These chicken fajita wraps are loaded with juicy seasoned chicken, sautéed peppers and onions, and a creamy sauce all wrapped in a warm tortilla. A filling and satisfying meal that is easy to make in less than 20 minutes.
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Why I Love These Chicken Fajita Wraps
- A fun twist on fajita. Chicken fajita is always delicious, but turning it into a wrap with creamy sauce tucked inside warm tortillas makes a satisfying meal everyone will enjoy.
- Quick and easy. These wraps come together in under 20 minutes, making them perfect for busy weeknights or quick lunches.
- Loaded with flavor. Juicy seasoned chicken, sautéed peppers and onions, creamy sauce, crisp lettuce, and warm tortillas make every bite incredibly delicious.
- Hearty and filling. Packed with protein and veggies, these wraps are hearty enough to keep you full while still feeling fresh and light.
- Easy to customize. When ready to serve, sprinkle on some cheese if you wish, swap the sauce, throw in extra veggies like onion, tomato, or cucumber, or make it spicy with sliced jalapeños. No matter what you choose, it will be absolutely delicious.
- Great for meal prep. Make the chicken and sauce ahead of time, then assemble the wraps throughout the week for quick and easy meals.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Chicken: Boneless, skinless chicken breasts sliced into thin strips.
- Vegetables: Thinly sliced red, yellow, and green bell peppers along with red onion. I like to use all three colors of bell peppers, but if you do not have all three, try to use more than one color for the best flavor.
- Seasoning: For the fajita seasoning, I used onion powder, garlic powder, cumin powder, salt, ground black pepper, paprika, red chili powder for a slight kick, and dried herbs like dried parsley and dried oregano.
- Lime: Fresh lime juice adds brightness and flavor. Lemon juice works in a pinch.
- Olive oil: Used for cooking the chicken and vegetables.
- Tortillas: Large flour tortillas work best since they're soft and easy to fold.
- Lettuce: Adds a fresh, crisp crunch to the wraps.
- Fresh parsley: For garnish. Adds a fresh finishing touch and a pop of flavor.
For the sauce: A simple mix of mayonnaise and sweet red chili sauce makes the wraps creamy, slightly spicy, and adds a light sweetness that makes them incredibly delicious.
Tips for Best Result
- Use flour tortillas.While corn tortillas can work too, flour tortillas are softer, more flexible, and easier to fold without tearing.
- Do not overstuff. It may be tempting to pack in loads of filling, but it can make the tortilla tear and cause the filling to spill out.
- Get a good sear on the chicken. Do not overlap the chicken pieces in the pan. If needed, cook in batches so the chicken sears nicely and develops a slight char around the edges.
- Cook the vegetables just until tender-crisp. Sauté the peppers and onions just until slightly softened while still keeping a little crunch for the best texture.
Instructions Step By Step
1. Season the chicken: In a bowl, combine the chicken with onion powder, garlic powder, paprika, red chili powder, cumin powder, black pepper, dried parsley, dried oregano, lime juice, and salt. Mix well until the chicken is evenly coated. Allow the chicken to marinate briefly.
2. Make the sauce: In a small bowl, mix the mayonnaise and red chili sauce until smooth and creamy. Cover and refrigerate until needed.
3. Warm the tortillas: Heat the tortillas in a dry pan for a few seconds on each side until warm and flexible.
4. Sear the chicken: Heat 1 tablespoon oil in the same pan over high heat, then swirl to coat the pan. Add the marinated chicken in a single layer, making sure the pieces are not overlapping. Cook over medium-high heat until lightly charred on the bottom, then flip and cook until the chicken is fully cooked and golden around the edges. Remove from the pan and set aside.
5. Cook the vegetables: In the same pan, heat remaining oil. Add the onion and mixed bell peppers, then sauté over high heat for 1-2 minutes. Sprinkle in a little salt and toss well. Return the cooked chicken to the pan and sauté until combined. Remove from the heat.
6. Assemble the wraps: Place some lettuce in the center of each tortilla. Add the fajita chicken filling, drizzle with the sauce, and sprinkle fresh chopped parsley on top.
7. Wrap them up: Fold the bottom of the tortilla up slightly over the filling, then fold in both sides and roll tightly into a wrap. I like to keep one side open, but you can fully enclose it if you prefer. Serve warm and enjoy immediately.
Storage
Store the chicken filling and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken mixture in a pan or microwave until warmed through before assembling the wraps.
FAQs
Yes. You can prepare the chicken filling and sauce ahead of time and store them separately in the refrigerator. When ready to eat, simply reheat the chicken, warm the tortillas, and assemble the wraps fresh.
Yes, absolutely. Boneless chicken thighs work well too.
Yes. Add more red chili powder, extra red chili sauce, or sliced jalapeños for more heat.
You can add sliced cucumber, tomatoes, corn, avocado, or even sautéed mushrooms for extra texture and flavor.
More Easy Meals You'll Love
- Easy Cheesy Garlic Chicken Wraps (Ready in 20 Minutes)
- Easy Buffalo Chicken Flatbread Pizza
- Pepper and Egg Sandwich - Ready in 10 Minutes
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Chicken Fajita Wraps
Ingredients
- Boneless skinless chicken breast (around 300g) thinly sliced into strips
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 tablespoon freshly squeezed lime juice
- Salt as needed
- 2 tablespoons olive oil
- 1 red onion sliced
- 1 cup Red, yellow, and green bell peppers cut into thin strips
- ½ cup shredded lettuce
- 2 flour tortillas
- ¼ cup mayonnaise
- 3 tablespoons sweet red chili sauce
- 2 tablespoons fresh parsley chopped
Instructions
- Season the chicken: In a bowl, combine the chicken with onion powder, garlic powder, paprika, red chili powder, cumin powder, black pepper, dried parsley, dried oregano, lime juice, and salt. Mix well until the chicken is evenly coated. Allow the chicken to marinate briefly.
- Make the sauce: In a small bowl, mix the mayonnaise and red chili sauce until smooth and creamy. Cover and refrigerate until needed.
- Warm the tortillas: Heat the tortillas in a dry pan for a few seconds on each side until warm and flexible.
- Sear the chicken: Heat 1 tablespoon oil in the same pan over high heat, then swirl to coat the pan. Add the marinated chicken in a single layer, making sure the pieces are not overlapping. Cook over medium-high heat until lightly charred on the bottom, then flip and cook until the chicken is fully cooked and golden around the edges. Remove from the pan and set aside.
- Cook the vegetables: In the same pan, heat remaining oil. Add the onion and mixed bell peppers, then sauté over high heat for 1-2 minutes. Sprinkle in a little salt and toss well. Return the cooked chicken to the pan and sauté until combined. Remove from the heat.
- Assemble the wraps: Place some lettuce in the center of each tortilla. Add the fajita chicken filling, drizzle with the sauce, and sprinkle fresh chopped parsley on top.
- Wrap them up: Fold the bottom of the tortilla up slightly over the filling, then fold in both sides and roll tightly into a wrap. I like to keep one side open, but you can fully enclose it if you prefer. Serve warm and enjoy immediately.
Notes
-
- Use flour tortillas. While corn tortillas can work too, flour tortillas are softer, more flexible, and easier to fold without tearing.
- Do not overstuff. It may be tempting to pack in loads of filling, but it can make the tortilla tear and cause the filling to spill out.
- Get a good sear on the chicken. Do not overlap the chicken pieces in the pan. If needed, cook in batches so the chicken sears nicely and develops a slight char around the edges.
- Cook the vegetables just until tender-crisp. Sauté the peppers and onions just until slightly softened while still keeping a little crunch for the best texture.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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