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Chicken Fajita Wraps

chicken fajita wrap with avocado crema

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Satisfy picky eaters with these quick and easy 30-minute chicken fajita wraps. Packed with protein from juicy chicken and crunchy veggies like bell peppers and onions, this customizable recipe is perfect for a fast weeknight dinner. Load up these family-friendly wraps with all your favorite Tex-Mex toppings and flavors for an easy yet filling meal everyone will love.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts sliced into thin strips
  • 2 bell peppers, sliced
  • 2 medium onions, sliced
  • 5 cloves garlic, minced
  • 23 tablespoons fajita or taco seasoning
  • black pepper, freshly ground
  • 1 cup shredded cheese, cheddar or Monterrey jack
  • flour tortillas, burrito-sized preferably, but the regular size is fine
  • Sour cream, salsa, hot sauce, and guacamole or avocado crema serving (optional)

Instructions

1. Season chicken breast slices with a tablespoon of fajita seasoning, olive oil, salt and pepper.

2. In a large skillet over medium-high heat, heat a tablespoon of oil. Add the chicken and cook for 3 minutes until browned and crispy on the bottom. Turn over and cook another 2-3 minutes until cooked through. Transfer to a plate and set aside.

3. Add the remaining tablespoon of oil and then add the bell pepper, onion, and sauté for 5-7 minutes, until softened. 

4. Add garlic and cook an additional minute, but be careful not to burn the garlic.

5. Stir in the remaining fajita seasoning mix along with 1/4 cup of water and black beans. Simmer for 4-5 minutes.

6. Stir everything well and add the chicken back with any accumulated juices. Cook for 2 minutes and then remove from heat.

7. Warm the tortillas in the microwave for 20 seconds.

8. To assemble the fajita wraps, place some shredded cheese and chicken/veggie mixture in an even layer in the middle of the tortilla. Top with chopped cilantro.

Notes

You can certainly omit the beans but we love them in our house. 

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