Chicken Fajita Wraps
Directions
- 1Prepare fajita seasoning by adding garlic powder, onion powder, paprika powder, red chili powder, minced garlic, cumin powder, salt, and black pepper powder in a bowl. Mix well.
- 2In a large bowl, add chicken strips. Squeeze lemon juice and add 2 tbsp of prepared fajita seasoning. Mix well.
- 3Add 2 tbsp oil and mix until chicken is coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- 4Heat a large skillet or griddle over medium-high heat. Remove chicken from marinade.
- 5Cook chicken for 5-6 minutes per side or until cooked through. Transfer chicken to a plate and cover with foil to keep warm.
- 6In the same skillet, add more oil if needed. Add mixed bell pepper and onion.
- 7Cook for 5 minutes or until tender. Sprinkle garlic powder and salt to taste.
- 8For the sauce: In a bowl, combine sour cream, mayonnaise, 1-2 tsp prepared fajita seasoning, lemon juice, and water. Mix until smooth.
- 9Adjust seasoning and consistency as needed by adding more or less water.
- 10Take a tortilla wrap. Add cooked chicken, vegetables, and a spoonful of creamy fajita sauce.
- 11Sprinkle mixed cheese blend.
- 12Fold the bottom half of the tortilla up, then fold the sides and roll into a tight wrap.
- 13Place the wrapped fajita seam-side down on a warm skillet. Cook for 2-3 minutes per side on low heat. Drizzle with oil.
Ingredients
- 2 lbs boneless chicken thighs/breast, cut into long strips
- 1 tbsp lemon juice
- 2 tbsp prepared fajita seasoning
- 2 tbsp oil
- 1 cup mixed bell pepper, cut into long strips
- 1 unit onion, thinly sliced
- 1 tbsp garlic powder
- 0 salt
- 6 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tsp prepared fajita seasoning
- 1 tbsp lemon juice
- 3 tbsp water
- 10 unit tortilla wraps
- 1 cup mixed cheese blend
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp paprika powder
- 2 tsp red chili powder
- 1 tbsp freshly minced garlic
- 1 tsp cumin powder
- 1 tsp black pepper powder
Equipment
large skillet or griddlebowllarge bowlplatefoiltortilla wraps
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