This Chicken Fajita Wrap may not be served on a sizzling platter but it is so good! The chicken is juicy and full of flavor, the peppers and onions are sweet and the sharp cheddar cheese, all making this a delicious wrap! No need to use a store bought taco seasoning that is likely full of salt and whatnot, its too easy to make your own! A handful of ingredients that punch a ton of flavor! Perfect take to work lunch or dinner.
makes 2 large wraps
2 large tortilla wraps
2 small red bell peppers, sliced
1 green pepper, sliced
1/2 a red onion, sliced
4 slices sharp cheddar
2 boneless, skinless chicken breasts
(1 used for the wrap, 1 saved for a salad for lunch)
1/4 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp dried oregano
2 tsp chili powder
1 1/2 tsp garlic powder
juice from 1 lime, divided
2 tsp salt
In a small bowl mix together the cayenne pepper, cumin, oregano, chili powder, garlic powder, and salt. Add in the juice from 1/2 a lime.
Slather the seasoning all over the chicken and allow to sit in the fridge, covered for 3-4 hours.
Remove the chicken from the fridge and allow to sit out for 15 minutes.
In a saute pan, over medium heat, add a few drizzles of olive oil. Toss in the peppers and onions. Season with salt and pepper. Sauté until slightly softened and just a bit charred. Will take about 10 minutes. At this point go ahead a squeeze in the juice from half the lime.
In another sauté pan, over medium heat, add in the chicken. I cut my pieces in half because they were thick and well I was hungry and wanted them to cook faster. Cook about 4-6 minutes per side or until the juices run clear.
Remove the chicken from the pan and allow to rest for a few minutes. Take two halves (save the other for a yummy salad for the next day) and cut into slices.
To assemble, lay a couple slices of cheddar on each wrap. Top with the hot chicken and peppers and onions. Fold up one end and the sides and roll to the end to the other end.
*this is my original recipe*