0 from 9 votes
Chicken Fajita Wrap
This Chicken Fajita Wrap is an easy recipe perfect for a quick dinner or a simple lunch. The chicken and veggies take minimal effort but have maximun flavor..
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8 Servings
Calories: 385 kcal
Course:
Main Course , Lunch
Cuisine:
Mexican
Ingredients
For the chicken:
- 2 cups chunky salsa
- ¼ cup fajita seasoning
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 large sweet onion sliced
- 2 pounds boneless skinless chicken breasts about 3-4 breasts
For serving:
- 8 flour tortillas
- 2 cups shredded Mexican blend cheese
- guacamole
- ½ cup sour cream
- cilantro
- sliced lime
Instructions
- In the basin of your slow cooker, add the salsa and fajita seasoning and stir until well combined. Add the sliced peppers and onions and make sure everything is coated well with the salsa.
- Place the chicken breasts into the crockpot and nestle them down into the peppers, onions, and sauce, spooning some over the chicken breasts.
- Cover the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.
- Cut the chicken into cubes or use 2 forks to shred it. You can remove the chicken to do this also if it's easier.
- Assemble the fajita filling on tortillas and top with cheese and guacamole before rolling them up tightly.
- Serve warm with sour cream, cilantro and lime wedges.
Cup of Yum
Notes
- Store leftover chicken fajita filling in the refrigerator in an airtight container for up to 3 days. Assembled chicken fajita wraps will stay fresh in the refrigerator for 24 hours before they become soggy.
- Try making this fajita recipe using chicken thighs instead of chicken breasts. They are a more flavorful cut but take a little longer to cook so keep an eye on them.
- Store leftover chicken fajita filling in the refrigerator in an airtight container for up to 3 days. Assembled chicken fajita wraps will stay fresh in the refrigerator for 24 hours before they become soggy.
- Try making this fajita recipe using chicken thighs instead of chicken breasts. They are a more flavorful cut but take a little longer to cook so keep an eye on them.
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
31g
(10%)
Protein
35g
(70%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
98mg
(33%)
Sodium
1602mg
(67%)
Potassium
807mg
(23%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
1844IU
(37%)
Vitamin C
66mg
(73%)
Calcium
417mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 98mg | 33% |
| Sodium | 1602mg | 67% |
| Potassium | 807mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1844IU | 37% |
| Vitamin C | 66mg | 73% |
| Calcium | 417mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.