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Chicken Fajita Wraps with Veggies and Guac – The Charming Detroiter
We’re getting into full summer swing here on the blog with today’s recipe! I’m sharing my quick and easy chicken fajita wraps, which are loaded with delicious toppings!
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Happy Monday, friends! I am ready for summer to be here like. right. now. And if it doesn’t want to show up quite yet (as is so often the case here in Michigan), you’d better believe I’m going to cook like it is anyways! We are looking forward to a long weekend for Memorial Day coming up in a couple weekends, but for now, we’re eating lots of fresh fruits and veggies and grilling (even in the rain 😀 ). So for today I thought I’d share this fun and super simple chicken fajita wraps recipe with y’all!
The inspiration for this recipe was my sister, who uses a similar super simple genius recipe when she’s got leftover chicken. I jazzed it up a bit with guacamole, shredded cheese and sour cream with some sautéed veggies, but you could easily use any kinds of Mexican or Southwestern ingredients that you have lying around the fridge, like beans, rice, or smashed avocado!
Chicken Fajita Wraps with Veggies and Guac
We're getting into full summer swing here on the blog with today's recipe! I'm sharing my quick and easy chicken fajita wraps, which are loaded with delicious toppings too!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Ingredients
- 4-6 boneless skinless chicken thighs sliced into strips
- 2 teaspoons kosher salt
- 1 tablespoon taco/Mexican seasoning
- 2 tablespoons canola oil
- 1 red bell pepper sliced
- 1 large white onion sliced
- 4 large flour tortillas
- Guacamole
- Sour cream
- Lettuce shredded
- Shredded Mexican cheese
Instructions
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In a medium mixing bowl, combine chicken, 1 teaspoon salt, and taco/Mexican seasoning and stir until combined. Set aside.
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Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Once hot, add red bell pepper, onion, and remaining 1 teaspoon salt and cook for about 8-10 minutes, stirring occasionally, until vegetables are softened and starting to brown. Remove veggies from pan and set aside (keep warm).
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Add remaining 1 tablespoon canola oil to pan. Once hot, add chicken and cook for about 3-5 minutes per side, until cooked through. Remove from pan.
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To assemble wraps, fill each tortilla with guacamole, sour cream, lettuce, cheese, chicken, and cooked veggies. Roll up each wrap, cut in half and serve. Enjoy!
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