American · Lunch
Chicken Fajita Wrap
Marinated chicken breast strips seared with sliced bell peppers and onion in a smoky spice blend of cumin, chili powder, and paprika. Rolled into a warm flour tortilla with shredded cheddar, sour cream, and salsa. Served as a handheld wrap with a squeeze of lime.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
572Calories
56.3gProtein
22gFat
35.9gCarbs
6.3gSugar
3.6gFiber
707mgSodium
168mgChol
7.9gSat Fat
565mgPotassium
268mgCalcium
1.8mgIron
0.5mcgVitamin B12
38mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
hidden-gems
thirty-min-meals
Instructions
1
Prep
In a bowl, toss the chicken with the cumin, chili powder, paprika, and salt, then coat with half the olive oil until evenly spiced.
2
Marinate
Let the coated chicken rest at room temperature for 20 minutes.
3
Sear
Heat the remaining oil over medium-high heat and cook chicken strips in one layer for 5–6 minutes, turning once, until golden and cooked through.
4
Sauté
Add bell pepper and onion to the skillet, cooking over medium-high heat for 4 minutes until peppers char and onion turns translucent.
5
Plate
Squeeze lime over the mixture, spread sour cream and salsa on the tortilla, pile on chicken and cheddar, roll, and cut diagonally.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1150g bell pepper
- 1160g onion
- 1 1/2 tsp1 1/2 tsp cumin
- 1 1/2 tsp1 1/2 tsp chili powder
- 1 tsp1 tsp paprika
- 2 tbsp30ml olive oil
- 22 large (140g) flour tortilla
- 2 oz56g cheddar
- 2 tbsp30g sour cream
- 3 tbsp50g salsa
- 11 lime, for squeezing
- a pinch of salt
