Chicken Fajita Wrap

Instructions

1. 1

   Prepare Ingredients and Seasoning (5 minutes)

   • In a small bowl, whisk together the chili powder, ground cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create the fajita seasoning.
   • Slice the chicken breast into uniform 1/4-inch thick strips. Similarly, slice the bell peppers and onion into thin strips.
2. 2

   Cook the Chicken (7 minutes)

   • Place the chicken strips in a medium bowl and toss with half of the prepared fajita seasoning until evenly coated.
   • Heat 1 tablespoon of olive oil in a large cast-iron skillet or non-stick pan over medium-high heat until it shimmers.
   • Add the seasoned chicken to the hot pan in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
   • Remove the cooked chicken from the skillet and set it aside on a plate.
3. 3

   Sauté the Vegetables (5 minutes)

   • Add the remaining 1 tablespoon of olive oil to the same skillet.
   • Add the sliced onions and bell peppers. Sauté, stirring frequently, for 4-5 minutes until they are tender-crisp with a slight char.
4. 4

   Combine and Finish Filling (3 minutes)

   • Return the cooked chicken to the skillet with the sautéed vegetables.
   • Sprinkle the remaining fajita seasoning over the mixture and squeeze the fresh lime juice on top.
   • Stir everything together to combine and heat through for 1-2 minutes, allowing the flavors to meld.
5. 5

   Assemble the Wraps (5 minutes)

   • Warm the flour tortillas one at a time in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until soft and pliable.
   • Lay a warm tortilla on a flat surface. Spoon a quarter of the chicken and vegetable mixture down the center.
   • Sprinkle with fresh cilantro and add any desired toppings like shredded cheese, sour cream, or guacamole.
   • Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly to form a wrap. Serve immediately.