Chicken fajita wraps are flour tortillas filled with juicy and flavorful chicken strips, refried beans, slices of onions and peppers and melted cheese. The flavor of Mexican food is present in every bite.
This chicken wrap recipe elevates your chicken fajitas to a higher level. Tender chicken strips, sautéed onions, and peppers are added to each flour tortilla before rolling it up with beans and Mexican cheese. Before serving the chicken fajita wraps are toasted in your skillet which adds a layer of crispiness to the overall chicken wrap. One bite and you will wonder why you haven't tried this sooner!
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❤️ Why You'll Love It
- The chicken fajita wraps are easy to customize to your liking.
- No need to worry about dropping the filling when you're eating them like other fajitas.
- Make up a big batch for the next tailgate party or Cinco de Mayo.
- Don't skip out on the part of toasting the fajita wraps in your skillet. You will love the extra flavor.
- Chicken fajita wraps are so fun to eat and even kids will enjoy them since the chicken is flavorful not spicy.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Limes: Used for the marinade as limes compliment the spices so well.
- Oranges: Juice of one orange to add a little sweetness.
- Garlic
- Cumin
- Paprika: Gives flavor and color to the chicken fajitas.
- Chicken: Chicken tenderloins are used.
- Onion: A white or sweet yellow onion.
- Peppers: Use orange, yellow, red or green peppers.
- Olive oil: Used for coating the pan to cook the chicken and vegetables.
- Tortillas: 8 to 10 inch flour tortillas.
- Refried beans
- Cheese
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a large bowl, combine olive oil, orange and lime juice, garlic, and all the spices. Add the Chicken and toss to coat. Marinate for at least 1 hour and up to 24 hours.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 2-3 minutes on each side or until fully cooked. Remove from pan and then add vegetables and cook on medium-high heat until charred a bit.
- Slice chicken into thin strips. Warm tortillas in the microwave.
- Spread 1-2 tablespoons of refried beans on a tortilla. Spoon some cooked vegetables, fajita chicken, and shredded cheese.
- Fold tortillas into wraps. Brush each wrap with olive oil.
- Heat a skillet on medium heat. Add wraps seam side down first. Cook wraps on both sides until browned and crisp.
💡 Amira's Tips
- Don't overfill your flour tortillas. This will result in the filling spilling out when you're browning them in your skillet. Use a bigger tortilla if you like lots of filling in your fajita wraps.
- No need to heat the refried beans, as they'll be warmed up when it's cooked on your stovetop skillet.
- Brushing olive oil on the wraps gives it a nice crunch, however you could also use non-stick spray in the pan when cooking the wraps.
🧺 Storage
Leftover chicken fajita wraps should be stored in your refrigerator in a sealed container for up to 2 to 3 days.
⌛ Make Ahead
There are several things you can do to make these ahead of time.
- Marinade the chicken overnight and make the fajita wraps the next day.
- You could even cook up the chicken, onions and peppers and when ready to assemble, heat up the chicken in your skillet with a little olive oil and make the chicken wraps.
- It is recommended not to cook the tortillas until you are close to serving time so you can ensure the flour tortillas do not become soggy.
🍽️ Serve With
Chicken fajita wraps go so well with Mexican rice, beans or you can have an array of condiments. Dip each fajita bite in sour cream, pico de gallo, salsa, guacamole, the options are endless and each so good.
👩🍳 Variations
- Swap out the refried beans for Mexican Rice or try black beans.
- Try sliced flank steak in place of chicken tenderloins.
- Add chopped fresh cilantro if you love the flavor to your fajitas.
- Add a dash of hot sauce if you like spicy food.
- You can swap out the cumin and paprika for two teaspoons of fajita seasoning or chili powder if you wish.
- Make lettuce wraps and add some fresh avocado for a low carb option.
💬 FAQs
Yes of course, but you will be missing out on tremendous flavor and crispiness when you cook them for a few minutes on your stove top. Also, the cheese melts and beans are heated up. It's an incredibly delicious fajita.
In place of chicken tenderloins, you can use sliced chicken breasts, flank steak or sirloin thinly sliced. You could even substitute ground beef.
A few guidelines for cooking the chicken fajita wraps. If you haven't overstuffed your wraps and you're cooking them seam down first and they're still not staying closed, you could put a little shredded cheese right at the seam and then put it seam down in the skillet. This will ensure that it stays rolled up.
📣 Related Recipes
- Getting ready for your Cinco de Mayo party? You'll want to bring out a tray of Mexican Chicken Pinwheels. Cheese, chicken, peppers, salsa all wrapped up in the perfect finger appetizer.
- This Shish Kabob recipe includes of my families best marinade which results in juicy and really the best tasting Middle Eastern Shish Kabob that all will love.
- Slow cooker Beef Stew is a favorite any time of year. Middle Eastern spices combined with chunks of tender meat in the most amazing sauce.
- This Chicken Fajita Salad is a healthy twist on fajitas. Skip the tortillas and enjoy the bold flavors of fajitas on a bed of crisp lettuce.
- This Chicken Fiesta Casserole is the answer when you are craving a cheesy creamy Text Mex recipe. Loaded with Mexican flavors, this is a colorful vibrant creamy dish perfect for an easy weeknight meal.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Chicken fajitas wraps
Ingredients
- Juice of two limes about ¼ cup
- Juice of one orange about ½ cup
- 3 Tablespoon olive oil divided
- 3 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 pounds boneless skinless chicken tenderloins
For the vegetables mix:
- 1 Tablespoon olive oil
- 1 large onion sliced
- 2 bell peppers sliced
To serve:
- 1 tablespoon olive oil
- 10-12 tortillas
- 1 can 15oz Refried beans
- 1 cup Mexican blend cheese shredded
Instructions
- In a large bowl combine 2 tablespoons olive oil with orange juice, lime, garlic, and all the spices, add chicken and toss to coat. Marinade for at least 1 hour and up to 24 hours.
Make the chicken:
- Heat the remaining tablespoon of oil in a large skillet over medium high heat. Add chicken and cook for 2-3 minutes each side or until browned and cooked.
- Place on a plate and cover loosely with aluminum foil for 10 minutes.
Cook the vegetables:
- Heat oil in the same skillet over high heat, swirl to coat add vegetables and cook and charred a bit.
Assemble:
- Slice chicken into thin strips.
- Warm tortillas in the microwave and spread 1-2 tablespoons of refried beans on top.
- Spoon some cooked vegetables, fajita chicken and a some shredded cheese.
- Fold tortillas into wraps and Brush each wrap with olive oil.
- Heat a large skillet on medium heat, add wraps seam side down first.
- Cook wraps on broth sides until browned and crisp.
Notes
Nutrition
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