Firecracker Chicken Fajita Wraps

Allergens

Wheat (Gluten) in flour tortillas

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small flour tortillas
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced
• 1 lime, juiced
• Fresh cilantro leaves, for garnish
• Shredded cheese, for serving (optional)
• Sour cream, for serving (optional)

Instructions

1. In a large mixing bowl, combine the chicken breasts, chili powder, cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
2. Heat a large cast iron skillet or grill pan over medium high heat. Add 1 tbsp of olive oil and allow it to heat up.
3. Cook the marinated chicken for 5 minutes per side, or until cooked through. Remove from the pan and let rest for 5 minutes before thinly slicing.
4. In the same skillet, add the remaining olive oil and sauté the onion and bell pepper until tender and slightly charred, about 5 7 minutes. Stir in the lime juice and season with salt and pepper to taste.
5. Warm the flour tortillas in a separate pan or directly over the flame of a gas stove for an added touch of smokiness.
6. Assemble the fajita wraps by placing sliced chicken, sautéed vegetables, and desired toppings (such as shredded cheese and sour cream) inside each tortilla. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

To intensify the smoky flavor, use mesquite or hickory wood chips when grilling.

Notes

Adjust the spice level to your preference by increasing or decreasing the amount of chili powder used in the marinade.