Description
This Cheesy Chicken Fajita Wrap delivers bold, comforting flavors in under 30 minutes. Packed with juicy chicken, sautéed peppers, and melty cheese, it’s a reader favorite that’s perfect for cozy lunches, quick dinners, or anytime cravings hit.
Ingredients
- 500g boneless, skinless chicken breast or thighs (cut into strips)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lime
- 4 large flour tortillas
- 1 ½ cups shredded cheddar or Mexican blend cheese
- Sour cream or Greek yogurt (optional)
- Fresh cilantro (optional)
- Salsa or hot sauce (optional)
Instructions
- In a large bowl, toss chicken strips with olive oil, cumin, paprika, garlic powder, chili powder, oregano, salt, pepper, and lime juice. Let marinate while you prep the vegetables.
- Heat a skillet over medium heat. Add a splash of oil and sauté bell peppers and onions for 5–7 minutes until tender with a slight char. Remove and set aside.
- In the same skillet, cook the marinated chicken for 8–10 minutes until fully cooked and caramelized. Set aside.
- Warm tortillas slightly to make them pliable. Spread a layer of shredded cheese on each tortilla.
- Add chicken and pepper mixture on top of the cheese. Add sour cream, salsa, or hot sauce if desired.
- Fold in the sides and roll each tortilla tightly into a wrap.
- Place seam side down in a clean skillet and toast 2–3 minutes per side until golden and melty.
- Slice in half and serve warm with extra salsa or a salad.
Notes
Warm your tortillas before wrapping to avoid cracking. Don’t overfill. Use non-stick or cast iron for the best crispy finish. The chicken filling can also be used in rice bowls or quesadillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired