Description
These Easy Chicken Fajita Wraps combine tender, flavorful chicken breast strips with sautéed bell peppers and red onions, all wrapped in warm flour tortillas. Seasoned with a vibrant blend of oregano, cumin, garlic powder, paprika, cayenne pepper, and lime juice, these fajitas make for a quick, delicious, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Protein and 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
Seasonings and Oils
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
Other
- 1 medium lime, juice only (about 2 tablespoons)
- 4 large flour tortillas (12 inch)
Instructions
- Prep Filling: Slice the chicken breast, bell peppers, and red onion into ¼-inch strips. Prepare any desired toppings such as sour cream, shredded cheese, or guacamole to have them ready.
- Season Chicken: In a bowl, thoroughly combine the chicken strips with oregano, cumin, garlic powder, paprika, cayenne pepper, and salt, ensuring the chicken is well-coated with the spices.
- Cook Chicken: Heat the olive oil in a 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 9-10 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through. Remove the chicken from the skillet and cover to keep warm.
- Cook Vegetables: In the same skillet, add the sliced bell peppers and red onion. Cover and cook for 7-8 minutes, stirring occasionally until the vegetables are tender but still slightly crisp. Remove the lid, return the cooked chicken to the skillet with the vegetables, and squeeze the lime juice over the mixture. Stir to combine and heat through.
- Assemble Wraps: Evenly distribute the chicken and vegetable mixture among the four flour tortillas. Add your choice of toppings such as sour cream, shredded cheese, or salsa if desired.
- Fold Wraps: Fold the sides of each tortilla towards the center, then fold one remaining side over the center and roll tightly to form a wrap.
- Optional Browning: For a crispier finish, spray a clean skillet with cooking spray and heat over medium heat. Place each wrapped fajita seam-side down onto the skillet and cook for 30-60 seconds per side until nicely browned and warm all over. Remove and serve immediately.
Notes
- To keep the chicken juicy, avoid overcooking; aim for an internal temperature of 165°F (74°C).
- You can customize toppings with avocado, sour cream, salsa, shredded cheese, or fresh cilantro.
- For gluten-free, substitute the flour tortillas with gluten-free tortillas or lettuce wraps.
- To make it spicier, increase the cayenne pepper or add sliced jalapeños.
- This recipe can easily be doubled for larger groups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
