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When it comes to making Zesty Chicken Fajita Wraps, melding flavors is paramount. The combination of marinated chicken and vibrant vegetables not only enhances the dish’s taste but also creates a more balanced nutritional profile. As the chicken cooks, it releases juices that mix with the spices and the natural sweetness of the bell peppers and onions. This interaction creates a delicious, savory filling that will elevate your wraps to new heights.

Easy Chicken Fajita Wraps for Busy Nights

Discover a new favorite with Zesty Chicken Fajita Wraps, a delicious twist on the classic Tex-Mex dish. Packed with lean chicken, sautéed bell peppers, and onions, these wraps are not only flavorful but nutritious too. Perfect for busy weeknights or meal prep, they cater to various dietary preferences, making them a family-friendly choice. Explore how easy it is to bring the vibrant taste of fajitas into a convenient wrap format that everyone will love! Enjoy the satisfaction of creating a meal that is both hearty and wholesome at home.
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Ingredients
  

1 pound boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 medium red bell pepper, sliced into thin strips

1 medium green bell pepper, sliced into thin strips

1 medium onion, sliced into thin strips

4 large flour tortillas (10-inch)

1 cup shredded sharp cheddar cheese

1 cup fresh lettuce, shredded

½ cup sour cream

½ cup salsa (mild or spicy, according to preference)

Lime wedges for serving (optional, for an extra zing)

Instructions
 

Heat the Skillet: In a large skillet, pour in the olive oil and place it over medium-high heat until the oil shimmers, indicating that it’s hot enough for cooking.

    Cook the Chicken: Add the sliced chicken strips to the skillet, ensuring they lay in a single layer for even cooking. Sprinkle evenly with chili powder, ground cumin, smoked paprika, salt, and pepper. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until it is cooked through and reaches an internal temperature of 165°F (75°C), with no pink remaining. Once done, transfer the chicken to a clean plate and set aside.

      Sauté the Vegetables: In the same hot skillet, add the sliced red and green bell peppers along with the onion. Sauté for about 4-5 minutes, stirring frequently, until the vegetables are tender and start to caramelize, bringing out their natural sweetness.

        Combine Chicken & Veggies: Return the cooked chicken to the skillet with the sautéed vegetables. Stir thoroughly to combine and heat everything for another 1-2 minutes until warmed through and flavors meld together.

          Warm the Tortillas: Meanwhile, warm the flour tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or microwaving them covered with a damp paper towel for 15-20 seconds until they’re just pliable.

            Assemble the Wraps: Take each tortilla and lay a generous scoop of the chicken and vegetable mixture in the center. Sprinkle with shredded sharp cheddar cheese followed by a handful of shredded lettuce, a dollop of sour cream, and a drizzle of salsa.

              Wrap it Up: To create a wrap, fold in the sides of the tortilla and roll it tightly from the bottom up, ensuring the filling is securely enclosed.

                Serve: Present the wraps on plates, alongside lime wedges for squeezing on top, adding a zesty twist to each bite!

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 wraps