Make flavorful Chicken Fajita Wraps at home with tender chicken, sautéed bell peppers, and onions, wrapped in soft tortillas. This easy chicken fajita recipe is perfect for quick weeknight dinners, healthy lunch ideas, or meal prep. Serve with creamy Greek yogurt sauce and melted Monterey Jack cheese for a homemade Mexican wrap everyone will love.

Ingredients

1 ½ pounds boneless, skinless chicken breasts
4 tablespoons olive oil, divided
1 lime, zested and halved, divided
2 tablespoons Fajita Seasoning, plus 2 teaspoons for the sauce, divided
2 large bell peppers (or 3 small), assorted colors
1 small red onion
½ cup plain Greek yogurt (2% or nonfat)
¼ cup sour cream (light or regular)
6 burrito-size flour tortillas (or low-carb wraps)
1 ½ to 2 cups shredded Monterey Jack cheese, or as desired

Instructions

Prep the Chicken, Veggies, and Sauce

Slice the chicken into thin, short strips. In a bowl, toss the chicken with 3 tablespoons olive oil, juice from half the lime, and 2 tablespoons Fajita Seasoning. Set aside. (If preparing ahead, cover and refrigerate up to 6 hours.)
Slice the bell peppers into thin 2-inch strips. Halve and thinly slice the red onion. Set aside.
For the sauce, mix Greek yogurt, sour cream, 2 teaspoons Fajita Seasoning, juice from the remaining half of the lime, and 1 teaspoon lime zest. Refrigerate until ready to assemble.

Cook the Chicken Fajita Mixture

Heat a large nonstick skillet over medium-high heat. Add the chicken in a single layer. Let cook, undisturbed, for 2 minutes. Stir occasionally and cook for 5–6 more minutes, or until browned and fully cooked. Transfer the chicken to a large plate or bowl.
Add the remaining 1 tablespoon olive oil to the empty skillet. Cook the sliced bell peppers and onions over medium-high heat, stirring occasionally, for 4–5 minutes, until tender. Reduce heat if necessary to prevent burning. Combine the veggies with the chicken. Set aside to cool.

Assemble the Wraps

Place a tortilla on a cutting board and sprinkle about ¼ cup cheese near the edges. Add ⅙ of the chicken and veggie mixture down the center. Top with 2 tablespoons of sauce. Fold in the sides and roll tightly. Repeat for remaining wraps.

Brown the Wraps

Clean the skillet and coat generously with nonstick cooking spray. Heat over medium. Place wraps seam-side down and cook until golden brown. Spray the tops lightly, flip, and brown all sides. Repeat with remaining wraps.
Slice in half and serve warm.

Why You’ll Love This Recipe

Quick and flavorful: Ready in about 30 minutes.
Customizable: Use any veggies or cheese you love.
Family-friendly: Everyone can assemble their own wraps.
Healthy twist: Greek yogurt adds creaminess with less fat.

Tips

Slice chicken and veggies uniformly for even cooking.
Don’t overcrowd the skillet when browning the wraps—work in batches.
Let the wraps rest for a minute after browning for easier slicing.

Variations and Substitutions

Protein swap: Use shrimp, steak, or tofu instead of chicken.
Tortilla options: Whole wheat, spinach, or low-carb wraps work great.
Cheese alternatives: Cheddar, Colby, or Pepper Jack can be used.
Spice level: Add jalapeños or hot sauce for extra heat.

FAQs

Can I make these ahead of time?
Yes! Prepare the chicken, veggies, and sauce up to 6 hours in advance. Assemble and brown wraps just before serving.

Can I freeze them?
Yes, fully assembled wraps can be frozen before browning. Reheat in a skillet or oven until warmed through.

How can I make them gluten-free?
Use gluten-free tortillas. The rest of the recipe is naturally gluten-free.

Serving

Serve with extra sauce on the side, fresh salsa, or guacamole.
Pair with a side salad or Mexican rice for a complete meal.

Suggestions

Add avocado slices or pickled jalapeños for a flavor boost.
Top with fresh cilantro and a squeeze of lime before serving.
For a lighter version, skip the cheese or use a reduced-fat option.