Quick Chicken Fajita Wraps
Quick Chicken Fajita Wraps
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 bell peppers, any color, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 8 flour tortillas, 8-inch
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped, optional
Instructions
- 1
In a small bowl, combine all the fajita seasoning ingredients: chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
⏱️ 2 min
- 2
In a large bowl, toss the chicken strips with 1 tablespoon of olive oil and half of the prepared fajita seasoning until evenly coated.
⏱️ 3 min
- 3
In a separate bowl, toss the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil and the rest of the fajita seasoning. Ensure all vegetables are well coated.
⏱️ 3 min
- 4
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min
- 5
Add the seasoned bell peppers and onion to the same skillet. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Adjust heat if necessary to prevent burning.
⏱️ 8 min
- 6
Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through for 1 to 2 minutes, ensuring everything is piping hot.
⏱️ 2 min
- 7
While the chicken and vegetables are cooking, warm the flour tortillas according to package directions. This can be done in a microwave, oven, or a dry skillet for about 30 seconds per side.
⏱️ 3 min
- 8
Serve the hot chicken and vegetable mixture immediately with the warm tortillas, lime wedges, sour cream, salsa, shredded cheddar cheese, and fresh cilantro (if using). Let everyone build their own fajita wraps.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Fajita Wraps
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 bell peppers, any color, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 8 flour tortillas, 8-inch
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped, optional
Instructions
- 1
In a small bowl, combine all the fajita seasoning ingredients: chili powder, cumin, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
⏱️ 2 min - 2
In a large bowl, toss the chicken strips with 1 tablespoon of olive oil and half of the prepared fajita seasoning until evenly coated.
⏱️ 3 min - 3
In a separate bowl, toss the sliced bell peppers and onion with the remaining 1 tablespoon of olive oil and the rest of the fajita seasoning. Ensure all vegetables are well coated.
⏱️ 3 min - 4
Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add the seasoned chicken. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the cooked chicken from the pan and set it aside.
⏱️ 7 min - 5
Add the seasoned bell peppers and onion to the same skillet. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. Adjust heat if necessary to prevent burning.
⏱️ 8 min - 6
Return the cooked chicken to the skillet with the vegetables. Stir to combine and heat through for 1 to 2 minutes, ensuring everything is piping hot.
⏱️ 2 min - 7
While the chicken and vegetables are cooking, warm the flour tortillas according to package directions. This can be done in a microwave, oven, or a dry skillet for about 30 seconds per side.
⏱️ 3 min - 8
Serve the hot chicken and vegetable mixture immediately with the warm tortillas, lime wedges, sour cream, salsa, shredded cheddar cheese, and fresh cilantro (if using). Let everyone build their own fajita wraps.
⏱️ 2 min