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. Just like my Thai Shrimp Tacos, these are 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
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! Salty, creamy and fresh!
Variations and Substitutions:
If you are looking for a vegetarian version, try substituting the chicken breast with tofu.
Not big on feta cheese? Use Cheddar or Monterey Jack or just leave the cheese out.
Want more spice? Remove the seeds and stems of one fresh jalapeño and dice fine. Add it into the peppers and onions and sauté.
Trying to add more veggies to your diet? Add in some mushrooms with the peppers and onions.
How to Make Chicken Fajita Wraps:
Here are the Step by Step Instructions for these fajita wraps.
Step 1: Marinate the Chicken
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.
Step 2: Pan Fry the Peppers and Onions
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.
Step 3: Cook the Chicken
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!
Step 4: Cut the Chicken into Strips
Allow the chicken to cool for a few minutes. Then, cut into strips.
Step 5- Assemble the wraps
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.
Step 6: Roll into a fajita shape by tucking in both ends, then rolling it up. You can serve it just like this, which is delish or make it next level by pan frying it (see optional step below).
Step 7: (Optional) Fry the Fajita Wrap
Heat 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 the perfect grill marks.
Now, slice in half and enjoy! Everyone will love these.
- For an extra flavor boost, allow the chicken to marinate for an hour before cooking.
- A Stainless Steel Skillet is the best option for sautéing the peppers, onions and chicken in this recipe. This type of pan delivers equal heat throughout and always makes the best sear. I love it for pan frying vegetables, meats and fish.
- Make sure to microwave or warm the tortillas prior to assembling. If not, the shells will tear.
- The sautéed chicken should reach an internal temperature of 165 degrees before pulling off the pan.
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.
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!
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If you tried this Chicken Fajita Wrap Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print