Chicken Fajita Wraps

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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!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 348kcal

Author: Valerie Brunmeier

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

Storage

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.

Nutrition