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
Scale
- 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
- 1/2 teaspoon chili powder
- 1 cup feta cheese (or cojita or cheddar)
- 1/2 cup sour cream
- 1/2 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 1/2 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 1/2 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
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: pan fry
- Cuisine: Mexican