Crispy Chicken Fajita Wraps

Ingredients

• 2 chicken breasts (Thinly sliced into long, even strips)
• 2 tbsp olive oil (For the marinade)
• 0.5 lime juice (Juice of 1/2 lime, for the marinade)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp ground cumin
• 0.5 tsp white pepper
• 0.25 tsp black pepper
• 1 tsp salt (Plus a light seasoning for the vegetables)
• 1 green bell pepper (Thinly sliced)
• 1 red bell pepper (Thinly sliced)
• 1 yellow onion (Thinly sliced)
• 1 chicken bouillon cube (Dissolved in hot water)
• 0.75 cup water (Hot; used to dissolve the bouillon cube)
• 2 tsp cornstarch
• 0.25 cup mayonnaise (For the chipotle mayo)
• 2 tbsp chipotle hot sauce (Adjust to preferred spice level)
• 1 tsp lime juice (For the chipotle mayo)
• mozzarella cheese (For assembly; amount not specified)
• large flour tortillas (For assembly; amount not specified)
• 1 tsp beef tallow (For cooking; substitute a high-smoke-point cooking oil. An additional 1 tsp is used for the vegetables.)
• 1 tbsp butter (For toasting the wraps)

Steps

1. 1

   Thinly slice the chicken breasts into long, even strips. Combine the chicken with the olive oil, lime juice, smoked paprika, garlic powder, cumin, white pepper, black pepper, and salt. Toss thoroughly to coat and let the chicken marinate while you prepare the remaining ingredients.

2. 2

   Slice the green bell pepper, red bell pepper, and yellow onion into thin, evenly sized strips. Set them aside.

3. 3

   Dissolve the chicken bouillon cube in 3/4 cup hot water. Let the broth cool for 5–10 minutes.

4. 4

   Whisk 1–2 tablespoons of the cooled broth with the cornstarch in a small bowl until smooth and free of lumps. Stir this slurry back into the remaining broth.

5. 5

   Make the chipotle mayo by combining the mayonnaise, chipotle hot sauce, and 1 teaspoon lime juice until smooth. Adjust the chipotle hot sauce to taste.

6. 6

   Preheat a large skillet over medium heat for 3–4 minutes. Add 1 teaspoon beef tallow or high-smoke-point cooking oil.

7. 7

   Working in batches if necessary to avoid overcrowding, cook the marinated chicken for 3–5 minutes, until mostly cooked. It will finish cooking in the broth mixture. Transfer the chicken to a plate.

8. 8

   Increase the skillet heat to medium-high and add another teaspoon of beef tallow or oil.

9. 9

   Add the sliced peppers and onion, season lightly with salt, and sauté for 4–6 minutes, until tender-crisp.

10. 10

    Return the chicken to the skillet and pour in the starchy broth mixture. Mix well and simmer for 2–4 minutes, until the sauce thickens slightly and coats the chicken and vegetables.

11. 11

    Warm the flour tortillas lightly for about 10 seconds in the microwave or in a skillet so they are easier to fold.

12. 12

    Sprinkle mozzarella over the center of each tortilla. Top with the chicken fajita mixture and drizzle with chipotle mayo.

13. 13

    Fold in the sides of each tortilla and roll tightly into a wrap.

14. 14

    Preheat a large skillet or griddle over medium heat. Melt 1–2 tablespoons butter in the pan, then place the wraps seam-side down. Toast for about 1 minute per side, until the tortillas are golden brown and crispy.

Notes

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. For best results, store the cooked chicken, vegetables, and chipotle sauce separately and assemble before serving. Reheat assembled wraps in a skillet over medium heat for 3–5 minutes, turning occasionally, or in an air fryer at 375°F (190°C) for 3–5 minutes. The source does not specify quantities for the mozzarella or tortillas.

Nutrition per serving

• main
• Mexican-inspired
• chicken
• quick dinner
• weeknight
• meal prep
• skillet
• crispy