Fajita Wrap

Loaded with juicy chicken, tender veggies, and rich refried beans, these fajita wraps are an easy protein-packed meal. It’s packed with smoky, spicy, and savory spices, shredded cheese, and fresh pico de gallo. 

 

Fajitas are one of my favorite meals. What’s not to love about intensely seasoned and perfectly cooked meat with onions, peppers, and beans? These fajita wraps are my new favorite way to eat this classic Mexican dish. 

Chicken fajitas wraps are everything you love about fajitas and everything you love about burritos. The meat is tender, moist, covered in a homemade fajita seasoning, and cooked with peppers and onions. Then the fajita mix is wrapped in a tortilla with beans, cheese, and salsa. You’ve got to try this easy recipe. 

Why You’ll Love These Chicken Fajita Wraps

These spicy chicken fajita wraps are a recipe that I make all the time. Whether I’m craving Mexican food or just a fresh protein-filled meal, these wraps always hit the spot. Here’s why I know you’ll love them too.

• So easy. This is a very straightforward recipe to make. It only takes 20 minutes, and the instructions are easy to follow. 
• Well-seasoned. The best part about these fajita wraps is how well-seasoned the meat is. The spice blend has 7 different seasonings, and the meat is cooked with peppers and onions. You won’t believe how much flavor the chicken ends up with. 
• Perfect for any occasion. This is such a versatile recipe. I often make chicken fajita wraps for an easy weeknight dinner, but they’re a great meal on the go, too. You can make them ahead of team for an easy lunch or snack, or make a big batch to bring to a potluck or picnic. 

What You’ll Need

Here are all the ingredients you’ll need to make these chicken fajitas with beans and cheese. Make sure to check out the recipe card at the end of the article to see the exact amounts for each of the ingredients. 

For the Fajita Filling:

• Chicken breasts – You can use thighs if you prefer.
• Bell pepper – Green bell peppers are traditional, but you can use a red one if you want a sweeter pepper flavor.
• Onion – A yellow onion is best, but a white or red onion will also work.
• Olive oil – Any type of cooking oil is fine.
• Chili powder – This adds heat to the recipe.
• Cumin – Cumin is a very earthy spice.
• Paprika – Paprika adds a lot of smoke to the fajitas.
• Garlic powder
• Onion powder
• Salt
• Black pepper – Always use freshly cracked pepper.

For the Wraps:

• Flour tortillas – You’ll need to use burrito-size tortillas.
• Refried beans – Pinto beans or black beans also work.
• Shredded cheese – I recommend shredded cheddar cheese or a Mexican cheese blend.
• Pico de gallo – store bought or Homemade Pico de Gallo works great

How to Make Chicken Fajita Wraps

Every time I make this recipe, I’m surprised at how easy it is to make. Here’s how to do it.

• Mix the fajitas. Add the chicken to a bowl with the bell pepper, onion, olive oil, and all the seasonings. Toss until the meat is well coated.
• Cook. Heat a large skillet over medium-high heat, then add the fajita mixture. Cook while stirring frequently until the meat is cooked and the veggies are soft, about 10-12 minutes.
• Assemble. Spread 1-2 tablespoons of beans over a tortilla, then add about ⅕ of the fajita mixture. Top with 2 tablespoons of shredded cheese and 1 tablespoon of pico de gallo.

• Fold. Fold in the edges of the tortilla, and roll to seal.
• Repeat. Repeat the assembly with the other 4 tortillas. 
• Sear (optional). If you want to sear and seal the fajita wrap, heat a skillet over medium-high heat, and add a tablespoon of oil. Place the wrap seam-side down in the pan and cook for 2 minutes. Flip, then cook for 2 more minutes. 

Tips for Success

Try out some of these tricks and tips when you make smoky Mexican fajita wraps with juicy chicken. 

• Heat the tortilla. The secret to folding tortillas is to heat them. Right before you assemble the wraps, heat the tortillas in the microwave or on the stove until they’re very warm and soft. They’ll be much easier to roll. 
• Roll tightly. When folding the chicken fajita wrap, make sure to roll it very tightly. The looser the wrap, the easier it will fall apart. 
• Serve it with a sauce. Chicken fajita wraps are best served with a fresh and flavorful sauce. I recommend Mexican Ranch or Homemade Guacamole. 

Fajita Wrap Variations

There are a lot of different variations that you can make of this recipe. Here are a few different types of fajita wraps that you can try.

• Add veggies. These chicken fajita wraps have tender bell peppers and onions, but you can add even more veggies if you want. Feel free to add tomatoes, squash, spinach, broccoli, or any other vegetables.
• Use a different meat. I usually make these with chicken, since it’s lean, full of protein, and super affordable. But you can also make this recipe with steak, pork, shrimp, or any type of ground meat.
• Add sour cream. Sour cream goes so well with Mexican food. If you’re a fan of this ingredient, add some sour cream or Mexican crema to the wrap when you add the pico de gallo.
• Make it vegetarian. If you don’t eat meat, or you just want a vegetarian dinner, you can still make fajita wraps. Just substitute the chicken with vegetables, mushrooms, or your favorite plant-based meat.
• Add more spice. This recipe has a kick of spice from the chili powder. But if you’re a fan of heat, you can dial up the spiciness. This chicken fajita wrap is great if you increase the chili powder, or add cayenne pepper, chipotle pepper, or fresh or pickled jalapeños. 

How to Store & Reheat Leftovers

I love to make a large batch of smoky chicken fajita wraps because they are store so well. Here’s everything you need to know. 

• Fridge. Store leftover wraps in an airtight container in the fridge for up to 2 days. If you store the chicken fajita filling by itself, it will last in the fridge for 4 days, and then you can assemble the wraps whenever you’re ready to eat them.
• Reheat. You can reheat these wraps in the microwave in 30-second increments until heated throughout. You can also wrap them in aluminum foil and heat them in a 375F oven for 15 minutes.
• Freezer. Leftover chicken fajita wraps will last for 3 months in the freezer. Let the wraps cool completely, then wrap them tightly in plastic wrap and place them in the freezer. Thaw in the fridge overnight before reheating in the microwave, or place the frozen wraps in aluminum foil and heat in a 375F oven for 20 minutes. 

More Easy Mexican-Inspired Recipes

If you love Mexican food as much as I do, then you’ve got to try some of these other easy recipes.

• Totchos
• Mexican Coleslaw
• Sheet Pan Tacos
• Mexican Pizza
• Buffalo Chicken Quesadilla
• Mexican Rice

Continue to Content

Yield: 5 servings

Fajita Wraps

Print

Chicken fajita wraps are packed with juicy meat, tender veggies, and a spicy and smoky seasoning. The wraps have beans, cheese, and salsa, and are an easy weeknight meal.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

For the Fajita Filling:

• 1 pound chicken breasts, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 Tablespoons olive oil
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Wraps:

• 5 burrito-sized flour tortillas
• 1/2 cup refried beans
• 2/3 cup shredded cheese
• 1/2 cup pico de gallo

Instructions

1. Add all of the ingredients for the fajita filling to a bowl, and toss to combine.
2. Heat a large skillet over medium-high heat, then add the chicken.
3. Add the chicken and cook for 10-12 minutes, while stirring frequently, until the meat is cooked and the veggies are soft. Remove from the heat.
4. Spread 1-2 Tablespoons of beans over the center of a tortilla, then top with 1/5 of the fajita filling.
5. Add 2 Tablespoons of cheese on top, and then 1 Tablespoon of pico de gallo.
6. Fold over the edges of the tortilla, and roll to seal.
7. Repeat with the rest of the tortillas.
8. Optionally, heat a skillet over medium-high heat and add 1 Tablespoon of oil. Place the wraps seam-side down and cook for 2 minutes, then flip and cook for 2 more minutes.
9. Serve with salsa, guacamole, or Mexican ranch sauce.

Notes

• Store leftovers in an airtight container in the fridge for 2 days, or store the fajita filling in the fridge for 4 days.
• To freeze, wrap tightly with plastic wrap then store in an airtight container for 3 months.
• Reheat in the microwave in 30-second increments, or wrapped in aluminum foil in a 375F oven for 15 minutes.
• For best results, heat the tortillas before assembling.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 468Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 92mgSodium 811mgCarbohydrates 37gFiber 4gSugar 3gProtein 38g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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