Fajita Wrap Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and slice each breast into 1/2-inch strips against the grain so they cook quickly and stay tender.

Make marinade

In a medium bowl combine 2 tbs olive oil, lime juice, chili powder, ground cumin, smoked paprika, minced garlic, kosher salt, and black pepper. Whisk until combined.

Toss the chicken strips into the marinade, making sure each piece is coated. Cover and refrigerate for at least 15 minutes and up to 2 hours. If short on time, proceed after 5–10 minutes.

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a drizzle (about 1 tsp) of oil. Add the marinated chicken in a single layer (work in batches if needed) and cook 3–5 minutes undisturbed, then stir and cook another 2–3 minutes until cooked through and lightly charred. Internal temperature should reach 165°F (74°C). Transfer cooked chicken to a plate and tent with foil to rest.

In the same skillet used for the chicken, add 1 tbs olive oil and heat over medium-high heat. Add the sliced onions and bell peppers, sprinkle with 1 tsp salt and 1/2 tsp black pepper.

Sauté the vegetables, stirring occasionally, until they are softened and slightly charred at the edges, about 6–8 minutes. If the pan becomes too dry, add a splash of water or another 1/2 tbs oil. Taste and adjust seasoning. Remove from heat.

Return the cooked chicken to the skillet with the peppers and onions, toss together for 1 minute to combine and reheat the chicken. Remove from heat.

Warm the flour tortillas: stack them and wrap in a damp paper towel, then microwave for 20–30 seconds until pliable, or warm individually in a dry skillet for 15–20 seconds per side.

Lay a warmed tortilla flat. Spoon about 1/4 cup shredded cheddar cheese down the center, followed by 1/4 of the chicken and vegetable mixture (about 3/4 to 1 cup).

Top with 2 tbs sour cream, 2 tbs salsa, a sprinkle of chopped cilantro, and optional sliced avocado or a few pickled jalapeños if using.

Fold the sides of the tortilla inward slightly, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and fillings.

Optional — crisp the wraps: heat a clean skillet over medium heat with a light brush of oil or nonstick spray. Place each filled wrap seam-side down and cook 1–2 minutes per side until golden and slightly crisp. This helps seal the wrap and melt the cheese.

Cut wraps in half on the diagonal and serve immediately with lime wedges on the side.