Chicken Fajita Wrap Recipe

Prep the chicken

Slice 1 lb chicken breasts horizontally into 1/2-inch thick cutlets or into 1/2-inch strips. This will help them cook quickly and evenly.

Make and apply marinade

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toss the chicken pieces in the marinade until evenly coated. Cover and refrigerate for at least 15 minutes and up to 2 hours. If short on time, proceed after 5–10 minutes.

Slice vegetables

While the chicken marinates, core and slice the red bell pepper into 1/4-inch strips. Peel and slice the red onion into similar 1/4-inch strips. Seed and thinly slice the jalapeño (leave seeds for more heat or remove for milder flavor).

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced red bell pepper, red onion, and jalapeño. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6–8 minutes. Transfer vegetables to a plate and keep warm.

Cook the chicken

In the same skillet (add a touch more oil if dry) over medium-high heat, add the marinated chicken in a single layer, being careful not to crowd the pan — cook in batches if needed. Cook until golden and cooked through, about 3–4 minutes per side for thin cutlets or 6–8 minutes for thicker strips, until internal temperature reaches 165°F (74°C). Remove from skillet and let rest 3 minutes, then slice into strips if you cooked cutlets whole.

Combine chicken and vegetables

Return the sautéed vegetables to the pan with the sliced cooked chicken and toss together over low heat for 1 minute to marry flavors. Taste and adjust seasoning with a pinch of salt or pepper if needed.

Warm tortillas

Warm 4 large tortillas in a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Warming makes them more pliable and less likely to tear.

Assemble the wraps

Lay a warm tortilla flat. Spread about 2 tbs baja sauce in the center of each tortilla. Divide the chicken and vegetable mixture evenly among the 4 tortillas (about 1/4 of the mixture per wrap). Top each with 1/4 cup shredded Pepper Jack cheese, a sprinkle of tortilla strips (about 2 tbs), and 1/2 tbs chopped cilantro. Add optional avocado slices or a dollop of sour cream if desired.

Fold and finish

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a wrap. For a warm, slightly crispy exterior, place seam-side down in a heated skillet over medium heat and press gently for 1–2 minutes per side until light golden. Slice in half on the bias, serve with lime wedges and extra baja sauce on the side.

Serve each Chicken Fajita Wrap immediately with a lime wedge. Offer extra baja sauce, tortilla strips, and chopped cilantro on the side. Leftover filling keeps refrigerated for up to 3 days; reheat gently in a skillet.