Chicken Fajita Wraps
This Chicken Fajita Wraps recipe is absolutely delicious and jam packed with flavorful bites of juicy chicken, perfectly cooked veggies and a creamy Chipotle sauce!
How to Make Chicken Fajita Wraps
This recipe for Chicken Fajita Wraps is seriously delish and is a great lunch or dinner meal idea that can be prepped in advance. Filled with a creamy chipotle sauce, perfectly seasoned chicken, veggies, cheese and fries (optional) that is wrapped in a flour tortilla and toasted to seal, each bite of this wrap will leave you craving more! To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Chicken Breasts
- Green Bell Pepper
- Red Bell Pepper
- Onion (any variety will work)
- Mexican Cheese Blend
- Cilantro
- Preferred Oil (i.e. avocado, olive or vegetable oil)
- Lime
- Tomato Paste
- Burrito Sized Flour Tortillas
- Seasonings (Paprika, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, Black Pepper, Cayenne Pepper)
(See recipe card below for the ingredients measurements.)
Preparation
- Marinade Chicken – in a large mixing bowl, add in the chicken, seasonings, tomato paste, oil and lime juice. Thoroughly mix to combine. Cover the bowl and refrigerate for at least 30 minutes to 1 hour in the fridge.
- Cook the Veggies – heat some oil in a large pan over medium heat. Add in the veggies, season with salt and pepper to taste, and cook while stirring until the veggies are mostly tender but still have some crisp, about 6 to 8 minutes. Transfer cooked veggies to a plate and set aside.
- Cook Chicken– in the same pan used to cook the veggies, heat up some oil over medium heat. Add in the marinaded chicken and cook while stirring occasionally until the chicken is thoroughly cooked, about 8–10 minutes or longer as needed. Set aside to cool.
- Assemble Wraps – in a large pan over low heat, briefly warm up the tortillas on both sides. Transfer to a plate and keep covered with a clean kitchen towel or aluminum foil. Working with one tortilla at a time, place down on a clean work surface and spread 1 to 2 tablespoons of chipotle sauce into the center of the tortilla. Next, add over the sauce a layer of cheese, veggies, chicken and some cilantro. Drizzle over some more sauce and top with a few cooked fries (optional but recommended). Firmly fold the outer sides of the tortilla over the filling to form a wrap. In a lightly oiled pan over medium heat, add the folded wrap and toast on both sides to seal. Repeat with remaining tortillas and fillings for a total of (4) wraps.
- Serve – wraps immediately as is or with fries and a side of Chipotle Crema Sauce.
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Chicken Fajita Wraps
This Chicken Fajita Wraps recipe is absolutely delicious and jam packed with flavorful bites of juicy chicken, perfectly cooked veggies and a creamy Chipotle sauce!
Servings: 4
Ingredients
For the Chicken
- 2 pounds chicken breasts, cut into strips
- 2 tablespoons tomato paste
- 2 tablespoons oil, plus more for cooking
- 2 tablespoons lime or lemon juice
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, adjust to taste, optional
For the Veggies
- 1 medium onion, sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 2 tablespoons oil
- salt and black pepper, to taste
Assembly
- 4 burrito sized flour tortillas
- 2 cups Mexican cheese blend
- chipotle crema sauce (see notes)
- cilantro, finely chopped
- fries, fully cooked, optional
Instructions
- In a large mixing bowl, add in the chicken, tomato paste, oil, lime juice and seasonings (garlic powder, onion powder, paprika, cumin, oregano, salt, black pepper and cayenne pepper). Thoroughly mix to combine. Cover the bowl and refrigerate for at least 30 minutes to 1 hour in the fridge.
- Prepare the veggies. Heat oil in a large pan over medium heat. Add in the veggies, season with salt and pepper to taste, and cook while stirring until the veggies are mostly tender but still have some crisp, about 6 to 8 minutes, or longer as needed. Transfer cooked veggies to a plate and set aside.
- In the same pan used to cook the veggies, heat up some oil (about 2 tablespoons) over medium heat. Add in the marinaded chicken and cook while stirring occasionally until the chicken is thoroughly cooked, about 8–10 minutes or longer as needed. Set aside to cool.
- In a large pan over low heat, briefly warm up the tortillas on both sides. Transfer to a plate and keep covered with a clean kitchen towel or aluminum foil.
- Working with one tortilla at a time, place down on a clean work surface. Spread 1 to 2 tablespoons of the chipotle sauce into the center of the tortilla.
- Next, add over the sauce a layer of cheese, veggies, chicken and some cilantro. Drizzle over some more sauce and top with a few cooked fries (optional but recommended). Firmly fold the outer sides of the tortilla over the filling to form a wrap.
- In a lightly oiled pan over medium heat, add the folded wrap and toast on both sides to seal. Repeat with remaining tortillas and fillings for a total of (4) wraps.
- Serve wraps immediately as is or with fries and a side of chipotle crema sauce. Enjoy!
Notes
I served these chicken fajita wraps with my homemade Chipotle Crema Sauce Recipe
