30-Minute High-Protein Chicken Fajita Wraps

Ingredients

• 750 g chicken breast (Cut into strips)
• 3 bell peppers (Use one red, one green, and one yellow pepper; sliced)
• 1 onion (Medium, sliced; optional)
• 2.5 tbsp olive oil (Use 2½–3 tablespoons)
• 2 tsp pink salt
• 2 tsp red chili powder
• 1 tsp black pepper (For the chicken fajitas)
• 1 tsp cumin powder (For the chicken fajitas)
• 1 tsp oregano
• 1 tsp paprika (For the chicken fajitas)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 cup mayonnaise (For the creamy garlic sauce)
• 0.25 cup Greek yogurt (For the creamy garlic sauce)
• 1 tbsp lemon juice (For the creamy garlic sauce)
• 1 tsp garlic paste (For the creamy garlic sauce)
• 0.5 tsp paprika (For the creamy garlic sauce)
• 0.5 tsp cumin powder (For the creamy garlic sauce)
• 0.25 tsp black pepper (For the creamy garlic sauce)
• 0.25 tsp salt (For the creamy garlic sauce)
• large tortilla wraps (Use enough for 4 wraps)
• shredded double cheddar (Use enough to cover the fajita mixture; any cheese may be substituted)

Steps

1. 1

   Preheat the oven to 450°F on the broil setting.

2. 2

   Place the chicken strips, sliced bell peppers, sliced onion if using, olive oil, pink salt, red chili powder, black pepper, cumin powder, oregano, paprika, garlic powder, and onion powder on a baking tray. Mix thoroughly until the chicken and vegetables are evenly coated.

3. 3

   Spread the chicken and vegetables into a single layer on the tray. Broil for 15 minutes, stirring halfway through so the mixture cooks evenly. Alternatively, air-fry at 450°F for 15 minutes, shaking halfway through.

4. 4

   Sprinkle the shredded cheddar over the cooked chicken fajita mixture. Return the tray to the oven and broil for 1–2 minutes, just until the cheese melts.

5. 5

   While the chicken cooks, combine the mayonnaise, Greek yogurt, lemon juice, garlic paste, paprika, cumin powder, black pepper, and salt in a bowl. Mix until the sauce is smooth.

6. 6

   Spread the creamy garlic sauce over a tortilla wrap. Add a generous amount of the cheesy chicken fajita mixture and wrap tightly.

7. 7

   Heat a dry pan over the stovetop. Toast each filled wrap for 1–2 minutes per side, until the outside is golden and crispy.

8. 8

   Slice each toasted wrap in half and serve.

Notes

The onion is optional. The author notes that the wraps can be air-fried instead of broiled. The quantity of tortillas and shredded cheese is not specified; use enough for four wraps and a generous cheesy topping.

Nutrition per serving

• main
• lunch
• high-protein
• Mexican-inspired
• broiled
• air-fryer option
• quick meal
• meal prep