Chicken Fajita Wraps

Name: Chicken Fajita Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts, sliced against the grain into ¼-inch (6 mm) thick strips about 3 inches (7.5 cm) long; 1 tbsp (8 g) chili powder; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) smoked paprika; ½ tsp (1½ g) garlic powder; ½ tsp (½ g) dried oregano; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 3 tbsp (45 ml) vegetable or avocado oil, divided: 1 tbsp (15 ml) for the chicken, 1 tbsp (15 ml) for the vegetables, 1 tbsp (15 ml) for crisping the wraps; 2 medium (300 g) bell peppers (a mix of red, yellow, and green), stemmed, seeded, and cut into ¼-inch (6 mm) strips; 1 medium (150 g) medium yellow onion, halved and cut into ¼-inch (6 mm) half-moons; 1 whole (30 ml) lime, juiced (about 2 tablespoons); 4 whole (340 g) extra-large burrito-size flour tortillas, 12-inch (30 cm), at room temperature; 1 cup (115 g) sharp cheddar cheese, coarsely shredded; ½ cup (120 ml) thick salsa (medium heat), drained of excess liquid; ¼ cup (6 g) fresh cilantro leaves, roughly chopped (optional); ¼ cup (60 g) sour cream, for serving (optional)

From the MyKitchenBank Kitchen

Smoky, chili-spiced chicken strips are sautéed with charred bell peppers and onion, deglazed with lime, then rolled up with melty cheddar and salsa in a large flour tortilla and crisped until golden. A weeknight Tex-Mex dinner in under an hour, made with a single skillet that you reuse in stages.

Prep: 20 min
Cook: 20 min
Wait: 10 min
Total: 50 min
Makes: 4 large wraps

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Ingredients

4 servings

For the filling
1 lb (450 g) boneless, skinless chicken breasts, sliced against the grain into ¼-inch (6 mm) thick strips about 3 inches (7.5 cm) long
1 tbsp (8 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2.5 g) smoked paprika
½ tsp (1.5 g) garlic powder
½ tsp (0.5 g) dried oregano
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
3 tbsp (45 ml) vegetable or avocado oil, divided: 1 tbsp (15 ml) for the chicken, 1 tbsp (15 ml) for the vegetables, 1 tbsp (15 ml) for crisping the wraps
2 medium (300 g) bell peppers (a mix of red, yellow, and green), stemmed, seeded, and cut into ¼-inch (6 mm) strips
1 medium (150 g) medium yellow onion, halved and cut into ¼-inch (6 mm) half-moons
1 whole (30 ml) lime, juiced (about 2 tablespoons)
For assembly
4 whole (340 g) extra-large burrito-size flour tortillas, 12-inch (30 cm), at room temperature
1 cup (115 g) sharp cheddar cheese, coarsely shredded
½ cup (120 ml) thick salsa (medium heat), drained of excess liquid
¼ cup (6 g) fresh cilantro leaves, roughly chopped (optional)
¼ cup (60 g) sour cream, for serving (optional)

Equipment (9)

12-inch (30 cm) heavy skillet, preferably cast iron or stainless steel
Cutting board and sharp chef's knife
Instant-read thermometer
Large plate for resting the chicken
Medium mixing bowl
Large bowl or plate for the finished filling
Tongs and a spatula
Paper towels (for wiping out the skillet and warming tortillas)
Pastry brush (optional, for oiling the skillet)

Steps

Before you start

Use extra-large burrito-size 12-inch (30 cm) flour tortillas; smaller ones tear when rolled around this much filling.
Shred the cheddar from a block if you can. It melts more smoothly than pre-shredded cheese.
Cut the chicken into thin, even strips so it cooks through in the time given.
You will use one 12-inch skillet for everything: chicken, then vegetables, then the filling, then (after a wipe-out) crisping the wraps. Have everything sliced and within reach before turning on the heat.

1
Slice chicken and vegetables
- Slice the chicken against the grain into ¼-inch (6 mm) strips about 3 inches (7.5 cm) long and put them in a medium bowl.
- Cut the bell peppers into ¼-inch (6 mm) strips and the onion into ¼-inch (6 mm) half-moons, and keep them together on the cutting board.
- Juice the lime and shred the cheddar if you haven't already.
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Ready when: Strips are fairly uniform in thickness so they cook at the same rate.
Tip: Partially freeze the chicken for 15 minutes first if you find it slippery to slice thinly.
2
Season the chicken
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the chicken strips.
- Toss with your hands or tongs until every strip is evenly coated in spices.
- Let the chicken sit at room temperature for 10 minutes.
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Ready when: No dry patches of spice remain; the strips look evenly red-orange.
Tip: Wash your hands and the board right after handling the raw chicken.
3
Sear the chicken
- Heat 1 tablespoon (15 ml) of the oil in a 12-inch (30 cm) skillet over medium-high heat for about 2 minutes, until the oil shimmers.
- Add the chicken in a single layer; if it crowds the pan, cook in two batches.
- Cook, turning once or twice, for 5 to 6 minutes.
- Transfer to a plate.
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Ready when: Chicken is golden at the edges, opaque throughout, and reads 165°F (74°C) on an instant-read thermometer in the thickest strip.
Tip: Don't stir constantly. Letting the strips sit for 2 minutes between turns gives them color instead of steaming them.
4
Char the peppers and onion
- Return the same skillet to medium-high heat without wiping it.
- Add 1 tablespoon (15 ml) of oil, then the peppers and onion.
- Cook, stirring every 30 to 45 seconds, for 5 to 6 minutes.
- Leave any browned spice bits stuck to the pan for now; you will lift them in the next step.
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Ready when: Vegetables are tender-crisp with browned, lightly charred edges; onions are translucent.
Tip: If the browned bits start to smell acrid or scorch, lower the heat to medium and splash in 1 tablespoon of water.
5
Deglaze and combine
- Return the chicken and any juices on the plate to the skillet.
- Pour in the lime juice and toss for about 1 minute, scraping the browned spice bits off the bottom of the pan with a spatula so they coat the filling.
- Taste and add a pinch of salt if needed.
- Move the filling to a bowl, then use tongs and a folded paper towel to wipe the skillet clean.
- You should have about 3 cups of filling.
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Ready when: The lime juice has mostly evaporated, the pan bottom is freed of browned bits, and the filling smells bright and smoky.
Tip: The skillet is very hot; wipe it with tongs, not your fingers.
6
Warm the tortillas
- Stack the tortillas, wrap them in a barely damp paper towel, and microwave for 40 to 50 seconds until hot and pliable.
- Keep them covered until you're ready to fill each one.
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Ready when: Tortillas are hot to the touch and bend without cracking.
Tip: Cold tortillas crack when rolled, so don't skip this step.
7
Fill the wraps
- Lay one tortilla flat.
- Sprinkle ¼ cup (about 30 g) of cheddar in a strip across the lower third, leaving a 1½-inch (4 cm) border at each side.
- Top with about ¾ cup (a quarter) of the chicken and vegetables, 2 tablespoons (30 ml) of salsa, and a pinch of cilantro.
- Repeat with the remaining tortillas.
- The wraps will be generously full.
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Ready when: Each tortilla holds a neat, even log of filling about 7 inches (18 cm) long with cheese underneath it.
Tip: Put the cheese down first so the hot filling melts it from above.
8
Roll the wraps
- Fold the left and right edges of each tortilla in over the filling.
- Then pull the bottom edge up and over the filling, tuck it tightly, and roll away from you into a snug, closed cylinder with the seam on the bottom.
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Ready when: Wraps are tightly closed with both ends folded in and no filling peeking out.
Tip: If a wrap won't close, remove a spoonful of filling and eat it on the side.
9
Crisp the wraps
- Heat the clean skillet over medium heat for 1 minute, then brush with 1½ teaspoons (7.5 ml) of oil, using half of the remaining 1 tablespoon.
- Place 2 wraps seam-side down and cook for 1½ to 2 minutes per side.
- Brush the skillet with the other 1½ teaspoons (7.5 ml) oil and cook the other 2 wraps the same way.
- Slice each wrap in half on the diagonal and serve right away with sour cream if you like.
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Ready when: Tortillas are golden with toasted spots, the seam is sealed, and the cheese has melted so it stretches when you cut one open.
Tip: Searing seam-side down first seals the wrap so it doesn't unroll.

Good to know

Tips

Cook the chicken in two batches if the strips overlap in the pan. Crowding makes the chicken steam and turn pale instead of browning.
Drain the salsa in a small sieve for a minute before using, which keeps the tortilla from getting soggy.
A thermometer reading of 165°F (74°C) is the most reliable sign the chicken is done, since thin strips can look cooked before they are.
For a spicier wrap, add a pinch of cayenne to the seasoning or a few slices of pickled jalapeño to each wrap.

Make ahead

Slice the chicken, peppers, and onion up to 1 day ahead and refrigerate separately in covered containers. You can also cook the filling (through the deglaze step) up to 3 days ahead; reheat in a skillet over medium heat until steaming, then assemble and crisp the wraps just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store filling and wraps in airtight containers for up to 3 days; filled wraps are best wrapped tightly in foil. Freezer: freeze uncrisped or crisped, fully cooled wraps wrapped individually in foil for up to 2 months. Reheat: thaw overnight in the fridge, then warm in a 350°F (175°C) oven for 15 to 20 minutes or in a skillet over medium-low heat for 3 to 4 minutes per side until hot throughout.

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Slice the same way. Thighs stay juicier and need about 1 to 2 minutes more cooking, until they reach 165°F (74°C).
sharp cheddar cheese → Monterey Jack or pepper jack. Both melt very smoothly; pepper jack adds some heat.
extra-large burrito-size flour tortillas, 12-inch (30 cm) → whole wheat or low-carb 12-inch tortillas. Warm them a little longer and roll gently, as they can be less pliable.
thick salsa (medium heat) → pico de gallo or salsa verde. Drain pico well so the wraps don't turn soggy.