Chicken Fajita Wrap with Creamy Fajita Sauce

Ingredients

• 2 tbsp garlic powder (For the fajita seasoning)
• 2 tbsp onion powder (For the fajita seasoning)
• 1 tsp paprika powder (For the fajita seasoning)
• 1 tsp red chili powder (For the fajita seasoning)
• 1 tbsp fresh garlic (Freshly minced; for the fajita seasoning)
• 1 tsp cumin powder (For the fajita seasoning)
• salt (To taste; for the fajita seasoning)
• 1 tsp black pepper powder (For the fajita seasoning)
• 2 lb boneless chicken thighs or breast (Cut into long strips)
• 1 tbsp lemon juice (For the chicken marinade)
• 2 tbsp prepared fajita seasoning (For the chicken marinade; made from the seasoning ingredients above)
• 2 tbsp oil (For the chicken marinade, plus more for cooking)
• 1 cup mixed bell pepper (Cut into long strips)
• 1 onion (Thinly sliced)
• 1 tbsp garlic powder (For the vegetables)
• salt (To taste; for the vegetables)
• 6 tbsp sour cream (For the creamy fajita sauce)
• 2 tbsp mayonnaise (For the creamy fajita sauce)
• 1 tsp prepared fajita seasoning (For the sauce; adjust according to taste)
• 1 tbsp lemon juice (For the sauce)
• 3 tbsp water (To thin the sauce)
• 10 tortilla wraps (For assembly)
• 1 cup mixed cheese blend (For assembly)
• oil (More as needed for cooking the vegetables and wraps; drizzle over wraps)

Steps

1. 1

   Prepare the fajita seasoning by combining the garlic powder, onion powder, paprika powder, red chili powder, minced garlic, cumin powder, salt, and black pepper powder in a bowl. Mix well.

2. 2

   Place the chicken strips in a large bowl. Add the lemon juice and 2 tablespoons of the prepared fajita seasoning, then mix well.

3. 3

   Add 2 tablespoons of oil and mix until the chicken is evenly coated.

4. 4

   Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to 2 hours.

5. 5

   Heat a large skillet or griddle over medium-high heat.

6. 6

   Remove the chicken from the marinade and place it in the hot skillet or on the griddle. Cook for 5–6 minutes per side, or until cooked through.

7. 7

   Transfer the cooked chicken to a plate and cover it with foil to keep it warm.

8. 8

   In the same skillet, add more oil if needed. Add the sliced bell pepper and onion.

9. 9

   Cook the vegetables for about 5 minutes, or until tender. Sprinkle with garlic powder and salt to taste.

10. 10

    Make the sauce by combining the sour cream, mayonnaise, 1–2 teaspoons of prepared fajita seasoning, lemon juice, and water in a bowl. Mix until smooth.

11. 11

    Adjust the sauce's seasoning and consistency as needed by adding more or less water.

12. 12

    Place a tortilla wrap on a work surface. Add cooked chicken, sautéed vegetables, and a spoonful of creamy fajita sauce, then sprinkle with the mixed cheese blend.

13. 13

    Fold the bottom half of the tortilla up, fold in the sides, and roll it into a tight wrap.

14. 14

    Place the wrap seam-side down on a warm skillet. Cook over low heat for 2–3 minutes per side. Drizzle with oil.

Notes

The source does not specify the chicken's final internal temperature or the exact amount of additional cooking oil. It also gives a range of 10–12 wraps, so serving size is estimated at 10 wraps.

Nutrition per serving

• main
• Mexican-inspired
• chicken
• wrap
• fajitas
• skillet
• quick meal