Crispy Chicken Fajita Wrap - Karyl's Kulinary Krusade
Print Recipe
5 from 8 votes

Crispy Chicken Fajita Wrap

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: Mexican
Servings: 2 people


  • 2 extra large flour tortillas
  • 2 boneless, skinless, chicken thighs, diced into 3/4" pieces
  • 1/2 cup yellow onion, sliced
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup green bell pepper, sliced
  • 1 avocado, peeled, seeded and diced
  • 1 Tablespoon butter

FAJITA SEASONING (makes 1/2 cup)

  • 2 Tablespoons chili powder
  • 1 Tablespoon oregano
  • 1 Tablespoon paprika
  • 1 Tablespoon cumin
  • 1/2 Tablespoon sea salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons fresh-cracked black pepper
  • 1 1/2 teaspoons cayenne pepper


  • 1/2 cup shredded cheese
  • 1/2 cup light sour cream, for garnish


  • Combine all seasonings for fajita seasoning mix and set aside. REMINDER: this will make 1/2 cup. You will ONLY need a very small amount for this recipe!
  • Melt 1/2 Tablespoon butter in large skillet over medium heat. Add onions and a pinch of salt and cook, tossing occasionally, for 10 minutes until onions are golden. Add red and green bell peppers and cook, tossing occasionally, for 10 minutes. Remove mixture and set aside
  • Melt remaining butter in skillet over medium heat. Add chicken, turn heat to medium-high and cook, tossing occasionally, for about 7 minutes until chicken is cooked through and no longer pink. Return pepper and onion mixture to skillet, and season with about 1 1/2 teaspoons of fajita seasoning. Taste, and add a little more if necessary. 
  • Spray a grill pan with cooking spray. Turn heat to medium-low. Warm tortillas for about 30 seconds per side. Remove and set aside
  • Lay tortilla on a flat surface. Add about 1/4 cup of chicken/onion/pepper mixture to the tortilla, and roll the wrap (see below)
  • Heat grill pan to medium and place tortilla in grill pan, seam-side down. Press down semi-firmly. Grill for about 3 minutes per side, until you get the golden brown grill marks


  • Make sure the filling is a little off-center, towards you. Top with diced avocado, plus shredded cheese, if desired. 
  • Fold in sides of tortilla that line up with filling. Roll tortilla from end closest to you, and roll over the filling. You may have to push escaping filling under the roll
  • Continue to roll tightly, pulling the tortilla slightly towards you as you roll, until the wrap is sealed
  • Remove wrap from grill pan, and cut in half. Serve with additional avocado/guacamole and/or sour cream, if desired