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sliced chicken and vegetables cooking in cast iron skillet with seasoning

Chicken Fajita Wrap

  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 wraps 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Tex-Mex

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

  1. 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.
  2. Warm refried beans in a microwave or small pan until smooth and spreadable.
  3. Spread refried beans on each tortilla. Top with chicken-veggie mixture and shredded cheese.
  4. Fold sides inward and roll tightly into a wrap. Press lightly to seal.
  5. 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