This Chicken Fajita Wrap has become one of my favorite easy recipes. It’s perfect for a busy weeknight dinner and makes great leftovers for the next day. It takes simple ingredients and packs them with plenty of flavor. Choose your favorite toppings to create a delicious personalized wrap.
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The fajita seasoning blend is wonderfully savory with a subtle heat. Store-bought and homemade both work great so that you can choose your favorite! Finish the wrap with a bright salsa and sour cream for richness, and you have a winner.
If you like easy wrap recipes, you will love these esy Big Mac Wraps, Turkey Club Wrap and Wendy’s Spicy Chicken Wraps.
Why You’ll Love This Recipe
- It’s a great make-ahead recipe: This recipe is the perfect example of a make-ahead meal. I love to prepare the chicken and veggies in advance and then serve the wraps later or the next day.
- It’s easy to customize: There are several ways to make this recipe your own. Switch up the veggies, protein, or both. Don't be afraid to get creative!
- It’s made of cheap ingredients: All the components used to make this chicken fajita wrap recipe are inexpensive and easy to find.
Ingredients
This chicken fajita wrap recipe contains simple, low-cost ingredients to create a delicious result. All of the components are easy to find at the grocery store at any time.
For the chicken fajitas
- Salsa: I add a jar of salsa directly into the slow cooker with the other ingredients to add moisture and flavor to the fajita mixture.
- Fajita seasoning: I use a store-bought fajita blend seasoning for this recipe, but you can also make your own. It adds sweet, smoky, and savory flavors to the chicken and vegetables.
- Peppers and onions: I love the mixture of colors of bell peppers for this recipe. It’s great for the presentation and adds varying sweetness and flavor to the recipe. I chose red, green, and yellow. White and yellow onions both work best because they aren’t as strong as red, and they have a subtle sweetness.
- Chicken breasts: Boneless skinless chicken breasts are easiest to slice or shred. They become super juicy and flavorful in the slow cooker.
For the wraps
- Tortillas: I use flour tortillas because they are sturdier than corn tortillas. I like the large burrito size because they are perfect for wrapping.
- Cheese: I like shredded cheddar cheese for this recipe, but a Mexican blend would work great as well.
- Toppings: Sour cream and guacamole are great toppings for these fajita wraps. I love to finish them with chopped cilantro and a squeeze of fresh lime juice as well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Honey sriracha: Add honey and sriracha sauce to the fajita mixture for a spicy sweet version.
- Smoky Chipotle: Try some smoky chipotles with adobo sauce added along with the salsa for deep flavor and a hint of heat.
- Salsa verde: Make this recipe with green salsa over red to add extra brightness and tanginess.
How to Make Chicken Fajita Wraps
Cooking and preparing a chicken fajita wrap is an easy process. The slow cooker will do the majority of the work, and then you will have a warm and tasty filling to add to your tortillas.
Step 1: Combine seasoning and salsa. Add the fajita seasoning and the entire jar of salsa to the bottom of the slow cooker and stir it well.
Step 2: Stir in the veggies. Add the sliced bell peppers and onions and stir to coat them in the salsa mixture.
Step 3: Add the chicken breasts. Nestle the chicken breasts on top of the veggies. Spoon some of the salsa mixture on top of the chicken to ensure the pieces are mostly covered.
Step 4: Cook and shred. Pop the lid on the crockpot and cook the chicken fajitas on high for 2-3 hours or low for 5-6 hours. Once it’s done, shred the chicken breasts with two forks and add the meat back to the pot.
Step 5: Assemble the wraps. Add the filling to the center of the tortilla and sprinkle cheese on top, along with any other toppings you want. Fold over one side to cover the filling and then fold in the ends. Continue to roll the tortilla until it resembles a burrito.
Step 6: Garnish and serve. Slice it in half and serve warm with sour cream, cilantro, and lime wedges.
Recipe Tips
- Don’t slice the veggies too thin: The veggies should be a little on the thicker side so they don’t become mushy. Don’t worry, they will still be perfectly tender!
- Marinate the chicken for more flavor: One of my favorite ways to infuse more flavor is to marinate the chicken in fajita seasoning and salsa for a few hours before transferring it to the slow cooker with the onions and peppers. It comes out so delicious!
- Heat the tortillas: Warming up the tortillas slightly can help make them easier to wrap. You can do this in a skillet for 1-2 minutes or in the microwave for a few seconds.
If you love recipes like this fajita chicken, you may also enjoy these Fajita Nachos with Steak.
Storage Directions
- Storing: Prepared fajita wraps don't store well. I suggest storing the filling in an airtight container in the refrigerator for up to 3 days. You can keep any leftover wraps in the refrigerator 24 hours though they may get a bit soggy during sitting. You may freeze the fajita filling in an airtight container for up to 2 months.
- Reheating: Reheat the assembled wraps in the microwave, wrapped in a paper towel for 2-3 minutes. To reheat the filling, use a saucepan over low heat for best results.
Serving Suggestions
- Rice is always a fabulous side dish with this fajita burrito recipe. Simple white rice, Mexican rice, or this red rice work so well with the flavors.
- Try a lovely scoop of the best guacamole right in the chicken fajita wrap or on the side.
- I love to dip my wrap in warm queso like this flavorful salsa con queso.
- More great toppings are a fresh homemade tomato salsa and this jalapeno hot sauce for a kick.
Recipe FAQs
Absolutely! Layer all of the ingredients into the Instant Pot and cook it on manual pressure for about 20-25 minutes or until the chicken is fully cooked and the veggies are soft.
Sure. Use a large skillet and cook the chicken over medium heat for 3-5 minutes per side or cooked through. Remove it from the pan and add the veggies, seasoning, and salsa. Cook them for 3-5 minutes before shredding the chicken and adding it back to the skillet. Stir and serve!
You can, but they take a little longer to cook in the slow cooker. Use a thermometer to ensure they are cooked to an internal temperature of 165 degrees F before assembling and serving this chicken tortilla wrap recipe.
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More Delicious Chicken Dishes
Do you like chicken dishes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chicken Fajita Wrap
Equipment
- Crockpot or slow cooker I used a 6 quart crockpot but anything 6-8 quarts will work.
- sharp knife or 2 forks Depending on whether you want to cube the chicken or shred it.
Ingredients
For the chicken:
- 2 cups chunky salsa
- ¼ cup fajita seasoning
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 large sweet onion sliced
- 2 pounds boneless skinless chicken breasts about 3-4 breasts
For serving:
- 8 flour tortillas
- 2 cups shredded Mexican blend cheese
- guacamole
- ½ cup sour cream
- Cilantro
- Sliced lime
Instructions
- In the basin of your slow cooker, add the salsa and fajita seasoning and stir until well combined. Add the sliced peppers and onions and make sure everything is coated well with the salsa.
- Place the chicken breasts into the crockpot and nestle them down into the peppers, onions, and sauce, spooning some over the chicken breasts.
- Cover the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.
- Cut the chicken into cubes or use 2 forks to shred it. You can remove the chicken to do this also if it's easier.
- Assemble the fajita filling on tortillas and top with cheese and guacamole before rolling them up tightly.
- Serve warm with sour cream, cilantro and lime wedges.
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Notes
- Store leftover chicken fajita filling in the refrigerator in an airtight container for up to 3 days. Assembled chicken fajita wraps will stay fresh in the refrigerator for 24 hours before they become soggy.
- Try making this fajita recipe using chicken thighs instead of chicken breasts. They are a more flavorful cut but take a little longer to cook so keep an eye on them.
Nutrition
This post was originally published in September 2016. It's been updated with new content and images.
Cam says
The perfect dinner. Ready in no time and so tasty. No leftovers which is my favorite part. So happy you shared this easy recipe. TFS
Karin and Ken says
I’m so glad you enjoy this recipe too! All the best. Karin
Max says
These wraps taste amazing and there so easy to make. Thx for sharing I will definitely make them again. This one’s a keeper 💕
Karin and Ken says
We love them too! All the best. Karin
Dan says
These are so good. I love that I can make as much or as little as I want. Good job I’ll make these forever 👍
Karin and Ken says
Glad to hear you enjoy this easy recipe. All the best. Karin