Chicken Fajita Wraps
Juicy, spiced chicken strips are seared with sweet bell peppers and onions, then wrapped in warm flatbread with a creamy garlic yogurt sauce, fresh greens, and a burst of citrus. It’s the perfect mashup of classic fajitas and Mediterranean wrap goodness — ideal for lunches, dinners, or on-the-go meals!
Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the Chicken Fajita Filling:
500g (1 lb) boneless skinless chicken breasts or thighs, sliced into strips
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
½ tsp oregano
Salt & black pepper to taste
Juice of ½ lemon
Vegetables:
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1 small red onion, thinly sliced
For the Wraps:
4 large tortillas or Mediterranean flatbreads (lavash or pita)
1 cup baby spinach, lettuce, or arugula
½ cup cherry tomatoes, halved (optional)
½ avocado, sliced
Garlic Yogurt Sauce:
½ cup Greek yogurt
1 garlic clove, finely grated
1 tbsp lemon juice
1 tsp olive oil
Salt to taste
Instructions:
1. Marinate the Chicken
In a bowl, combine sliced chicken, olive oil, paprika, cumin, garlic powder, oregano, salt, pepper, and lemon juice.
Mix well and set aside to marinate while prepping the vegetables (5–10 minutes is enough).
2. Cook the Chicken and Vegetables
Heat a skillet or grill pan over medium-high heat.
Add chicken strips and cook for 6–7 minutes until golden and cooked through. Remove and set aside.
In the same pan, add peppers and onions. Sauté for 4–5 minutes until slightly charred but still tender-crisp.
3. Make the Garlic Yogurt Sauce
In a small bowl, mix Greek yogurt with garlic, lemon juice, olive oil, and salt. Stir until creamy.
4. Assemble the Wraps
Warm your tortillas or flatbreads.
Spread a spoonful of garlic yogurt sauce on each wrap.
Add spinach or greens, chicken, sauteed peppers and onions, cherry tomatoes, and avocado slices (if using).
Drizzle with extra sauce and roll up tightly.
Notes:
You can slice and prep everything ahead, then quickly sauté when ready to serve.
For extra flavor, char your wraps on a skillet before serving.
Works great with hummus instead of yogurt sauce for a dairy-free option.
Tips:
Want spice? Add chili flakes or a dash of harissa to the marinade.
Meal prep tip: Store chicken and veggies separately in the fridge for up to 3 days.
Add grains: Add a spoonful of cooked quinoa or rice to the wrap for more substance.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Thighs are juicier and perfect for wraps.
Q: Can I make this vegetarian?
A: Absolutely — use grilled halloumi, tofu, or roasted chickpeas instead of chicken.
Q: Can I freeze it?
A: The cooked chicken and sauteed veggies freeze well. Assemble wraps fresh when ready to eat.
Nutritional Information
Calories: 430
Protein: 33g
Carbs: 28g
Fat: 20g
Fiber: 5g
Sugar: 6g
Sodium: 580mg