Chicken Fajita Wrap Recipe
This chicken fajita wrap recipe is perfect for spicing up your lunch or dinner routine. Fajita wraps are easy to make, flavored with homemade fajita seasoning, and perfect for meal prep. Plus, these tortilla wraps are a fantastic way to use up leftover chicken and enjoy your favorite fajita flavors on the go. Serve them with sauce, salsa, or any favorite dip. Learn how to make these flavorful wraps with step-by-step photos and a quick video tutorial.
Servings: 4 wraps
Calories: 612kcal
Equipment
- 1 Heavy bottom pan/skillet
Ingredients
Fajita wrap Ingredients
For Guacamole (optional)
- 2 avocados
- 3 tablespoon red onions finely chopped
- 1 small tomato
- 5 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 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/Monterrey Jack/any mexican cheese blend
- 2-3 teaspoon butter To grill the wraps
Instructions
- Step 1: Make Guacamole (Optional): Cut avocados, remove pits, and scoop out the pulp in 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.
- Step 2: 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. 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 them for a minute then add the sliced chicken and combine. Taste and adjust seasoning. Drizzle with lemon juice and remove from heat.
- Step 3: Assemble the chicken fajita wraps: 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 wraps to become soggy and break apart.
- Step 4: Fold the wrap: Hold both the 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 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 he step by step photos or video.
- Step 5: Grill the wrap for 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. This will melt the cheese and seal up the wrap. Cook on both sides until golden and crisp. Slice it and serve with salsa.
Video
Notes
- Marinate the chicken for at least 30 minutes. This enhances the flavor and makes the chicken tender.
- 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 they 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
Serving: 1g | Calories: 612kcal | Carbohydrates: 46g | Protein: 52g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 1348mg | Potassium: 1631mg | Fiber: 13g | Sugar: 12g | Vitamin A: 3562IU | Vitamin C: 117mg | Calcium: 420mg | Iron: 5mg