Chicken Fajita Wrap

With seasoned chicken, peppers, onions, rice, cheese and an avocado cilantro crema, this chicken fajita wrap is everything you love about fajitas.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 530kcal

Add the avocado, cilantro, Greek yogurt, olive oil, salt, lime zest and juice to a blender. Blend until smooth and set aside.

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.

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.