: Adds a fresh tang to the chicken fajita marinade.
- Sour Cream or Greek Yogurt: Adds creaminess; I prefer Greek yogurt in my wraps.
- Cheese: Opt for Cheddar, Monterey Jack, or a Mexican cheese blend.
- Guacamole: Make guacamole in 10 minutes for added flavor, or use sliced avocado if short on time. The guacamole recipe is shared in the post.
- Lettuce: Go for romaine or iceberg lettuce for crispness.
How to Make Chicken Fajita Wrap
Step 1: Make Guacamole (Optional)
1) Cut avocados, remove pits, and scoop out the pulp into a mixing bowl. Then mash with a fork.
2) Add onions, tomatoes, garlic, salt, and lemon juice. Taste and adjust seasoning. You can add 1 jalapeño pepper, but I skipped it as I was making it for kids. Now combine and store it covered in the refrigerator until use.
Step 2: Make Chicken Fajitas
3) Prepare fajita seasoning or use store-bought. To make the seasoning, combine all the seasoning ingredients mentioned in the recipe card. Homemade fajita seasoning is ready.
4) Marinate the chicken breasts with fajita seasoning, lemon juice, and olive oil. If you have time, cover and refrigerate for 30 minutes. Otherwise, you can cook it immediately.
5) Cook for 3-4 minutes on each side or until cooked. Remove and set aside on a plate. Let it cool down completely, then slice it. If you have leftover chicken, warm it and then slice/shred it.
6) Cook bell peppers and onions in the same pan for 2-3 minutes, add seasoning, cook them for a minute, then add the sliced chicken, and combine. Taste and adjust seasoning. Drizzle with lemon juice and remove from heat.
If you'd like a more detailed step-by-step guide, including variations and seasoning tips, check out my full skillet chicken fajitas recipe here.
Step 3: Assemble the chicken fajita wraps
7) Warm the tortillas before you start if they are hard or stiff. Place tortillas on a flat surface or a chopping board, add lettuce leaves, chicken fajitas, guacamole, Greek yogurt, and cheese.
Tip: If you've rinsed the lettuce leaves, make sure they are thoroughly dried before using them to make wraps. Any residual moisture can cause the fajita wraps to become soggy and break apart.
Step 4: How to wrap chicken fajitas
8) Hold both sides of the tortillas up, and then fold them inside over the chicken fajita filling.
9) Bring up the bottom flap, then continue to roll. Make sure all the chicken fajita filling stays in the middle (not on the sides) while you fold the wrap. Keep tucking the fajita filling in as you roll. Push the sides in with your fingers and fold the fajita wrap tightly. For a visual guide, you can check out the step-by-step photos or video.
Step 5: Grill the fajita wrap for a crispy exterior
10) Heat 1-2 teaspoon of butter over low heat in a pan/skillet. Lay the fajita wrap seam-side down in the heated pan. This will melt the cheese and seal up the wrap. Cook on both sides until the fajita wraps are golden and crisp. Slice the chicken fajita wrap and serve with salsa.
Tips to make the Best Fajita Wrap
- Cook veggies on high heat. Sauté bell peppers and onions over high heat just until they are slightly charred but still crisp. This gives the fajita wrap a nice, smoky flavor without making the veggies soggy.
- Warm the tortillas to make them more pliable or flexible. It helps to prevent cracks in your tortillas when you fold them.
- Do not overstuff the chicken tortilla wrap, as it will cause the wrap to burst open. Add all the fajita wrap fillings in the center of your tortillas and leave space on the sides to fold them easily.
- If you've rinsed the lettuce leaves, make sure they are thoroughly dried before using them to make the fajita wraps. Any residual moisture can cause the wraps to become soggy and break apart.
Meal Prep Tips
- Cook chicken and set it aside. Then cook fajita vegetables and keep them on a separate plate. Let them cool down, slice the chicken, and store the chicken and fajita veggies in separate airtight containers. Store them in the refrigerator for up to 3 days.
- Always label your container with the date of packing. Do not freeze, as the bell peppers will become soggy.
- I like to prep my guacamole fresh. It won't take more than 15 minutes to make.
- You can reheat chicken and fajita veggies in the microwave or in a pan on the stovetop.
Recipe FAQs
To avoid a soggy wrap, layer the ingredients thoughtfully. Place drier items like lettuce or cheese first, and keep moisture-rich fillings like guacamole and salsa in the center.
You can add black beans, corn salsa, pico de gallo, or even sliced or pickled jalapeños if you like extra heat. You can customize these wraps with your favorite toppings to make them your own.
Freezing isn't recommended since the bell peppers can become soggy once thawed. For the best texture, prepare the fillings fresh or refrigerate them for short-term storage.
Yes, these wraps are great for meal prep. Cook the chicken and fajita vegetables ahead of time, store them in separate airtight containers in the fridge, and assemble them when you're ready to eat. Detailed instructions are given in the post.
For a low-carb version, use large lettuce leaves as a wrap instead of tortillas. Romaine and iceberg lettuce both work well and provide a satisfying crunch.
Recipe Card
Chicken Fajita Wrap Recipe
Video
Equipment
- 1 Heavy bottom pan/skillet
Ingredients
Fajita wrap Ingredients
For Guacamole
- 2 avocados
- 3 tablespoon red onions finely chopped
- 1 small tomato
- 2 cloves garlic minced
- salt to taste I added ½ tsp
- 2 teaspoon lemon juice
- 1 jalapeno pepper, diced (skip if you are making for kids)
For Fajita Seasoning
- 1 teaspoon red chili powder/paprika
- ½ teaspoon spicy chili powder/ cayenne pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon oregano
For Chicken Marinade
- 2 chicken breasts Slice it into half or pound it.
- 2 teaspoon fajita seasoning
- 2 teaspoon lemon or lime juice
- 2 teaspoon olive oil
For Chicken Fajita Vegetables
- 1 onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 teaspoon fajita seasoning
For the Chicken Fajita Wrap
- 4 Tortillas Large size
- Lettuce leaves
- Greek Yogurt/Sour Cream
- Cheddar cheese/Monterey Jack/any Mexican cheese blend
- 2-3 teaspoon butter To grill the wraps
Instructions
- Make Guacamole: Cut avocados, remove pits, and scoop out the pulp into a mixing bowl. Mash with a fork. Add onions, tomatoes, garlic, salt, and lemon juice. Taste and adjust seasoning. You can add 1 jalapeno pepper, but I skipped it as I was making it for kids. Now combine and store it covered in the refrigerator until use.
- Make Chicken fajitas: Prepare fajita seasoning or use store-bought. To make the seasoning, combine all the seasoning ingredients. Homemade fajita seasoning is ready.
- Marinate the chicken breasts with fajita seasoning, lemon juice, and olive oil. If you have time, cover and refrigerate for 30 minutes. Otherwise, you can cook it immediately. Cook for 3-4 minutes on each side, or until cooked. Remove and set aside. Let it cool down completely, then slice it. If you have leftover chicken, warm it and then slice/shred it.
- Cook bell peppers and onions in the same pan for 2-3 minutes. Add seasoning, cook for a minute, then add the sliced chicken and combine. Taste and adjust seasoning. Drizzle with lemon juice and remove from heat.
- Assemble the chicken fajita wraps: Warm the tortillas before you start if they are hard or stiff. Place the tortillas on a flat surface or a chopping board, and add lettuce leaves, chicken fajitas, guacamole, Greek yogurt, and cheese.
- Tip: If you've rinsed the lettuce leaves, make sure they are thoroughly dried before using them to make wraps. Any residual moisture can cause the wraps to become soggy and break apart.
- Fold the fajita wrap. Hold both sides of the tortillas up and fold them inside over the filling. Bring up the bottom flap, then continue to roll. Make sure all the chicken fajita filling stays in the middle (not on the sides) when you fold. Keep tucking the filling in as you roll. Push the sides in with your fingers and fold tightly. For a visual guide, you can check out the step-by-step photos or video.
- Grill the wrap for a crispy exterior. Heat 1-2 teaspoon of butter over low heat in a pan/skillet. Lay the wrap seam-side down in the heated pan. Cooking it seam-side down helps seal the wrap and melt the cheese. Cook on both sides until golden and crisp. Slice it and serve with salsa.
Notes
- Cook veggies on high heat. Sauté bell peppers and onions over high heat just until they are slightly charred but still crisp. This gives the wrap a nice, smoky flavor without making the veggies soggy.
- Warm the tortillas to make them more pliable/flexible. It helps to prevent cracks on your tortillas when you fold them.
- Do not overstuff the wrap, as it will cause it to burst open. Add all the fillings in the center of your tortillas and leave space on the sides so that you can fold them easily.
- If you've rinsed the lettuce leaves, make sure they are thoroughly dried before using them to make wraps. Any residual moisture can cause the wraps to become soggy and break apart.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
Seriously, you have to try these wraps. They came out so delicious, and I even made my seasoning that I shared in the post. The best part is that they're both flavorful and healthy. This is one of those recipes you'll want to keep forever. Give it a try, you won't regret it.