Chicken Fajita Wraps with Creamy Avocado Dip
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Chicken Fajita Wraps with Creamy Avocado Dip
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Choose your favorite chicken recipe:
- 1 Recipe Sheet Pan Chicken Fajitas (use 1/2 recipe)
- 1 Recipe Skillet Chicken Fajitas (use 1/2 recipe)
- 1 Recipe Slow Cooker Chicken Fajitas (use 1/2 recipe)
Chicken Fajita Wraps
- 1 tablespoon olive oil
- 1 flatbread I use Multi-grain with Flax, package, Flatout brand
- 1 1/2 cups rice cooked
- 1 oz. can black beans rinsed and drained
- 1 1/2 cups cheddar cheese sharp
- sour cream
Creamy Avocado Dip
- 1 avocado medium
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 3 tablespoons milk
- 1-2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Fajita Chicken and Vegetables: Cook Chicken, onion and bell peppers according to Recipe Directions.
- While chicken is marinating or slow cooking, make the Avocado Crema. Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
- For each of the wraps, layer approximate 1/4 cup rice, 3 tablespoons black beans, 1/3 cup Fajita Chicken and Vegetables, thin layer of sour cream (or dollops are easier), and 3 tablespoons cheese. Feel free to play with the ratios per personal preference. Tightly roll up Chicken Fajita Wraps.
- Heat 1 tablespoon olive oil over medium high heat in a large nonstick skillet. Add 3 wraps, seam side down and sear on all sides and cook until golden, rotating as the sides brown. Repeat with remaining wraps. Serve with Avocado Crema.
Notes
- *You can half either recipe to make 6 wraps or make the whole Chicken Fajita recipe and either make 12 wraps or eat the rest with rice, as a fajita bowl, etc.
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