Chicken Fajita Wrap
Turn your favorite fajitas into crispy chicken fajita wraps. These sandwiches are great for pre-made lunches and using leftover chicken!
Servings: 4 servings
Calories: 665kcal
Equipment
Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 2 bell peppers sliced
- 1 onion sliced
- 1 packet of fajita seasoning mix
- 1/4 cup water
- 1 cup Mexican blend shredded cheese
- 1 15 oz can refried beans
- 1/4 cup fresh cilantro
- 4 flour tortillas
Instructions
- Heat oil in your pan and then cook chicken, lightly seasoned with salt and pepper.
- Once the chicken is cooked, remove it from the skillet and add your bell peppers and onions and cook until tender, about 5 to 8 minutes. Slice your chicken into small strips.
- Add the chicken back into the skillet with the veggies and add your packet of fajita seasoning with water. Mix until it is combined, then bring it to a simmer to thicken it up. Top with fresh cilantro.
- Warm your tortillas in the microwave and spread 1 tablespoon of refried beans on each tortilla. Then top it with your fajita mix and sprinkle cheese on top. Fold into a wrap.
- Wipe out your skillet and add the last tablespoon of oil into it. Spread it evenly around your pan. Then place your wrap seam-side down and cook till golden on each side.
Video
Notes
Tips:
- Since the chicken is cooked first with just some salt and pepper, this is the perfect recipe to use up your leftover chicken. Slice it into small strips and toss with your veggies, once they are cooked.
- The refried beans kinda act like glue for your wrap. You could also skip the beans and just use sour cream.
- Make this a quick and easy lunch and serve with a steamable Spanish rice pack, some guacamole, salsa, whatever you have on hand.
Nutrition
Serving: 1 | Calories: 665kcal | Carbohydrates: 53g | Protein: 52g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 124mg | Sodium: 1477mg | Fiber: 7g | Sugar: 4g