Tex-Mex Spiced Chicken Fajita Wraps

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Juicy grilled chicken strips marinated in smoky Tex-Mex spices, wrapped with sautéed bell peppers and onions in warm flour tortillas. This Mexican-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs chicken breast, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced chicken breast
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced green bell pepper
• 1 medium, thinly sliced yellow onion
• 4 large flour tortillas
• 4, for serving lime wedges
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: In a large bowl, combine 1 lb thinly sliced chicken breast with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all pieces evenly and let marinate for 15 minutes.
2. Step 2: Heat a large skillet over medium-high heat and add the marinated chicken slices. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on edges.
3. Step 3: Remove the chicken and in the same skillet add the 1 large thinly sliced red bell pepper, 1 large thinly sliced green bell pepper, and 1 medium thinly sliced yellow onion. Sauté for 6-8 minutes until vegetables are tender with a slight caramelized color.
4. Step 4: Warm 4 large flour tortillas on a dry skillet or in the oven at 300°F for 2 minutes until pliable.
5. Step 5: Distribute the cooked chicken and sautéed vegetables evenly among the tortillas, sprinkle 1/4 cup chopped fresh cilantro on top, and serve with 4 lime wedges for squeezing.