Chicken Fajita Wraps with Creamy Cilantro Mayo

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  • Cook time icon 20 minutes Prep | 20 minutes Cooking
  • Servings icon 8 Servings
Chicken Fajita Wrap

Cilantro Mayo

Chicken Fajita Wraps

  • 2 boneless skinless chicken breasts, sliced into 1-inch strips
  • Juice of 1 lime
  • ½ tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp ground black pepper
  • 1 tsp. olive oil
  • 1 red bell pepper, seeded, sliced into thin strips
  • 1 green bell pepper, seeded, sliced into thin strips
  • 1 yellow bell pepper, seeded, sliced into thin strips
  • 1 small red onion, peeled and thinly sliced
  • 1 head leaf lettuce, washed, leaves separated
  • 8 flour tortillas or other flatbread


Cilantro Mayo:
1. Combine mayonnaise, garlic and cilantro in a bowl.

2. Cover and refrigerate until use.

Fajita Wraps:
1. Place sliced chicken in a shallow baking dish. Sprinkle with lime juice, cumin, salt and pepper. Toss to coat, let stand for 10 minutes.

2. Heat olive oil in a large pan over medium-high heat. Add chicken and cook until done.

3. Remove chicken from the pan and place on a plate, set aside.

4. Add peppers to the same pan, stir and cook for 5 minutes.

5. Add chicken back to pan with peppers, stir and heat through.

6. If desired, warm the tortillas by placing on a paper towel and microwaving for 10-15 seconds.

7. Assemble wrap: spread a desired amount of cilantro mayo on a flat tortilla. Add chicken, peppers, onion and lettuce. Fold sides of tortilla towards the center, and then roll tortilla like a burrito. Serve.


Vegetarian version: substitute zucchini, cabbage, black beans, and other vegetables for the chicken.


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