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chicken fajita wraps on white plate
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Chicken Fajitas Wraps

Chicken fajitas are a classic Mexican-inspired dish, but when you turn them into wraps, they become a portable, easy-to-eat meal that's perfect for busy weeknights or easy lunches.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 Wraps
Calories: 332kcal

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts Thinly Sliced
  • 2 Tablespoons Olive Oil
  • 1 Red Bell Pepper Thinly Sliced
  • 1 Green Bell Pepper Thinly Sliced
  • 1 Yellow Onion Thinly Sliced
  • 2 Cloves Garlic Minced
  • 2 Teaspoons Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Paprika
  • Salt And Pepper To Taste
  • 4 Low-carb Tortillas
  • Optional Toppings Shredded Cheese, Salsa, Sour Cream, Sliced Avocado, Lettuce, Chopped Tomatoes

Instructions

Oven Preparation:

  • Preheat oven to 375°F.
  • In a large bowl, toss together the chicken slices, sliced onion, sliced bell peppers, olive oil, garlic, and spices until everything is evenly coated.
  • Spread the chicken and vegetable mixture evenly onto a large baking sheet lined with parchment paper.
  • Bake in the preheated oven at 375°F for about 20–25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking.

To Assemble:

  • Warm the flour tortillas in a dry skillet or microwave according to package instructions.
  • To assemble the wraps, place a spoonful of the chicken and vegetable mixture onto the center of each tortilla. Add any desired toppings, then fold in the sides and roll up tightly.
  • Serve the chicken fajita wraps immediately, with additional toppings on the side if desired.

Skillet Preparation:

  • Heat 1 tablespoon of olive oil over medium-high heat in a large skillet.
  • Add the sliced chicken to the skillet and season with salt, pepper, chili powder, cumin, and paprika. Cook until the chicken is cooked through and slightly browned, about 5-6 minutes.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender-crisp, about 5 minutes.
  • Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together until well combined and heated through.

Notes

The nutritional information was calculated using Mission Low-carb Tortillas. This recipe has 9 net carbs per wrap.
The nutritional information was calculated without additional toppings.

Nutrition

Serving: 1Wrap | Calories: 332kcal | Carbohydrates: 26g | Protein: 38g | Fat: 15g | Fiber: 17g