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Preheat oven to 400°F (200°C). Prepare the roasted garlic: Place the sliced head of garlic on a piece of aluminum foil. Drizzle with 1 teaspoon avocado oil and sprinkle with 1/4 teaspoon salt. Wrap the foil tightly around the garlic head.

In a large bowl, combine the chicken strips with 2 tablespoons avocado oil, 1 tablespoon honey, minced garlic, Greek yogurt, cumin, garlic powder, dried oregano, chili powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside.

On a large baking sheet, spread the sliced red onion and bell peppers. Drizzle with 1 tablespoon avocado oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Toss to coat evenly.

Add the marinated chicken to the baking sheet with the vegetables. Toss everything together to combine. Place the foil-wrapped garlic head on the same baking sheet. Ensure chicken and vegetables are in a single layer for even cooking.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly charred. Flip the chicken and vegetables halfway through cooking.

While the fajitas are roasting, prepare the chipotle cream sauce. Carefully remove the roasted garlic from the foil (it will be soft and caramelized). Squeeze the soft garlic cloves into a small food processor or blender. Add the mayonnaise, chipotle pepper, adobo sauce, and 1 teaspoon honey. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Warm the tortillas according to package directions (microwave, oven, or stovetop).

To assemble the fajitas: Spread a generous amount of chipotle cream sauce on a warm tortilla. Top with a serving of the cooked chicken and vegetable mixture and a sprinkle of fresh cilantro. Fold the tortilla tightly into a wrap.

For an extra touch, briefly grill or pan-fry the assembled fajita wraps for 1-2 minutes per side until lightly browned and toasted. Drizzle with additional chipotle cream sauce before serving.


Preheat oven to 400°F (200°C). Prepare the roasted garlic: Place the sliced head of garlic on a piece of aluminum foil. Drizzle with 1 teaspoon avocado oil and sprinkle with 1/4 teaspoon salt. Wrap the foil tightly around the garlic head.

In a large bowl, combine the chicken strips with 2 tablespoons avocado oil, 1 tablespoon honey, minced garlic, Greek yogurt, cumin, garlic powder, dried oregano, chili powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside.

On a large baking sheet, spread the sliced red onion and bell peppers. Drizzle with 1 tablespoon avocado oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Toss to coat evenly.

Add the marinated chicken to the baking sheet with the vegetables. Toss everything together to combine. Place the foil-wrapped garlic head on the same baking sheet. Ensure chicken and vegetables are in a single layer for even cooking.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly charred. Flip the chicken and vegetables halfway through cooking.

While the fajitas are roasting, prepare the chipotle cream sauce. Carefully remove the roasted garlic from the foil (it will be soft and caramelized). Squeeze the soft garlic cloves into a small food processor or blender. Add the mayonnaise, chipotle pepper, adobo sauce, and 1 teaspoon honey. Blend until smooth and creamy. Taste and adjust seasoning if needed.

Warm the tortillas according to package directions (microwave, oven, or stovetop).

To assemble the fajitas: Spread a generous amount of chipotle cream sauce on a warm tortilla. Top with a serving of the cooked chicken and vegetable mixture and a sprinkle of fresh cilantro. Fold the tortilla tightly into a wrap.

For an extra touch, briefly grill or pan-fry the assembled fajita wraps for 1-2 minutes per side until lightly browned and toasted. Drizzle with additional chipotle cream sauce before serving.
