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Nida Shahrukh

Chicken Fajita Wraps

Make Mexican restaurant-style fare at home in about 30 minutes without doing much. Just one pan, minimal clean-up, and I promise everybody's going to love and get inspired by this fajita recipe???
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 Persons
Course: Main Course, Diner, Lunch
Cuisine: Mexican
Calories: 370
Ingredients Method Notes

Ingredients
  

ForThe Fajita Marinate
  • 1 & 1/2 pounds Chicken Boneless Skinless (cut into thin slices)
  • 1/4 cup Lemon Juice
  • 1 tbsp Olive Oil
  • 1/2 tsp Red Chili Flakes
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 tsp Cumin Powder/Ground Cumin
  • 2 Garlic Cloves (mincedor grated)
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Paprika
ForThe Fajita Wraps
  • 2 tbsp Olive Oil
  • 1/2 tsp Red Chili Flakes
  • 1 tsp Black Pepper
  • Salt (as required)
  • 3 pieces Capsicum (small or if possible, so use different colorslike red, yellow and green)
  • 3 pieces Bell Pepper
  • 1 large Onion (halved and sliced)
Topping
  • 8-10 Tortillasor Wraps (small size)
  • Sriracha Sauce (as required)
  • 2 Lemon Wedges (fresh and cut)
  • 1/2 cup Sour Cream or Mayo or Greek Yogurt (required as taste)
  • 1/2 cup Mozzarella/Cheddar/Mexican Blend Cheese (grated)
  • Cilantro (optional)

Method
 

For The Fajita Marinate
  1. Placethe marinade ingredients in a large bowl and give a good mix together. Now addsliced chicken boneless into the mixture and marinate for 1 hour in therefrigerator or just in fridge for almost 5 to 6 hours or overnight as well.
For The Fajita Wraps
  1. Heat1 tbsp oil in a large heavy based (cast iron or non-stick/stainless would bethe best, otherwise use whatever is available or simply frying pan) on mediumhigh heat.
  2. Addthe chicken and cook for 2-3 minutes on one side until caramelized, then turn andcook other side for also 2-3 minutes till chicken skin loss its pinkish skinand turn into light color. Now remove from the flame and set aside for let itbe cool.
  3. Nowgently smashed the chicken after get it cool and make thin slices (chickenbreast would requires a few additional minutes to cook versus sliced chicken).
  4. Inthe same pan, heat another tbsp of oil on medium high heat and gradually addthe vegetables in it. Now stir for some 2-3 minutes. Add salt, black pepper andred chili flakes, cook for about 3-4 minutes till get mixed togethercompletely. Remove the vegetables onto a plate.
Topping
  1. Set the chicken, onion, capsicum bell pepper on a platter.
  2. Warm the tortillas on a tawa / fryingpan or sandwiches press.
  3. Top the tortilla with bell pepper /capsicum and onions. Top with the sliced chicken.
  4. Drizzled with sour cream, squeezeover some lemon juice and finally top with some sriracha sauce (if you like abit of kick).
  5. Now gently sprinkle each tortillawith some cheese and some cilantro (optional).
  6. Wrap tortillas tightly into a burritoshape and placing seam down. Cook for about 1 minute on each side or untilcrispy.
  7. Now remove from pan, cut each wrap inhalf. Serve with salsa or any additional sour cream and enjoy with your loveones.
What do you serve with chicken fajita wraps:
  1. ·       Homemade Tortillas
    ·       Black Beans with Bell Pepper and Rice
    ·       Tomato Avocado Salad
    ·       Chicken Tortillas Soup
    ·       Colorful Corn and Bean Salad

Notes

  • For other topping options, you can also easily include avocado slices, guacamole, shredded sauce, salsa, chopped coriander, or cilantro leaves.
  • Wraps can be stored in the fridge for up to 3-5 days or the freezer for up to 1 month.
  • To get heat up tortillas, place them in the microwave for 3-4 minutes on medium-high or just simply on a hot skillet.