Chicken Or Beef Fajita Wrap Recipe

Prepare protein

If using chicken, slice breasts across the grain into 1/4" strips. If using flank steak, slice against the grain into 1/4" strips. Pat the strips dry with paper towels.

Make marinade

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, chili powder, ground cumin, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Whisk until blended.

Toss the sliced protein with the marinade to coat evenly. Let sit at room temperature for 15–20 minutes or refrigerate up to 2 hours. Bring to room temperature for 15 minutes before cooking if refrigerated.

Slice vegetables

While protein marinates, thinly slice the onion and bell peppers and slice the mushrooms.

Cook vegetables

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs vegetable or olive oil. Once shimmering, add the sliced onion and bell peppers. Season with 1 tsp salt and 1/2 tsp black pepper. Sauté, stirring occasionally, until softened and slightly charred at edges, about 6–8 minutes. Add mushrooms in the last 3 minutes and cook until they release moisture and brown. Transfer vegetables to a plate and cover to keep warm.

Cook protein

Wipe the skillet if needed and return to medium-high heat. Add a light drizzle (about 1 tbs) of oil. Add the marinated protein in a single layer (work in batches if necessary to avoid crowding). Cook chicken strips 4–6 minutes, stirring occasionally, until cooked through and browned; cook flank steak strips 3–4 minutes for medium-rare to medium depending on thickness, longer if desired. Remove from pan and let rest for 2 minutes, then slice any large pieces into bite-sized strips if needed.

Return cooked vegetables to the pan with the protein for 30–60 seconds to rewarm and combine flavors. Taste and adjust seasoning with extra salt or pepper if needed.

Warm tortillas

Warm tortillas for flexibility: wrap in a damp paper towel and microwave 20–30 seconds, or heat individually in a dry skillet over medium heat 15–20 seconds per side until pliable.

Assemble

Place a warmed tortilla on a flat surface. Spoon about 1/4 of the protein and vegetable mixture down the center of each tortilla (approximately 1 cup per wrap). Sprinkle about 3/8 cup (roughly 6 tbs) shredded cheddar over the hot filling so it melts. Add a dollop (about 1 tbs) of sour cream, a sprinkle of chopped cilantro if using, and a splash of salsa or hot sauce if desired.

Fold

Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose. If you like a crisp exterior, place the assembled wrap seam-side down in a hot skillet and press gently for 1–2 minutes per side until lightly browned and sealed.

Serve

Cut each wrap in half on the diagonal and serve immediately with lime wedges for squeezing over the filling.