Loading...
Tender, seasoned chicken strips and colorful bell peppers sautéed to perfection, all wrapped up in a warm, soft tortilla. A quick and satisfying Tex-Mex classic perfect for a weeknight dinner.
For 4 servings
Prepare Ingredients and Seasoning (5 minutes)
Cook the Chicken (7 minutes)
Sauté the Vegetables (5 minutes)
Hearty, seasoned black beans piled into warm corn tortillas with fresh pico de gallo and creamy avocado. A simple, satisfying, and completely plant-based taco night favorite ready in under an hour.
A vibrant and satisfying meal in a bowl! It features seasoned grilled chicken, zesty cilantro-lime rice, hearty black beans, and fresh pico de gallo. A healthy, customizable classic perfect for lunch or dinner.
A hearty and wholesome start to your day! These burritos are packed with fluffy scrambled eggs, homemade seasoned black beans, and fresh pico de gallo, all wrapped in a warm whole wheat tortilla. A satisfying, from-scratch breakfast ready in under an hour.
Hearty, seasoned tempeh crumbles served in warm corn tortillas with a zesty cabbage slaw and fresh pico de gallo. This plant-based taco recipe is a weeknight dinner hero, ready in just over 30 minutes and packed with flavor.
Tender, seasoned chicken strips and colorful bell peppers sautéed to perfection, all wrapped up in a warm, soft tortilla. A quick and satisfying Tex-Mex classic perfect for a weeknight dinner.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 445.86 calories per serving with 44.33g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish Filling (3 minutes)
Assemble the Wraps (5 minutes)
Substitute the chicken with thinly sliced sirloin steak, peeled and deveined shrimp, or portobello mushrooms for a vegetarian option. Adjust cooking times accordingly.
Serve the chicken and vegetable mixture over a bed of cilantro-lime rice or quinoa instead of in a wrap for a gluten-free alternative.
Add 1/4 to 1/2 teaspoon of cayenne pepper to the seasoning mix, or sauté a sliced jalapeño along with the bell peppers for extra heat.
After assembling the wrap, place it seam-side down in a lightly oiled pan over medium heat. Cook for 1-2 minutes per side until golden brown and the cheese (if added) is melted.
Chicken breast is a high-quality lean protein, crucial for building and repairing muscle tissue, supporting bone health, and keeping you feeling full and satisfied.
Bell peppers are loaded with Vitamin C, which boosts the immune system, and Vitamin A, essential for vision and skin health. They also provide antioxidants that help fight cellular damage.
The balanced combination of protein, carbohydrates from the tortilla, and healthy fats from olive oil provides a steady release of energy, making it a great meal for lunch or dinner.
One Chicken Fajita Wrap, without additional toppings like cheese or sour cream, contains approximately 450-550 calories, depending on the size of the tortilla and the amount of oil used.
Yes, it can be a very healthy meal. It's packed with lean protein from chicken and vitamins from the bell peppers. To make it even healthier, use whole wheat tortillas, limit the amount of oil, and load up on fresh vegetable toppings.
Absolutely! For steak, use sirloin or flank steak sliced thinly against the grain. For shrimp, add them in the last few minutes of cooking the vegetables, as they cook very quickly (2-3 minutes).
Store the fajita filling separately from the tortillas in an airtight container in the refrigerator for up to 3 days. Reheat the filling in a skillet over medium heat or in the microwave. Assemble with fresh, warm tortillas just before serving.
Yes, the filling is perfect for meal prep. You can cook it completely and store it, or you can slice all the vegetables and chicken and mix the seasoning ahead of time to make cooking even faster on a busy night.
Popular toppings include shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, guacamole, pico de gallo, salsa, shredded lettuce, and pickled jalapeños.