Chicken Fajita Wraps -

Chicken Fajita Wraps

Perfect for lunch meal prep, these chicken fajita wraps are fresh, full of flavor, healthy, and easy to make!

Course Lunch, Main Course, sandwich

Cuisine American, Mexican

Prep Time 15

Cook Time 10

Marinating time 20

Total Time 45

Servings servings

Calories 380kcal

Author Ann Otis

Ingredients

Marinade

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

Wraps

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

Instructions

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.

Video

Notes

Storage Instructions

Let the chicken fajitas and veggies cool down to room temperature before storing. Transfer to an airtight container and store in the refrigerator for up to 3 days. Store other leftover components separately in the refrigerator.

Avocado: Note that avocado browns 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.

Nutrition