Description
A bold, satisfying chicken fajita wrap packed with seasoned chicken, sautéed peppers, melted cheese, and refried beans. Ideal for meal prep or crisping up in the skillet for an easy, protein-packed lunch.
Ingredients
Scale
- 1 lb chicken tenderloins or leftover grilled chicken, sliced
- 2 bell peppers (red and yellow), sliced
- 1 onion, sliced
- 1 packet fajita seasoning
- 1/4 cup water
- 4 flour tortillas or low-carb wraps
- 1 can refried beans
- 1 cup shredded Mexican blend cheese
- 2 tbsp olive oil
- Fresh cilantro (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Add chicken, peppers, onions, fajita seasoning, and water. Cook for 8–10 minutes until chicken is browned and vegetables are tender.
- Warm refried beans in a microwave or small pan until smooth and spreadable.
- Spread refried beans on each tortilla. Top with chicken-veggie mixture and shredded cheese.
- Fold sides inward and roll tightly into a wrap. Press lightly to seal.
- Toast in a clean skillet, seam-side down, until golden and crisp (2–3 minutes per side).
Notes
Swap refried beans for Greek yogurt or mashed avocado for a lighter version. These wraps reheat well and can be frozen individually for busy weeks. Great with Alexia sweet potato fries on the side.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken fajita wrap, meal prep, skillet, easy lunch, freezer friendly