These crispy Chicken Fajita Wraps are stuffed with onions, bell peppers, and cheese and topped with a creamy, flavorful sauce before being toasted in a skillet. They’re easy to make and guaranteed to be family-friendly!
I’ve been going through a wraps-for-dinner phase lately. There are so many different ways to stuff a tortilla—or in the case of my husband and me, a low-carb wrap. It just doesn’t get old, and they’re such a low-stress, easy meal.
I rotate between California Club Wraps, Chicken Bacon Ranch Wraps, and these ultra-satisfying Chicken Fajita Wraps.
What sets these tasty wraps apart is that they’re toasted in a skillet until the tortilla gets golden and crisp. It adds a savory touch I really love. They have all the sizzle of classic chicken fajitas, wrapped up and pan-crisped for an easy dinner.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts sliced into strips.
- Vegetables: Thinly sliced bell peppers in assorted colors and a red onion. I love using yellow and red bell pepper which are milder and sweeter in flavor, and always add a little green bell pepper for it’s bolder taste. It’s all good!
- Seasoning: I use my Homemade Fajita Seasoning Mix which contains a blend of dried spices and a touch of brown sugar to help add color and carmelize the chicken a bit. Making your own at home is a great way to control the amount of salt in your recipe. Feel free to sub a store-bought seasoning mix if you’d like.
- Lime: You’ll need a lime, halved and zested.
- Cheese: Shredded Monterey Jack cheese works great here, but feel free to swap in cheddar—or use a mix of both!
- Tortillas: Large (burrito-size) flour tortillas or if you’re watching your carbs, I do these with low carb wraps and they’re great!
- For the sauce: Either 2% or nonfat plain Greek yogurt, sour cream, some fresh lime juice and zest, and a little Fajita seasoning mix.
How to Make Chicken Fajita Wraps
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Marinate the chicken strips briefly in a little oil, lime juice, and fajita seasoning, while you slice the veggies and make the sauce.
- Then, give the chicken a turn in the skillet in some oil until cooked through. Transfer it to a bowl and set it aside.
- Next, sauté the veggies in a little additional oil until tender.
- Finish the filling by combining the chicken with the veggies.
- Assemble the wraps with cheese, the chicken fajita filling, and a drizzle of sauce.
- Fold in the ends of the tortilla and roll it up tightly. You should have enough filling to make 6 substantial wraps.
- Coat a clean skillet with nonstick cooking spray, add as many wraps as you can without the touching, and spray the tops with a little additional nonstick spray.
- Flip and cook the other side until golden brown and crisped.
Pro Tip
Scatter the cheese over the tortilla, all the way to within ½ inch of the edge (not just down the center). This helps seal the wrap as it cooks and makes it more likely to stay closed in the skillet.
Make-Ahead and Storage Tips
Want to get a head start? You can slice the peppers and onions a day or two ahead and store them in an airtight container in the fridge. The chicken can also be marinated in advance—just keep in mind that the marinade contains lime juice, so don’t go overboard. About 2 to 6 hours is ideal for flavor without affecting the texture of the meat.
Leftover wraps can be stored in the fridge for up to 3 days. For best results, reheat them in a skillet to get that crisp tortilla back. If your wraps are really cold, pop them in the microwave for 30 to 45 seconds first to warm the filling, then finish in the skillet to crisp them up without over-browning.
The cooked filling also reheats well on its own if you prefer to assemble fresh wraps later. Just transfer it to an airtight container and refrigerate it for up to 3 days.
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Chicken Fajita Wraps
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 4 tablespoons olive oil, divided
- 1 lime, zested and sliced in half, divided
- 2 tablespoons Fajita Seasoning, plus 2 teaspoons for the sauce, divided
- 2 large bell peppers (or 3 they are small), assorted colors
- 1 small red onion
- ½ cup plain Greek yogurt, 2% or nonfat
- ¼ cup sour cream, light or regular
- 6 burrito size flour tortillas, or low carb wraps
- 1 ½ to 2 cups shredded Monterey Jack cheese, or as desired
Instructions
Prep the Chicken, Veggies, and Sauce
- Slice the chicken into thin, short strips. Place in a bowl and toss with 3 tablespoons olive oil, juice from half the lime, and 2 tablespoons Fajita Seasoning. Set aside If making ahead, cover and refrigerate for up to 6 hours.
- Slice the bell peppers into thin 2-inch strips. Cut the red onion in half, then slice thinly. Set aside.
- For the sauce, combine the Greek yogurt, sour cream, and 2 teaspoons Fajita Seasoning, juice from the remaining half of the lime, and 1 teaspoon lime zest. Refrigerate until ready to assemble the wraps.
Cook the Chicken Fajita Mixture
- Place a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and spread it out over the bottom of the skillet. Let it cook, undisturbed for about 2 minutes, then continue cooking, stirring occasionally, until browned, about 5 to 6 minutes more, or until cooked through and any juices the chicken has let off have mostly cooked off. Transfer the chicken to a large plate or bowl and set aside.
- Add the remaining 1 tablespoon olive oil to the empty skillet and add the sliced bell peppers and onions. Cook over MEDIUM-HIGH heat, stirring occasionally, for 4 to 5 minutes, or until the veggies are tender. Reduce the heat under the skillet, if needed, to avoid burning. Transfer the veggies to the plate with the chicken and mix to combine. Set the skillet aside to cool.
Assemble the Wraps
- Place a tortilla on a cutting board and scatter about ¼ cup (or more) cheese to within ½-inch of the edge. Add about ⅙ of the chicken fajita mixture down the center and about top it with 2 tablespoons of the sauce. Tuck the sides of the tortilla in and tightly roll it up. Repeat to assemble the remaining wraps.
- Once the skillet is cool enough to handle, quickly wash and dry it.
Brown the Wraps
- Coat the clean skillet generously with nonstick cooking spray, and warm it over MEDIUM heat. Place a couple of the wraps (as many as will fit comfortably without touching) seam side down in the skillet and cook until golden brown. Coat the tops of the wraps with a little nonstick cooking spray and using kitchen tongs, flip and brown all the sides. Transfer to a cutting board and cook the remaining wraps.
- Slice in half and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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