Chicken Fajita Wraps 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)
• 1.5 tsp Red chili powder (Source gives 1–2 tsp; adjust to taste)
• 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 (Use the seasoning mixture above)
• 2 tbsp Oil (For the chicken marinade; additional oil is needed 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)
• 1.5 tsp Prepared fajita seasoning (Source gives 1–2 tsp; adjust according to taste)
• 1 tbsp Lemon juice (For the sauce)
• 3.5 tbsp Water (Source gives 3–4 tbsp; use to thin the sauce)
• 11 Tortilla wraps (Source gives 10–12 wraps)
• 1 cup Mixed cheese blend (For assembly)
• Oil (More for cooking the chicken and drizzling over the assembled 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 thoroughly.

2. 2

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

3. 3

   Add 2 tablespoons of oil and mix again until the chicken is fully 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 cook it in the hot skillet 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 warm.

8. 8

   Using the same skillet, add more oil if needed.

9. 9

   Add the mixed bell pepper and sliced onion. Cook for about 5 minutes, or until the vegetables are tender.

10. 10

    Sprinkle the vegetables with the garlic powder and salt to taste.

11. 11

    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.

12. 12

    Adjust the sauce seasoning and consistency to taste by adding more seasoning or more or less water.

13. 13

    To assemble each wrap, place a tortilla on a work surface and add cooked chicken, vegetables, a spoonful of creamy fajita sauce, and some of the mixed cheese blend.

14. 14

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

15. 15

    Place each wrap seam-side down on a warm skillet. Drizzle with oil and cook over low heat for 2–3 minutes per side, until golden and crispy.

Notes

The source does not specify an internal temperature for the chicken; cook until fully cooked through. The seasoning quantities for red chili powder and the sauce are ranges, and the cooking oil amount is left to the cook. Makes approximately 10–12 wraps.

Nutrition per serving

• main
• Mexican-inspired
• chicken
• wraps
• skillet
• crispy
• spicy
• family dinner