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Chicken Fajita Wrap Recipe

Tex-Mex · Main course · 30 min total

A quick and flavorful chicken fajita wrap with seasoned strips of chicken, bell peppers, and onions, all wrapped in a warm tortilla with creamy avocado and sour cream.

Ingredients

• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 2 tbsp olive oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 large flour tortillas
• 1/2 cup sour cream
• 1 avocado, sliced
• 1/2 cup shredded cheddar cheese

Instructions

1. In a small bowl, mix chili powder, cumin, smoked paprika, salt, and pepper. Sprinkle over chicken strips and toss to coat.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil. Add onion and bell peppers; cook until softened, about 4-5 minutes. Add garlic and cook for 1 minute more.
4. Return chicken to the skillet and toss with vegetables. Cook for 1-2 minutes to combine flavors.
5. Warm tortillas in a dry skillet or microwave. Place tortillas on a work surface. Spread a spoonful of sour cream down the center of each tortilla. Top with chicken and pepper mixture, avocado slices, and shredded cheese.
6. Fold the sides of the tortilla over the filling, then roll tightly from the bottom. Serve immediately.

Tips

• For extra heat, add sliced jalapeños or a dash of hot sauce.
• Serve with lime wedges and cilantro for garnish.
• To make ahead, prepare filling and refrigerate; reheat before assembling wraps.

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