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These Easy Chicken Fajita Wraps are so delicious and super simple to make! They are filled with Mexican flavor and make an excellent dinner or lunch. It's a great weeknight meal to add to your meal planning menu!
Look at those grill marks! This wrap was so much fun to make and even better to eat! It's loaded with marinated chicken with Mexican spices, and pan fried peppers and onions. Don't miss out on this one!
Why You'll Love This Recipe:
- It's really simple to make and you can cook it all in one skillet
- This recipe is so yummy and flavorful
- Getting burned out on taco night? Substitute these wraps and spice things up a bit!
- The wraps are healthy and loaded with chicken and veggies
Looking for recipe ideas to go with these chicken fajitas? Try these:
Frequently Asked Questions About The Recipe:
Absolutely not! Just a note, I use hardly any oil, so it isn't deep fried. It's really just pan fried to achieve those beautiful grill marks.
Flour tortillas are my favorite for fajitas for their soft, fluffy texture. It's almost impossible to wrap up a corn tortilla and have it hold all of these ingredients. Corn tortillas are great for tacos, but flour are made for fajitas!
Absolutely! They are filled with lean protein, which will keep you full longer. If you are watching carbs, just leave out the tortilla. This filling tastes great by itself, or over a bed of lettuce.
Ingredients:
Chicken breast- Lean protein and the main character of these chicken fajitas. It's marinated in spices, olive oil, and lime for the perfect Mexican flavors.
Bell Peppers & Onions- Sautéed & provide a little sweetness and subtle crunch to the fajitas. So good!
Flour Tortillas- For fajitas, bring in the flour tortillas. They wrap up around the filling easily and they are fluffy and delish!
Feta, Sour Cream and Cilantro- The best toppings to add into the filling of the fajitas! Feel free to mix these up. If you're not crazy about feta, go with a cotija or even cheddar cheese.
How to Make Chicken Fajita Wraps:
Slice the chicken breasts in half lengthwise, so two chicken breasts turn into four skinny chicken breasts. Add them into a gallon sized bag, or large bowl or dish.
Pour in the lime juice, olive oil, cumin, chili powder, and ½ teaspoon of salt. Flip the chicken breast into the marinade with tongs to make sure the marinade covers all of the surface area. Set aside.
Into a large skillet over medium heat, add in one tablespoon of olive oil. Once the oil is heated, add in onions and peppers and sprinkle with ½ teaspoon salt. Cook for 7 to 8 minutes until nice and browned. Transfer to a large bowl.
Now, add 1 tablespoon of olive oil into the empty skillet over medium heat. Add in the chicken breast. Cook for about 4 minutes on each side until internal temperature is 165 degrees. I check mine with an instant read thermometer. I was overcooking chicken until I got one. It's life changing!
Allow the chicken to cool for a few minutes. Then, cut into strips.
Time to assemble the fajitas. Microwave the tortillas for 10 seconds before this step to make them very pliable.
Spread a spoonful of sour cream on the center inside of the tortilla shell. Next, top the tortilla shell with chicken, peppers and onions, feta, and cilantro.
Next, roll it up into a burrito shape.
You can serve it just like this or make it next level by heating a grill pan to medium high heat. Add in a few teaspoons of vegetable oil. Let it get really hot and make sure the vegetable oil has spread out in the pan. Place the fajita wrap seam side down for 20 to 30 seconds. Flip and cook for another 20 to 30 seconds. This should give you those ideal grill marks.
Now, slice in half and enjoy! Everyone will love these.
Easy Chicken Fajita Wraps
- Total Time: 35 minutes
- Yield: 6-8 wraps 1x
Description
These easy chicken fajita wraps make an excellent dinner or lunch. They are delicious and a great weeknight meal to add to your meal planning menu!
Ingredients
- 2 chicken breasts (approximately 1 lb package)
- 8 fajita sized flour tortillas
- 2 bell peppers, stem and seeds removed and cut into slices
- 1 large onion, cut into slices
- Juice from 1 lime
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 cup feta cheese (or cojita or cheddar)
- ½ cup sour cream
- ½ cup cilantro, minced
Instructions
Slice the chicken breast in half lengthwise, so two chicken breasts turn into four skinny chicken breasts. Add them into a gallon sized bag, or large bowl or dish.
Pour in the lime juice, olive oil, cumin, chili powder, and ½ teaspoon of salt. Flip the chicken breast into the marinade with tongs to make sure the marinade covers all of the surface area. Set aside.
Into a large skillet over medium heat, add in one tablespoon of olive oil. Once the oil is heated, add in onions and peppers and sprinkle with ½ teaspoon salt. Cook for 7 to 8 minutes until nice and browned. Transfer to a large bowl.
Add 1 tablespoon of olive oil into the empty skillet over medium heat. Add in the chicken breast. Cook for about 4 minutes on each side until internal temperature is 165 degrees.
Allow the chicken to cool for a few minutes. Then, cut into strips.
Time to assemble the fajitas. Microwave the tortillas for 10 seconds before this step to make them very pliable.
Spread a spoonful of sour cream on the center inside of the tortilla shell. Next, top the tortilla shell with chicken, peppers and onions, feta, and cilantro.
Roll it up into a burrito shape.
You can serve it just like this or make it next level by heating a grill pan to medium high heat. Add in a few teaspoons of vegetable oil. Let it get really hot and make sure the vegetable oil has spread out in the pan. Place the fajita wrap seam side down for 20 to 30 seconds. Flip and cook for another 20 to 30 seconds. This should give you those ideal grill marks.
Now, slice in half and enjoy!
Notes
Everyone will love these.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: pan fry
- Cuisine: Mexican
Keywords: chicken fajita wraps, chicken fajita, chicken wraps, easy dinner ideas, wrap recipes, lunch recipes
How To Store Leftovers & Reheat:
It's best to store the chicken with the peppers and onions in a sealed container. Store the feta, sour cream and cilantro separately. When reheating the chicken/peppers and onions, use a skillet or the microwave to warm up the filling. I prefer the skillet because I don't like the texture of chicken after the microwave.
Wrap it up in a flour tortilla and serve! These are a great recipe for leftovers. You can even serve the filling over rice or lettuce. Lots of options here!
Holly
Delicious! Made them for dinner and wow, so good!
★★★★★