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With seasoned chicken, peppers, onions, rice, cheese and an avocado cilantro crema, this chicken fajita wrap is everything you love about fajitas. It also makes for a great make-ahead lunch.
I'm a sucker for some good fajitas. I look for every possible way to make them - from a chicken fajita quesadilla to chicken fajita nachos to Instant Pot chicken fajitas.
But I wanted these wonderful combination of flavors in a wrap form so I could take to work.
In it's basic form, this chicken fajita wrap is everything you love about fajitas but instead of using a flour tortilla and leaving it open, you just wrap up all of the ingredients. Yep, that simple. I guess you could call it a burrito as well but wrap seems more lunch-like to me.
And while it has all of the traditional ingredients, I added a simple avocado cilantro cream which adds a little tang and freshness.
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Ingredient Notes
- Boneless, skinless chicken breasts - the base for these fajita wraps.
- Veggies - to me you can't have fajitas without some peppers and onions.
- Spices - I like to make my own seasoning but if you don't want to make your own, just buy fajita seasoning.
- Rice - I like the easy of using 90 second microwave rice but you can omit if you prefer.
- Cheese - you have to have that melty factor.
- Avocado - when blended with some yogurt and cilantro, it adds some extra creaminess and tang.
Ingredient Swaps
Like any recipe, you can mix up some the ingredients if you'd like. Some variations include:
- I like chicken breasts for this recipe, but thighs work as well.
- If you don't have white onions, sweet, yellow, red onions or shallots will work too. They all high slightly different flavors.
- Flour tortillas are my go-to for fajitas, but whole wheat is a good substitute. A large healthy wrap works great too.
- While I like pepper jack cheese, you can use Monterey Jack, a Mexican blend or cheddar.
- I personally use Greek yogurt in my crema, but sour cream can be used.
Step-by-Step Photos
To make the avocado cilantro crema, add all of the ingredients to a blender and blend until smooth. Place the chicken in a large bowl with the spices and mix until completely coated.
Heat oil in skillet over medium-high heat and add chicken. Cook for about 6-8 minutes or until the chicken is done. Remove and set aside. Add the peppers and onion and cook for 8-10 minutes. Add the chicken back to warm through.
Spread some cream on a wrap before adding about ¼ cup of rice. Add ½ cup of the chicken mixture and ¼ cup of cheese. Wrap the tortillas tightly and place on a skillet, seam-side down. Cook each chicken fajita wrap for about 3 minutes per side until you get some grill marks. Repeat until done.
FAQs
Yes. Just mix with the spices and cook in some oil for a minute or two to meld the flavors.
While onions and bell peppers are the most traditional veggies included in fajitas, you can use any type of vegetable you like, from mushrooms to corn to zucchini.
If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store.
No. I just like to grill them to get an extra texture, but realize it takes more time. They'll taste just fine if you just wrap the tortillas and heat up when ready to eat.
I like to make all of the wraps ahead of time and then wrap in aluminum foil. I place in the freezer for up to 3 months and warm up when ready to eat.
Pro Tips/Recipe Notes
- If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store. You'll need 2 packets.
- Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
- 90 second rice is easy to prepare and works great for these wraps.
- Buy a block of pepper jack cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
Similar Recipes
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Chicken Fajita Wrap
Ingredients
Avocado Cilantro Crema
- 1 avocado
- ½ cup fresh cilantro, chopped
- ½ cup plain Greek yogurt
- 2 tablespoon olive oil
- ¼ teaspoon salt
- zest and juice of 1 lime
Wraps
- 2 lbs chicken breasts, cut into strips
- 4 bell pepper, seed removed and sliced into thin strips
- 1 large white onion, thinly sliced
- 4 teaspoon chili powder
- 1 ¼ teaspoon cumin
- 1 ¼ teaspoon paprika
- 1 ¼ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 10 large tortillas or wraps
- 2 bags Uncle Ben's Ready Rice
- 2 cups shredded pepper jack cheese
Instructions
Avocado Cilantro Crema
- Add the avocado, cilantro, Greek yogurt, olive oil, salt, lime zest and juice to a blender. Blend until smooth and set aside.
Wraps
- Place chicken in large mixing bowl and add chili powder, cumin, paprika, garlic powder, kosher salt and black pepper. Mix thoroughly.
- Heat large skillet over medium-high heat and add vegetable oil. Add chicken into skillet and cook for about 6-8 minutes, stirring occasionally until cooked through. Remove chicken and set aside.
- Add peppers and onion into same skillet and cook for 8-10 minutes. You want them to be tender and slightly blackened. Add chicken back into skillet to warm through and set aside.
- Spread a spoonful of the crema before adding ¼ cup of rice. Top with ½ cup of the fajita mixture and ¼ cup of cheese. Wrap tortillas tightly into a burrito shape and placing seam down. While filling and wrapping the wraps, heat a large ridged skillet over medium heat and spray with some oil cooking spray.
- Put two wraps folded side down on ridged skillet. Cook each side for about 3 minutes or until you get grill marks. Repeat until all wraps are done.
Notes
- If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store. You'll need 2 packets.
- Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
- 90 second rice is easy to prepare and works great for these wraps.
- Buy a block of pepper jack cheese and shred it yourself. Pre-shredded cheese just doesn’t taste the same.
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