Sizzling Tex-Mex Fajita Wraps: A Copycat Street-Food Favorite

Allergens

Gluten, Dairy (optional)

Ingredients

• 1. 2 boneless, skinless chicken breasts, thinly sliced 2. 1 red bell pepper, thinly sliced 3. 1 green bell pepper, thinly sliced 4. 1 yellow bell pepper, thinly sliced 5. 8
• inch flour tortillas (2 per serving) 6. 2 tablespoons olive oil 7. Salt and pepper, to taste 8. 1 lime, juiced 9. 1 teaspoon ground cumin 10. 1 teaspoon smoked paprika 11. 1 teaspoon chili powder 12. 1/2 teaspoon garlic powder 13. 1/2 teaspoon onion powder 14. Fresh cilantro, for garnish 15. Shredded cheese, for serving (optional) 16. Sour cream, for serving (optional)

Instructions

1. In a medium bowl, combine chicken with lime juice, olive oil, salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and onion powder. Mix well and let marinate for 30 minutes.
2. Heat a large grill or grill pan over medium high heat. Grill the bell peppers until tender with charred marks, then set aside.
3. Grill the marinated chicken for about 4 5 minutes per side, until cooked through and slightly charred.
4. Warm the flour tortillas on the grill for about 10 seconds per side, just enough to soften them without making them soggy.
5. Assemble your fajita wraps with marinated chicken, grilled bell peppers, shredded cheese (if using), and sour cream (if using). Top with fresh cilantro for a burst of color and flavor.
6. Fold the tortillas over to create a wrapped fajita and enjoy!

Chef’s Insight

Don't be afraid to play around with different spice combinations or add in some hot sauce for extra heat.

Notes

Pair your fajita wraps with a side of refried beans or rice and a refreshing Mexican beer for a true Tex-Mex experience.