Chicken Fajita Wrap

5 from 3 votes

This Chicken Fajita Wrap is an easy recipe perfect for a quick dinner or a simple lunch. The chicken and veggies take minimal effort but have maximun flavor..

Prep Time10

Cook Time6

Total Time6 10

Servings: Servings

Calories: 385kcal

Author: Karin and Ken

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.

Video

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