This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Perfect for lunch or a light dinner, these chicken fajita wraps are fresh, full of flavor, healthy, and easy to make!
I love all kinds of tortilla wraps. They’re my go-to for lunch meal prep because a) they’re easy to make, b) they’re so filling and well-balanced, and c) you can experiment with so many ingredients!
These chicken fajita quesadillas have been one of my all-time favorite super quick weeknight meals for years. Well one day I happened to find myself with some leftover filling, and that’s when these chicken fajita wraps were born!
I now find myself making those quesadillas even more often, just to have these wraps ready for the next day’s lunch.
Why You’ll Love these Chicken Fajita Wraps
- So Easy to Make: Simple ingredients, tossed in a flavorful fajita marinade, quickly cooked, and rolled up in a flour tortilla with a few fresh toppings. Super easy, and you can make 6 at a time, so you’ll have lunch for you and a buddy for most of the week! I do recommend skipping the avocado or replacing with refried beans if you’re going to do this though, since it will brown.
- They’re Super Quick: Got no time? No problem! These chicken fajita wraps come together fast, making them perfect for those crazy busy days when you just want something tasty without a lot of fuss.
- Mix It Up Your Way: Add in whatever you like – some sour cream, avocado, and a bit of cheese is a must for me. But you can add black beans, refried beans, maybe some tortilla chips for the crunch. Or hey, a splash of hot sauce for a kick. It’s all good.
- Actually Good for You: Not only do they taste awesome, but these chicken fajita wraps are also pretty healthy. You’ve got your protein from the chicken and lots of good stuff from the veggies. It’s a win-win!
- Great for Meal Prep: If you’re into planning your meals ahead, these wraps are perfect. The only caveat being that the avocado will brown over time, so I would consider skipping it if you’re meal prepping these wraps. Refried beans would be a good swap to replace the creaminess of avocado.
For the marinade
Chili powder, kosher salt, ground cumin, onion powder, and garlic powder make a basic and tasty homemade fajita seasoning.
If measuring out each spice sounds like a chore, just grab a packet of fajita seasoning from the store. I like to make my own since I can adjust the spices to taste, and homemade seasoning just tastes fresher to me, but store bought seasonings are a great shortcut. You’ll need about 1 tablespoon of store bought fajita seasoning.
Cornstarch in a marinade may sound a bit strange, but this is a trick I borrowed from Chinese cooking called “velveting” that helps the chicken retain it’s moisture and keeps it tender. It also helps to thicken the marinade slightly, allowing it to better coat and adhere to the chicken fajitas.
Fresh Lime Juice
Adds a zesty, citrusy brightness to the chicken fajitas marinade. Freshly squeezed lime juice is preferable for the best flavor.
You can use any type of cooking oil (vegetable, canola, avocado, peanut oil). I like to use olive oil for the health benefits.
Chicken broth helps thin out the marinade a little and adds more flavor. You can use low-sodium broth to control the saltiness. If you don’t have chicken broth, you can just add water.
For the Filling
We’re using boneless and skinless chicken breast for these chicken fajita wraps. It’s healthier and soaks up the marinade nicely. But you can also use chicken thighs if you prefer them.
These add color, sweetness, and a crunch to your chicken fajitas. You can mix and match colors based on availability and preference. I like to use both green bell pepper and red peppers, but feel free to use what you have on hand.
Onion is a classic in fajitas. It brings sweetness and a slight sharpness, complementing the peppers and chicken.
For the Chicken Fajita Wraps
Soft and pliable, tortillas are the perfect vehicle for the chicken fajita filling. Flour tortillas are larger, less prone to breaking, and generally work better for wraps. I often used whole wheat tortillas when making wraps. Look for tortillas that are “burrito size”, which are 10 inches or more in diameter for ease of rolling. Use gluten-free tortillas if you have a gluten intolerance.
Sour Cream or Mexican Crema
Adds a creamy, cooling element to balance the spices. Mexican crema is slightly tangier and thinner than sour cream. Full fat or low fat sour cream both work well.
For a lower fat option, tangy Greek yogurt also works!
Monterey Jack Cheese
This is my favorite to use in tacos and most of my Mexican-inspired dishes. Melts beautifully and adds a mild, buttery flavor. Cheddar cheese or a Mexican cheese blend also work great.
Fresh avocado offers a creamy texture and a rich, subtle flavor. It’s also packed with healthy fats.
Note that avocado does brown over time which affects its texture and flavor, even if it’s not dangerous. If you’re making these wraps ahead of time, I would consider skipping the avocado, or swapping in some refried beans for an extra creamy touch.
Romaine or Iceberg Lettuce
For the fresh, crispy texture. No wrap is complete without some lettuce! You can also use butter lettuce or iceberg if you have that on hand.
I prefer to keep wet ingredients to a minimum in my wraps, to avoid any sogginess. So while I love salsa with chicken fajita wraps, I like to serve it on the side as a zesty, flavorful condiment for dipping the wraps. Choose your preferred level of spiciness.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- In a large bowl or container (I like to use a glass container with a lid) combine the marinade ingredients together with a whisk.
- Slice chicken, peppers and onions into thin strips.
- Toss in your chicken strips, bell peppers, and onions in the marinade, giving everything a good stir so they’re all nicely coated. Cover and let this sit in the fridge for about 20 minutes to soak up all those flavors.
Note: If you’re planning to marinate for longer than 30 minutes, it’s a good idea to keep the chicken and veggies separate. This helps avoid any cross-contamination or risk of food borne illness
- Heat up a tablespoon of olive oil in a large skillet – cast iron or non-stick works best – over a medium-high heat. Pour in your marinated mix and keep stirring. You want to cook until the chicken strips are cooked through and no longer pink, and the bell peppers and onions are soft but not mushy, which should take around 5 to 7 minutes.
Let the filling cool before making the wraps if you’re meal prepping.
- Now assemble the chicken fajita wraps. Place tortillas on a flat surface and spread about two tablespoons of sour cream on the lower half, leaving a 1-inch border around the sides of the tortilla.
- Scoop about half a cup of your cooked chicken and veggie mix onto the sour cream. Sprinkle with cheese, a couple of avocado slices and shredded lettuce on top.
- To wrap it up, fold the tortilla sides inward and roll from the bottom up, nice and tight, keeping all the chicken fajita filling inside. Cut it in half or serve whole, with some salsa on the side for dipping. If they’re are a little stiff, warm tortillas in the microwave for a few seconds before using.
These easy chicken fajita wraps are sure to be a hit with your family. The prep time is minimal and it is a great recipe for both a filling lunch or when you don’t have much time to whip up something for dinner time.
First, let the chicken fajitas and veggies cool down to room temperature. You don’t want to trap any steam because it can make everything soggy. Transfer them into an airtight container.
If you have any leftover tortillas, cheese, or other components, keep them separate so everything stays fresh. Pop the containers in the fridge. These should be good for about 3 to 4 days.
To reheat the chicken fajita filling, a couple of minutes in the microwave or on a large skillet should do the trick. Just make sure to stir halfway through for even heating.
If you’ve already made your chicken fajita wraps, wrap each one individually in aluminum foil or plastic wrap. This helps them hold their shape and keeps the ingredients from drying out.
Place the wrapped wraps in the fridge. They are best eaten within 1-2 days since the tortilla wraps can get a bit soggy from the fillings.
Add-On Suggestions for Chicken Fajita Wraps
These chicken fajita wraps are great as they are but you can definitely personalize them to your liking! Try adding:
- Pickled jalapeños add a tangy and spicy kick.
- Add some black beans or refried beans for a different texture and extra protein.
- Corn salsa would taste great in these chicken fajita wraps!
- You can also add some pico de gallo in there.
- I like to add in some fresh cilantro when I have it around.
- Some baked rice or Mexican rice would be great in there!
Yes, Chicken Fajita Wraps can be diet-friendly. They’re packed with lean protein from the chicken and full of veggies. You can choose whole wheat tortillas and watch the toppings like cheese and sour cream to keep it light. For a low carb option, consider making chicken fajita lettuce wraps instead of using flour tortillas.
Choose flour tortillas as opposed to corn. Flour tortillas are larger and more pliable thatn corn tortillas, making them more appropriate for wraps. Whole grain or whole wheat tortillas are a great choice for a healthier option. They offer more fiber and nutrients. If you’re looking for a low-carb diet, you can opt for low-carb or gluten-free tortillas.
Absolutely! While breast is the leanest cut, you can also use chicken thighs for more flavor. They’re a bit juicier and can be more forgiving if overcooked. Just make sure to slice them thin for quick cooking.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Chicken Fajita Wraps
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon corn starch
- 2 tablespoons fresh lime juice
- 4 tablespoons olive oil divided
- 1/4 cup chicken broth
Chicken Fajita Filling
- 1 lb boneless skinless chicken breast cut into 1/2 inch strips
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1/2 yellow onion thinly sliced
- 6 large (10 inch) tortillas
- 1/2 cup sour cream or Mexican crema
- 1 cup Monterey Jack cheese shredded
- 1 avocado sliced*
- 2 cups romaine or iceberg lettuce shredded
- salsa for serving
- In a large airtight container, whisk together the marinade ingredients. Add the sliced chicken and veggies to the container and stir to coat completely. Marinate for 20 minutes in the refrigerator. Note: If you will be marinating for longer than 30 mins, marinate the chicken and vegetables separately to reduce risk of food borne illness from cross-contamination.
- Heat 1 tablespoon of olive oil in a large cast iron or non stick skillet over medium-high heat. Add the contents of the bag and cook, stirring frequently, until the chicken is cooked through and veggies are tender, about 5-7 minutes.
- Spread a couple of tablespoons of sour cream on the bottom half of a tortilla, leaving a 1-inch border. Pile about a 1/2 cup of chicken and vegetables over the sour cream and sprinkle some cheese over the filling. Top with a couple of slices of avocado and a handful of shredded lettuce.
- Fold the sides of the tortilla in, and roll up from the bottom to seal in the filling until you have a tight roll. Serve with salsa for dipping if desired.