These are the best chicken fajita wraps!
Tender juicy and spicy chicken strips, crunchy bell peppers and onions. All that's left, is a homemade fajita seasoning and a chicken fajita marinade. All loaded in a wrap with the topping of your choice!
These fajita chicken wraps are so convenient for quick weeknight meals, it takes less than 30 minutes and tastes better than restuarant quality wraps!
Cook the spicy chicken breast or chicken thighs, crunchy bell peppers and onions.
That's it!
Serve in warm tortillas with your favorite topping and fresh coriander.
Adding sauce in-between the layers and not just over the top is what makes this chicken fajita so delicious!
I also used the same sauce in the marinade which was a brilliant last minute idea.
You can use the air fryer to cook the chicken.
However, unless you’re prepping ahead, it won’t make that much of a difference because this recipe goes quick!
Chicken Fajita Wraps
We love adding sauce to wraps so I used coriander sauce and chipotle sauce.
Add a dollop of sour cream, fresh avocado, butter lettuce or guacamole, there are so many options.
Fajitas are a flat bread that's made without yeast.
The wraps that we are using today are made with yeast and are more commonly available in the supermarkets. (South Africa).
Note that toasting the wrap is a great option for better texture and flavor.
To do this, heat a cast iron skillet or any large skillet over medium heat and lighty oil both sides of the wrap and toast, turning once over.
Chicken Fajita Recipe.
I cannot help but repeadetly fall in love with the simplicity and the flavor combinations of this Mexican food.
These easy chicken fajita wraps are a quick meal, simple ingredients, mexican spices and vegetables all wrapped up in a 'wrap, I know!
The flavor combinatons are mouthwatering!
Homemade Fajita Seasoning Ingredients
You can buy store-bought seasonings but just be sure to check the label for any nasties, or go for organic spices.
- Curry powder (chili powder)
- Cumin
- Salt
- Smoked paprika
- Garlic powder
- Cracked black pepper
Marinade for Chicken Fajitas
The marinade is a combination of spices, salt and pepper, garlic, chopped fresh coriander leaves, fresh lime juice and olive oil.
Note: I more than often leave the garlic spice out and use freshly minced garlic as per the recipe card below.
Why This Overnight Marinade Works
Because the combination of spices, lime juice, olive oil, and sauces prevents the chicken from turning white and giving a rubbery texture.
Which can happen with long marinades.
Instead, the marinade tenderizes the chicken even better than yogurt or buttermilk when making curry.
To cook the chicken immediately without marinating, you can leave the sauces option out.
I would suggest a short marinating time to develop some flavor, 30 minutes to 4 hours.
Chicken Fajita Ingredients
The ingredients for this easy recipe.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I'd like to receive tips & recipes from Anosmic Kitchen.
How to Make Chicken Fajitas
Here are the simple steps and you can find the full recipe in the recipe card below.
Start With the Chicken Fajita Marinade: Add all the marinade ingredients and the two sauces (if using) into a jug and combine.
Note: An easy make-ahead marinade. Refrigerate in an airtight container.
Chicken Prep: Pat the boneless skinless chicken breast dry with kitchen paper and place on a work surface to slice.
With the chicken breast flat down (image below - left) start slicing in half.
This is always easier with your hand over the chicken breast to keep it from shifting.
Slice horizontally and you now have chicken cutlets.
Slice the cutlets into roughly 1-inch pieces, you could make them ½-inch too.
Note: The thinner the slice chicken, the quicker it cooks BUT the quicker it can burn so watch them!
Season The Chicken: Season with salt and pepper.
Chicken Marinade: Add the marinade onto the seasoned chicken, and combine making sure all the chicken is well coated.
Cook the Chicken: In a skillet, non-stick pan or griddle pan cook the marinated chicken on medium-high heat for 2-3 minutes per side (thickness dependent).
Remove from the heat and place onto a plate while you cook the remaining chicken until done.
Note: No need to cover with aluminum foil because this recipe goes quick and the chicken will go back in with the veggies later.
I prefer slicing the bell peppers in half and then slice it again into smaller halves to avoid finding extra long peppers in the fajita.
Saute the Vegetables
Sliced green bell pepper, yellow sweet bell pepper, red pepper and onions on medium hight heat, salt and pepper until cooked yet still crunchy.
The toasted texture of the wraps (flour tortillas) will still be more appealing and tastier even when served hours later.
Chicken Fajita Filling Ideas
- Salsa (pico de gallo)
- Pickled jalapenos
- Lime - to brighten up the flavours on the fajitas
- Beans - any from black beans to refried beans.
- Sour cream
- Guacamole - cubed, mashed or sliced also works.
- Cheese
Make-Ahead | Meal Prep
Refrigerate the cooked chicken and vegetables in an airtight container for 4 days and when you ready to use.
Note, the fajita veggies will have lost their crunch.
Rewarm the chicken and veggies while you toast the wrap then add your toppings.
Variations
Use the leftover chicken to make lettuce wraps or turn these chicken fajitas wraps into bowl food.
There are no restrictions and limitations to how you can get creative.
What to Serve With Chicken Fajitas
Chicken and vegetables fajitas are served with warm tortillas or wraps.
You can also take it a step further and add a serving of refried beans to your fajitas.
I love a side of Baked Beans with fajitas. Whether they are curried or slow cooked beans, they are always a great side dish.
More Delicious Recipes
⭐If you love this recipe, or try it, please leave a comment and a star rating in the recipe card. I appreciate your feedback!⭐
Chicken Fajita Wraps Recipe With an Easy Seasoning
Ingredients
- 450 grams skinless chicken breasts (4 to 5 chicken breasts)
- 3 tablespoons olive oil
- 6 wraps or tortillas
- salt and pepper
Vegetables
- 3 bell peppers (capsicum) deseeded and sliced
- 2 medium onions OR 1 large, sliced medium
Marinade (Please see notes below)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 1 tablespoon kosher salt
- extra virgin olive oil
- 4 garlic cloves, minced
- 2 fresh limes + zest
- 2 tablespoons coriander sauce
- 2 tablespoons chipotle sauce
Instructions
- Make the Marinade: Add all the marinade ingredients into a food processor and give it a few pulses until the ingredients are all combined. Set aside.1 tablespoon smoked paprika, 1 tablespoon ground cumin, 1 teaspoon curry powder, 1 tablespoon kosher salt, extra virgin olive oil, 4 garlic cloves, minced, 2 fresh limes + zest, 2 tablespoons coriander sauce, 2 tablespoons chipotle sauce
- Dry and Slice the Chicken: Place the chicken on a board and pat the chicken breasts dry. With a sharp kitchen knife, hold the chicken flat to the board with your palm over the chicken breast keeping it stable. Insert the knife lengthwise slicing from one end to the other, giving you 2 chicken cutlets. Continue until all hte chicken is sliced and you now have 8 cutlets.450 grams skinless chicken breasts (4 to 5 chicken breasts)
- Slice the chicken into strips cutting against the grain. The strips should be about ¼inch to ½inch. See notes below. Season the chicken strips with salt and pepper.salt and pepper
- Combine: Add the marinade to the now sliced and seasoned chicken coating all the chicken.
- Cook: Heat the oil in a large skillet, non-stick pan or lightly oil a griddle. Sear the chicken strips for 3-4 minutes or until lightly charred. Thinner chicken strips cook quicker but can aso burn faster so watch them! Remove from the pan and set aside on a plate.3 tablespoons olive oil
- Cook the vegetables: Same skillet, sauté the bell peppers and onion over medium heat. Add a tablespoon of oil if needed, salt and pepper. Stir intermittently until done. About 5 minutes.3 bell peppers (capsicum) deseeded and sliced, 2 medium onions OR 1 large, sliced medium
- Return the cooked chicken to the pan and stir with the vegetables.
- Add a little sauce on the wrap/tortilla, crunchy vegetables, chicken and extra toppings like sauces, sour cream, pickles, salsa, avocado or guacamole.6 wraps or tortillas
Comments
No Comments