Chicken Fajita Wraps Recipes

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EASY CHICKEN FAJITAS



Easy chicken fajitas image

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table

Provided by Member recipe by Steven Morris

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 14

2 large chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
1 heaped tbsp smoked paprika
1 tbsp ground coriander
pinch of ground cumin
2 medium garlic cloves, crushed
4 tbsp olive oil
1 lime, juiced
4-5 drops Tabasco
6 medium tortillas
bag mixed salad
230g tub fresh salsa

Steps:

  • Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
  • Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
  • Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
  • Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
  • Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
  • To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
  • Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium

CHICKEN FAJITA WRAP



Chicken Fajita Wrap image

For an on-the-go dish with a chipotle kick, treat yourself to this warm, spicy fajita wrap. Chicken, veggies and pepper Jack cheese? That's a wrap!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 1 serving

Number Of Ingredients 6

1/2 cup thin green pepper strips
1/4 cup slivered onions
2 oz. OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast
1 whole wheat tortilla (8 inch)
1 Tbsp. KRAFT Chipotle Aioli
1 KRAFT Big Slice Pepper Jack Cheese Slice, cut in half

Steps:

  • Cook and stir vegetables in medium nonstick skillet on medium-high heat 4 min. or until crisp-tender; spoon to one side of skillet.
  • Add chicken to other side of skillet; cook 2 min. or until heated through, turning after 1 min.
  • Spread tortilla with aioli; top with chicken, vegetables and cheese. Roll up.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

SOUTHWESTERN CHICKEN FAJITA WRAPS



Southwestern Chicken Fajita Wraps image

Make Mexican restaurant fare at home in about 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

1 can (11 oz) Southwestern style corn, undrained
1 small tomato, seeded, chopped (1/3 cup)
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 1/2 teaspoons ground cumin
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

  • In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
  • Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
  • To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g

FLAVORFUL CHICKEN FAJITAS



Flavorful Chicken Fajitas image

This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

Steps:

  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN FAJITAS



Chicken fajitas image

This quick fajita recipe is a feast of flavours and colours - get stuck in!

Provided by Jamie Oliver

Categories     Chicken Recipes     Jamie's Ministry of Food     Chicken     Chicken breast     Sandwiches & wraps

Time 25m

Yield 2

Number Of Ingredients 22

1 red pepper
1 medium red onion
2 skinless free-range chicken breasts
1 teaspoon smoked paprika
1 small pinch of ground cumin
2 limes
olive oil
4 small flour tortillas, or 2 large
150 ml fat-free natural yoghurt
50 g Cheddar cheese
SALSA
½-1 fresh red chilli, to your taste
15 ripe cherry tomatoes
1 bunch fresh coriander, (30g)
1 lime
extra virgin olive oil
GUACAMOLE
1 small handful of mixed-colour rip cherry tomatoes
½-1 fresh red chilli
a few sprigs of fresh coriander
1 ripe avocado
1 lime

Steps:

  • Put a griddle pan on a high heat.
  • Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
  • Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
  • For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
  • Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour.
  • To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
  • Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
  • Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
  • At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board.
  • Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

Nutrition Facts : Calories 711 calories, Fat 31.8 g fat, SaturatedFat 10.7 g saturated fat, Protein 49.5 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 2.4 g salt, Fiber 8.1 g fibre

HOMEMADE CHICKEN FAJITAS



Homemade Chicken Fajitas image

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

Provided by Mark A. Sheeler

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h35m

Yield 4

Number Of Ingredients 12

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
1 ½ pounds skinless, boneless chicken breast, cut into strips
4 tablespoons olive oil, or more as needed
2 bell peppers, sliced
1 onion, thinly sliced
8 (6 inch) flour tortillas

Steps:

  • Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
  • Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
  • Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
  • Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
  • While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
  • To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g

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