Crispy Chicken Fajita Wrap combines all of the delicious flavors of chicken fajitas in a tortilla. The homemade seasoning mix is simple and full of bold flavors, and the wrap is finished in a grill pan for an extra crunch

I very rarely, if ever, ate Mexican food growing up. We lived in a very culturally diverse city, with ethnic restaurants everywhere, but Mexican restaurants were never our choice. Now it’s one of my go-to options.

I also refused to eat avocados until after I moved to Oklahoma. I’m not sure why, but it was probably the texture. But once I got a taste of guacamole I was hooked, and now I eat avocado nearly every day.

When I try a new Mexican restaurant I always get fajitas…I figure if they can do those right, then everything else will be delicious. And let’s face it, the best sound and smell is the sizzling meat and vegetables as they come to your table.

While I love fajitas, they can sometimes be messy. So I created Crispy Chicken Fajita Wrap

They’re great to make ahead and freezer-friendly
You can easily swap out the chicken for another protein
They’re easy to make and ready in under 30 minutes
Finished chicken fajita wrap cut in half and stacked

This Crispy Chicken Fajita Wrap is so delicious! It combines all of the wonderful flavors of fajitas, and it’s perfect for an on-the-go meal.

INGREDIENT TIPS FOR CRISPY CHICKEN FAJITA WRAP
Make your own fajita seasoning! It’s super easy to make in about 2 minutes and uses spices you probably already have in your pantry. This way you know exactly what’s in it, and can always have it on hand.

I use chicken thighs because I’ve always been a dark meat chicken girl. But of course, you can use chicken breast if you prefer.

You can’t have fajitas without peppers and onions, and Crispy Chicken Fajita Wrap is no different. You can use your choice of pepper colors. Prefer yellow onion for this recipe, but you can use red onion.

I love the addition of creamy avocado, as another layer of flavor and texture. I typically just use diced avocado because I always have it on hand. But if I happen to have guacamole I’ll use that instead.

TIPS FOR WRAPPING THE CRISPY CHICKEN FAJITA WRAP
Yes, wrapping was the hardest part of the process for me. And yes, after numerous failed attempts, I followed an online video to get it right. Nope, no shame in my game!

Use an XL Flour Tortilla (burrito size). To make it more pliable, place the tortilla between 2 paper towels and warm it in the microwave for 5-7 seconds.

Don’t overfill the tortilla, or it will be harder to roll and will likely burst. I use 1/4 – 1/3 cup of filling per tortilla.

Wrap the tortilla snugly so the filling doesn’t spill out.

Finished chicken fajita wrap cut in half and one half leaning against the other, with avocado on the side
STEP BY STEP INSTRUCTIONS
Combine all ingredients for fajita seasoning mix and set aside.

Melt butter in a large skillet over medium heat, add onions and salt, and cook for 10 minutes. Add bell peppers and cook, tossing occasionally, for 10 minutes.

overhead process shot of veggies sauteeing in a black skillet
Remove mixture and set aside. Melt remaining butter in the skillet over medium heat. Add diced chicken, turn heat to medium-high, and cook for about 7 minutes.

Return pepper and onion mixture to the skillet and combine with chicken. Add 1 1/2 teaspoons of fajita seasoning.

overhead process shot of veggies and chicken, mixed with fajita seasoning, in a black skillet
Place tortillas between 2 damp paper towels, and microwave for 5-7 seconds.

Place tortilla on a flat surface. Add 1/4-1/3 cup of filling to the bottom third of the tortilla. Top with diced avocado.

overhead process shot: chicken fajita mixture and avocado on tortilla
Fold sides of the tortilla towards the middle.

overhead process shot of 1st step of wrapping
fold the bottom of the tortilla up and over the filling.

overhead process shot of 2nd step of wrapping
Continue rolling from the bottom, and folding in the sides, until the tortilla is fully wrapped.

overhead process shot of 3rd step of wrapping
FINISHING THE CRISPY CHICKEN FAJITA WRAP
Yes, you can eat the Crispy Chicken Fajita Wrap as-is, but then you don’t get the crispy part or the beautiful grill marks.

Heat a Grill Pan over medium-high heat, spray with cooking spray, and place the Crispy Chicken Fajita Wrap seam-side up in the grill pan.

Place a flat pot cover on top, press down lightly, and cook for 3-4 minutes per side.

Crispy Chicken Fajita Wrap

Crispy Chicken Fajita Wrap combines all of the delicious flavors of chicken fajitas in a tortilla. The homemade seasoning mix is simple and full of bold flavors, and the wrap is finished in a grill pan for an extra crunch

Ingredients
2 extra large flour tortillas
2 boneless, skinless, chicken thighs, diced into 3/4″ pieces
1/4 cup yellow onion, sliced
1/2 cup red bell pepper, sliced
1/2 cup green bell pepper, sliced
1 avocado, peeled, seeded and diced
1 Tablespoon butter
FAJITA SEASONING (makes 1/2 cup)
2 Tablespoons chili powder
2 Tablespoon oregano
1 Tablespoon paprika
1 Tablespoon cumin
1/2 Tablespoon sea salt
2 1/4 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons fresh-cracked black pepper
2 1/4 teaspoons cayenne pepper
OPTIONAL ITEMS
1/2 cup shredded cheese
1/2 cup light sour cream, for garnish
Instructions
Combine all seasonings for fajita seasoning mix and set aside.
Melt 1/2 tablespoon butter in a large skillet over medium heat. Add onions and a pinch of salt and cook, tossing occasionally, for 10 minutes until onions are golden. Add bell peppers and cook, tossing occasionally, for 10 minutes. Remove mixture and set aside
Melt remaining butter in the skillet over medium heat. Add chicken, turn heat to medium-high and cook, tossing occasionally, for about 7 minutes until chicken is just cooked through. Return the veggie mixture to skillet, add 1 1/2 teaspoons of fajita seasoning, and mix together well.
WARM THE TORTILLAS SO THEY ARE MORE PLIABLE: place tortillas between 2 damp paper towels, and microwave for about 10 seconds
Lay tortilla on a flat surface. Add about 1/4 cup of fajita mixture to the tortilla, top with diced avocado, and roll the wrap (see below)
Heat a grill pan to medium and place the wrap seam-side down. Press down slightly, and cover with a pot cover. Cook for 3 minutes per side, until you get the golden brown grill marks
Remove wrap from grill pan, and cut in half. Serve with additional avocado/guacamole and/or sour cream, if desired
HOW TO ROLL THE WRAP
Make sure the filling is at the bottom third of the wrap. Don’t overfill, or it won’t roll properly. Top with diced avocado, plus shredded cheese, if desired.
Fold in sides of tortilla that line up with filling. Roll tortilla from the end closest to you, and roll over the filling. You may have to push escaping filling under the roll
Continue to roll tightly, pulling the tortilla slightly towards you as you roll, until the wrap is sealed
Notes
FAJITA SEASONING:
The ingredients make 1/2 cup, but you only need about 1 1/2 teaspoons for this dish
Store the rest in an airtight container in your pantry

MAKE AHEAD INSTRUCTIONS

You can prepare the filling up to 2 days ahead, and store the filling in an airtight container in the fridge
Allow the filling to return to room temperature, and then fill the tortillas as normal

FREEZER INSTRUCTIONS

Roll the wraps, and then wrap them individually in aluminum foil
Store in a freezer-safe Ziploc bag

TO REHEAT FROZEN WRAPS

Take the wrap from the freezer and remove the aluminum foil
Wrap the Crispy Chicken Fajita Wrap in a damp paper towel. Microwave on high for about 4 minutes, turning once halfway through