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An overhead view of a partially assembled chicken fajita wrap that is open on a wooden board, next to two closed and toasted wraps. They are surrounded by ingredients and decorative items such as napkins and cutlery.

Chicken Fajita Wraps

5 from 4 votes
Packed with plenty of flavour and a homemade fajita spice mix, these chicken fajita wraps are a great dinner recipe choice for the whole family. You can serve up the tortillas filled and toasted or create a fajita bar and allow everyone to assemble their own.
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Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12 Wraps
Calories: 270kcal
Author: Rebecca Foxley

Ingredients
 
 

For the Fajita Seasoning Blend

  • 1 tbsp Cornflour
  • 2 tsp Chilli Powder
  • 1 tsp Salt
  • 1 tsp Smoked Sweet Paprika
  • 1 tsp White Sugar
  • 0.5 tsp Onion Granules
  • 0.5 tsp Cumin
  • 0.5 tsp Garlic Granules
  • 0.25 tsp Cayenne Pepper

For the Filling

  • 4 Chicken Breasts
  • 2 Bell Peppers
  • 1 Red Onion
  • 12 Flour Tortilla Wraps
  • 250 g Guacamole
  • 100 g Sour Cream
  • 80 g Cheddar
  • Sliced Jalapenos, to taste

Instructions

  • Create the Fajita Seasoning Blend by mixing the seasoning ingredients together in a bowl. Set Aside.
  • Dice the chicken breasts and place them into a large bowl.
  • Finely slice the peppers and onion, then add them to the chicken. Mix thoroughly.
  • Pour the seasoning blend over the chicken and veggies, ensuring everything is evenly coated with spices.
  • Cover the bowl and refrigerate, letting it marinate for 1-2 hours.
  • Prepare the rest of the ingredients for the filling. Set aside.
  • Heat a large frying pan with a little oil and add the marinated chicken mix. Cook until the chicken is fully cooked and slightly charred.
  • Once ready, assemble the wraps: warm the flour tortillas and place the filling ingredients separately on the table.
  • Alternatively, create the wraps by adding guacamole to the centre of the tortillas, then add the cooked chicken mix, cheddar, sour cream, and jalapenos.
  • Fold the tortillas by first folding the bottom across the filling, then folding the sides in to create a parcel.
  • Heat a clean frying pan and toast each wrap on both sides until it becomes toasted and holds its shape.

Recipe Notes

  • Marinate Longer: Let chicken and veggies soak in spices for deeper flavour, and marinate ideally 1-2 hours or more.
  • Spice Control: Adjust spice levels by tweaking cayenne pepper or chili powder amounts as per taste.
  • Char for Depth: Start with high heat to sear chicken, enhancing the flavour with a smoky char.
  • Warm Tortillas: Heat tortillas before assembly to avoid tearing and increase pliability.
  • Toast Wraps: Toast assembled wraps in a dry skillet for a crispy texture and secure seal.
  • Serve Warm: Enjoy wraps immediately after toasting for the best taste and texture.

Nutrition Estimate

Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 573mg | Potassium: 503mg | Fiber: 3g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 2mg