Chicken Fajita Wraps are so easy to make, using only a few ingredients. With this special trick your wraps will taste even better. They really are worth a try.
These Chicken Fajita Wraps are fabulous any time of the year. In winter we make them in the oven and in the summer we love making them on the barbecue. Both taste absolutely delicious!
Ingredients in Chicken Fajita Wrap
- large tortillas
- chicken breasts
- fajita seasoning
- sweet pepper
- onion
- shredded cheese
- chunky salsa
- sour cream for serving
How to make Chicken Fajita Wrap
Slice onions and peppers and place in a medium sized bowl.
Toss with enough salsa to coat and set aside. (That was the little trick. Stumbled upon it by accident years ago and it is surprising how much of a difference it makes with the taste of the wrap).
You can heat this mixture if desired, on stove top or in microwave. We sometimes do.
Rub fajita seasoning (home made or store bought) into each chicken breast and bake or barbecue until cooked. Set aside.
If barbecuing, after chicken is cooked, turn off barbecue and heat each tortilla wrap on the grill for a few seconds. Watch that they do not burn.
If baking chicken in your oven, afterwards, turn oven off and place tortillas on the racks in your oven to warm.
Cut chicken into long thin strips or sticks, about a half of an inch wide. Some will be longer than others. This is alright.
Divide cut chicken into 4 equal piles.
At your work station place a warm tortilla and a portion of chicken on top.
Sprinkle with cheese.
Add salsa coated peppers and onions.
Fold one end over top of filling and wrap as tightly as possible.
Set aside on to a serving plate and repeat the process with remaining wraps.
Use a toothpick to secure if necessary.
Serve with sour cream. Enjoy!
Chicken Fajita Wrap
Equipment
- rimmed baking sheet or skillet or barbecue
Ingredients
- 4 large tortillas
- 2 chicken breasts, boneless, skinless
- fajita seasoning, ½ teaspoon per chicken breast approximately store bought or home made
- 1 large pepper, any color, thinly sliced
- 1 small onions, thinly sliced
- 1 cup cheddar cheese, shredded
- ½ cup your favorite chunky salsa more or less to taste
- sour cream for serving
Instructions
- Slice onions and peppers and place in a medium sized bowl. Toss with enough salsa to coat and set aside. (That was the little trick. Stumbled upon it by accident years ago and it is surprising how much of a difference it makes with the taste of the wrap). You can heat this mixture if desired, on stove top or in microwave. We sometimes do. Rub fajita seasoning (home made or store bought) into each chicken breast and bake or barbecue until cooked. Set aside. If barbecuing, after chicken is cooked, turn off barbecue and heat each tortilla wrap on the grill for a few seconds. Watch that they do not burn. If baking chicken in your oven, afterwards, turn oven off and place tortillas on the racks in your oven to warm. Cut chicken into long thin strips or sticks, about a half of an inch wide. Some will be longer than others. This is alright. Divide cut chicken into 4 equal piles. At your work station place a warm tortilla and a portion of chicken on top. Sprinkle with cheese. Add salsa coated peppers and onions. Fold one end over top of filling and wrap as tightly as possible. Set aside on to a serving plate and repeat the process with remaining wraps. Use a toothpick to secure if necessary. Serve with sour cream. Enjoy!
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