Chicken Fajita Wrap

Name: Chicken Fajita Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 600 g chicken breast (boneless, skinless, sliced into thin strips); 2 pcs bell pepper (red and green, sliced into strips); 1 pcs onion (medium, sliced into strips); 2 tbsp olive oil; 2 tbsp lime juice (freshly squeezed); 3 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp smoked paprika; 1 pinch red chili powder; 0.5 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 4 pcs flour tortilla (large, 10-inch); 4 tbsp sour cream (for serving); 2 tbsp cilantro (chopped, for garnish)

RATING

4.7/5(185)

TASTE SCORE

9/10

Juicy, smoky grilled chicken strips rolled up with charred peppers and onions in a warm flour tortilla. A zesty Tex-Mex favorite that brings the sizzle of fajitas into a handheld wrap, ready in under 30 minutes.

PREP

15m

COOK

15m

SERVES

1 PIECE

514 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Marinate the chicken strips.
1.In a mixing bowl, combine chicken strips with 1 tbsp olive oil, 1 tbsp lime juice, minced garlic, cumin powder, smoked paprika, red chili powder, dried oregano, salt, and black pepper.
2.Massage the marinade into the chicken until evenly coated.
3.Set aside for 10 minutes at room temperature.
TIPDon't marinate longer than 20 minutes — the lime juice tightens the meat.
saute · ~4 min
Cook the vegetables.
1.Heat 1 tbsp olive oil in a grill pan or cast iron skillet over high heat.
2.Add bell pepper and onion strips. Toss and cook for 3-4 minutes until lightly charred but still crisp.
3.Transfer vegetables to a plate and set aside.
TIPHigh heat is key — it gives that smoky charred fajita character.
grill · ~6 min
Grill the marinated chicken.
1.Place the marinated chicken strips in the same hot pan in a single layer.
2.Cook undisturbed for 2-3 minutes until char marks appear, then flip.
3.Cook for another 2-3 minutes until nicely browned and cooked through.
TIPDon't overcrowd the pan — cook in two batches if needed to get a good sear.
prep · ~2 min
Warm the flour tortillas.
1.Wipe the pan clean and place it back on medium heat.
2.Warm each tortilla for about 20 seconds per side until soft and pliable.
3.Stack the warmed tortillas on a plate and cover with a clean kitchen towel.
TIPWarming tortillas makes them pliable so they don't crack when you roll them.
assemble · ~5 min
Assemble the wraps.
1.Lay a warm tortilla flat on a clean surface.
2.Spoon grilled chicken strips down the center, leaving space at the edges.
3.Top with charred peppers and onions.
4.Drizzle with 1 tbsp sour cream and squeeze remaining lime juice over the top.
5.Sprinkle fresh cilantro over the filling.
assemble · ~2 min
Roll the wrap tightly.
1.Fold the sides of the tortilla inward over the filling.
2.Tuck and roll tightly from the bottom up, keeping everything snug.
3.Slice in half diagonally and serve immediately.
TIPRoll tightly — a loose wrap falls apart on the first bite.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken against the grain into even strips for tender, quick-cooking pieces.
2
Get your pan screaming hot before adding vegetables to achieve real char in under 4 minutes.
3
Let the chicken sear undisturbed for 2-3 minutes; flipping too early prevents browning.
4
Don't overfill the tortilla — about ¾ cup filling leaves room for a tight, clean roll.
5
Wrap assembled fajitas in foil to keep warm for up to 20 minutes if serving later.
6
Toast tortillas directly over a gas flame for 15 seconds per side for a smoky blistered finish.

RECIPE VARIATIONS