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)

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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