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Chicken Fajita Wrap

Chicken Fajita Wrap

Posted By: On April 27, 2015
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2 large tortilla wraps
2 small red bell peppers, sliced
1 green pepper, sliced
1/2 a red onion, sliced
4 slices sharp cheddar
2 boneless, skinless chicken breasts
(1 used for the wrap, 1 saved for a salad for lunch)
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp dried oregano
2 tsp chili powder
1 1/2 tsp garlic powder
juice from 1 lime, divided
2 tsp salt

1In a small bowl mix together the cayenne pepper, cumin, oregano, chili powder, garlic powder, and salt. Add in the juice from 1/2 a lime.
2Slather the seasoning all over the chicken and allow to sit in the fridge, covered for 3-4 hours.
3Remove the chicken from the fridge and allow to sit out for 15 minutes.
4In a saute pan, over medium heat, add a few drizzles of olive oil. Toss in the peppers and onions. Season with salt and pepper. Sauté until slightly softened and just a bit charred. Will take about 10 minutes.
5In another sauté pan, over medium heat, add in the chicken. I cut my pieces in half because they were thick and well I was hungry and wanted them to cook faster. Cook about 4-6 minutes per side or until the juices run clear.
6Remove the chicken from the pan and allow to rest for a few minutes. Take two halves (save the other for a yummy salad for the next day) and cut into slices.
7To assemble, lay a couple slices of cheddar on each wrap. Top with the hot chicken and peppers and onions. Fold up one end and the sides and roll to the end to the other end.

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