Description
These Easy Chicken Fajita Wraps are a flavorful and quick meal perfect for busy weeknights. Tender chicken breast strips are seasoned with a blend of spices and sautéed with bell peppers and red onions, then wrapped in warm flour tortillas. Finished with a squeeze of fresh lime juice and optional browning in a skillet, these fajitas offer a delicious Mexican-inspired lunch or dinner that’s both satisfying and simple to prepare.
Ingredients
Scale
Chicken and Vegetables
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced into ¼-inch strips
- 1½ large bell peppers, sliced into ¼-inch strips
- ½ medium red onion, sliced into ¼-inch strips
- 1 medium lime, juice only (about 2 tablespoons)
Spices
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
Wraps
- 4 large flour tortillas (12 inch)
Instructions
- Prep Filling: Slice the chicken breast, bell peppers, and red onion into ¼-inch strips. Prepare any additional desired toppings for the wraps.
- Season Chicken: In a bowl, combine the sliced chicken with oregano, cumin, garlic powder, paprika, cayenne pepper, and salt. Toss well to coat the chicken evenly 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 is cooked through and reaches an internal temperature of 165°F (74°C). 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 until they are tender but still slightly crisp. Remove the lid, return the chicken to the skillet, and squeeze the fresh lime juice over the top. Stir to combine and heat through.
- Assemble Wraps: Evenly divide the chicken and vegetable mixture among the flour tortillas. Add any additional toppings of your choice.
- Fold Wraps: Fold the sides of each tortilla toward the center, then fold one remaining side over the center and roll tightly to enclose the filling.
- Optional Browning: Spray a clean skillet with cooking spray and heat over medium heat. Place the wraps seam-side down in the skillet and cook until browned, about 30-60 seconds per side. This step adds a crispy texture and helps seal the wrap.
Notes
- You can substitute chicken breast with chicken thighs for a juicier option.
- For a gluten-free version, use gluten-free tortillas instead of flour tortillas.
- Serve with sour cream, guacamole, or salsa for extra flavor.
- Leftover fajita filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the cayenne pepper amount to control the spice level.
