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- 2 large chicken breasts, sliced into thin strips - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 bell pepper (any color), sliced - 1 medium onion, sliced - 4 large tortillas (flour or corn) - Salt and pepper to taste - Optional toppings: shredded cheese, sour cream, salsa, fresh cilantro

Easy Chicken Fajita Wraps for Busy Nights

Discover the mouthwatering delight of Sizzling Chicken Fajita Wraps, a favorite for casual dinners or meal prep. Juicy chicken, colorful bell peppers, and onions come together in warm tortillas to create a satisfying dish loved by all ages. This easy recipe allows for endless customization with your choice of toppings like cheese, salsa, and fresh cilantro. Perfect for any occasion, these wraps are sure to impress and please your family and friends!
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Ingredients
  

1 pound boneless, skinless chicken breasts, thinly sliced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

1 medium bell pepper (your choice of red, yellow, or green), sliced into thin strips

1 medium onion, sliced into thin rings

4 large flour tortillas

1 cup shredded cheddar cheese (optional, for added richness)

½ cup sour cream (or substitute Greek yogurt for a healthier twist)

½ cup salsa (homemade or store-bought)

Fresh cilantro, chopped (for garnish)

Instructions
 

Season the Chicken: In a large mixing bowl, add the thinly sliced chicken breast along with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Toss the mixture thoroughly until every piece of chicken is well-coated with the spices.

    Cook the Chicken: Preheat a large skillet over medium-high heat. Once hot, add the seasoned chicken to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and no longer pink in the center. Once done, transfer the chicken to a plate and set aside.

      Sauté the Veggies: In the same skillet (keeping all those flavorful bits), add the sliced bell pepper and onion. Sauté for about 3-4 minutes, stirring frequently until the vegetables are tender and slightly caramelized, developing a lovely sweetness.

        Combine: Return the cooked chicken to the skillet with the sautéed veggies. Stir everything together and cook for an additional 1-2 minutes so that the flavors can meld and the chicken warms back up.

          Assemble the Wraps: Lay a flour tortilla flat on a clean surface or plate. Place a generous portion of the chicken and veggie mixture in the center. If desired, sprinkle some shredded cheddar cheese on top. Add a dollop of sour cream and a spoonful of salsa to elevate the flavors.

            Wrap It Up: Gently fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to secure all the delicious fillings inside. Repeat this process with the remaining tortillas and filling.

              Serve: Slice each wrap in half diagonally for a beautiful presentation. Serve warm, and garnish with freshly chopped cilantro on top for a burst of color and flavor.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings