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Chicken Fajita Wraps

These chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling! Bold fresh flavors and simple prep. Great option for lunch or dinner.

two halves of chicken fajita wraps stacked atop each other on wooden surface

I’ve been on a wrap kick lately. I mean you can pretty much wrap up anything in a tortilla and it is bound to be delicious. The possibilities are endless.

I shared with you my recipe for green rice (arroz verdé) recently. It’s full of spinach and cilantro making it both nutritious and flavorful. It is a wonderful addition to a wrap and inspired this recipe.

I wanted this wrap to be healthy(ish), full of fresh veggies, and bursting with flavor. Since the rice is Mexican inspired it seemed only appropriate to go with Mexican flavors.

When I think of Mexican food and fresh veggies, fajitas come to mind, so this wrap has plenty of bell peppers and onions. For the protein I went with chicken since it’s lean. The fajita filling is cooked in the oven on a sheet pan, which makes it super easy and hands-off. This allows you to prepare the rice and avocado cream sauce while the fajita filling is cooking.

It may sound like a lot, but I promise you each element of this dish can be made with ease. It simply requires having all your ingredients prepped ahead of time and managing your time wisely. If you do this, everything will come together at the right time and you’ll have a hot, fresh wrap to sink your teeth into.

I highly suggest including both pico de gallo and salsa in your wrap or at least one or the other. This roasted salsa verdé works superbly. It’s got just the right amount of acid and heat. The pico and salsa can be made ahead of time (and should be), so make them the day(s) before or at least prior to starting rice and fajita filling.

The final crucial element is the avocado cream sauce. It’s creamy (as you may have guessed), lime-y, and just downright tasty. It’s also quick and easy to prepare. Ain’t that grand!?!

This dish is a great option for lunch or dinner. It’s got it all wrapped up in a 12-inch tortilla. For real though, these wraps are enough for lunch or could be served with a side for dinner.

So what do you need to make these wraps? ( + substitutions)

  • Chicken tenderloins: Alternatively you could use chicken breast. I recommend tenderloins, however, as they are easier to slice evenly.
  • Bell peppers: Red, orange, yellow, or green. Use whichever combination you desire.
  • White onion: Red or white onion for the fajita filling and white onion for the rice.
  • Olive oil: For the fajita filling and rice.
  • Spices: Chili powder, cumin, garlic powder, oregano, paprika, onion powder, salt, and cayenne pepper.
  • Garlic
  • Long-grain rice: Such as Jasmine or Basmati. The long-grain rice varieties are less starchy than the short-grain varieties, so they stay fluffy and separate after cooking.
  • Garlic
  • Broth: For this dish, you can go with vegetable or chicken broth. Chicken broth does result in a more flavorful rice, but the rice has plenty of flavor without it, so vegetable broth is perfectly fine. You could even use water in if you don’t have either available.
  • Fresh spinach
  • Cilantro
  • Lime juice: For the rice and the avocado cream sauce.
  • Sour cream
  • Lime juice
  • Water
  • Large flour tortillas
  • Pico de gallo: Your favorite recipe, store-bought, or this one. Optional.
  • Salsa: Once again, you can use your favorite recipe, store-bought, or this one. Optional.
  • Shredded cheese: Cheddar, Monterey Jack, or pepper jack are all great options.

How do you make chicken fajita wraps? ( + tips)

As I mentioned before there are a lot of elements going on here, but if you prep all the ingredients in advance and follow the instructions closely everything will come out in perfect timing.

First off, preheat your oven to 400 degrees.

Spread the chicken, bell peppers, and onion across a medium/large sheet pan, drizzle with oil, sprinkle with the spices, toss to coat, and spread evenly. Set aside.

Next begin preparing the rice by heating olive oil in a saucepan or dutch oven to medium heat.

Sauté the onion and garlic for two minutes or until the onions are slightly translucent. Increase heat to medium-high, add the rice, and cook for approximately one to two minutes or until slightly browned; stirring as needed to avoid burning.

Increase heat to high, add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

Place the fajita mixture in the oven and bake for 10 minutes.

Meanwhile, add the spinach, cilantro, lime juice, and salt to the bowl of your food processor. Pulse until mixture is a smooth paste-like texture. Set aside.

Flip the fajita filling and return to the oven for another ten minutes. If you prefer your chicken a bit crispy, switch oven to broil for the final five minutes.

While the fajita filling is finishing, prepare the avocado cream sauce, by processing all the ingredients in a food processor until smooth. Set aside.

Remove the rice from heat. Let rest for five minutes. Do not remove the lid as it needs this time to finish cooking. After five minutes, stir in the spinach/cilantro mixture.

close up shot of green rice in orange dutch oven with wooden spoon

Remove the chicken/veggies from the oven.

chicken fajita filling on sheet pan with lime wedge

To assemble: Heat a skillet to medium heat. Layer tortilla with two tablespoons of avocado cream, 1/2 cup of green rice, approximately 1/2 cup chicken fajita filling, cheese, and salsa and/or pico de gallo. Fold in the sides and roll tightly. Place wrap in skillet and cook just long enough to brown tortilla; flip and brown other side. Serve warm.

How to store

The components of dish should be stored separately in airtight containers. Chicken fajita filling and avocado cream sauce will keep for up to four days and the green rice (arroz verdé) for up to six days.

flat tortilla layered with chicken fajita wrap ingredients on table with small bowl of green rice and pico de gallo.

What to serve with these chicken fajita wraps:

  • Chipotle Potato Salad: Mexican twist on a classic; this chipotle potato salad is bursting with flavor. Creamy, smoky, and spicy; incorporating roasted poblano peppers, roasted red bell peppers, and corn. Naturally gluten-free and vegetarian.
  • Creamy Poblano Rice w/ Corn: This Mexican inspired rice incorporates a creamy roasted poblano sauce, onion, garlic, and corn. Great side dish to serve alongside your next Mexican meal. Simple prep, naturally gluten-free, vegetarian option, and just the right amount of heat.
  • Cilantro Lime Sweet Potato Salad: Super simple gluten-free, vegan roasted sweet potato salad with cilantro, red onions, and lime. May be served warm or cold and ready in just 30 minutes.
two halves of chicken fajita wraps stacked atop each other on wooden surface

Chicken Fajita Wrap

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

These chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling! Bold, fresh flavors and easy prep.

Ingredients

Chicken Fajita Filling

  • 1/2 pound chicken tenderloins, cut into 1/2-inch strips
  • 2 small bell peppers, thinly sliced (whichever colors your prefer)
  • 1/2 white or red onion, thinly sliced
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Green Rice (Arroz Verde)

  • 1 tablespoon olive oil
  • 1 cup diced onion, approximately half of a medium onion
  • 2 cloves garlic, diced
  • 1 cup long grain rice (such as Jasmine or Basmati)
  • 1 1/2 cups vegetable or chicken broth
  • 1 bunch fresh spinach, stemmed (apporixmately four cups)
  • 1 bunch cilantro, stemmed (approximately one cup)
  • Juice from one lime
  • 1 teaspoon salt

Avocado Cream Sauce

  • 1 large avocado, peeled and pitted
  • 2 tablespoons sour cream
  • 2 teaspoons lime juice
  • 2 teaspoons water
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

To Assemble

  • 4 12" flour tortillas
  • Pico de gallo (see notes for my recipe)
  • Salsa
  • Shredded cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Spread chicken, bell peppers, and onions on a large baking sheet. Drizzle with olive oil and sprinkle with seasonings. Toss and spread evenly across pan.
  3. To make the rice, heat one tablespoon olive oil to medium heat in a saucepan or dutch oven.
  4. Saute onion and garlic for approximately two minutes or until onions are slightly translucent.
  5. Increase heat to medium-high. Add rice and cook for 1-2 minutes or until slightly browned. Stir as need to prevent burning.
  6. Add broth and increase heat to high. Bring to a boil.
  7. Reduce heat to low, cover, and simmer for 15 minutes.
  8. Bake the chicken fajita filling for 15-20 minutes, tossing after 10 minutes. If you prefer crispier chicken, broil for the last five minutes.
  9. Meanwhile (for the rice), add spinach, cilantro, lime juice, and salt to the bowl of a food processor. Pulse until smooth.
  10. For the avocado cream sauce, add avocado, sour cream, lime, juice, water, cumin, and salt to food processor and pulse until smooth. Set aside.
  11. Remove rice from heat and let stand for five minutes. Do not remove the lid. After five minutes, stir in the greens mixture.
  12. To assemble: Heat skillet to medium heat. Layer tortilla with two tablespoons of avocado cream, 1/2 cup of green rice, approximately 1/2 cup chicken fajita filling, cheese, and salsa and/or pico de gallo. Fold in the sides and roll tightly. Place wrap in skillet and cook just long enough to brown tortilla; flip and brown other side. Serve warm.

Storage: The components of dish should be stored separately in airtight containers. Chicken fajita filling and avocado cream sauce will keep for up to four days and the green rice (arroz verdé) for up to six days.

    Notes

    Pico De Gallo

    Ingredients

    • 2 1/2 cups diced Roma tomatoes, about 5 medium Roma's
    • 1/2 cup diced white or red onion
    • 2 jalapenos, diced
    • 1/2 cup chopped cilantro leaves
    • 2 cloves garlic, minced
    • 1 tablespoon lime juice
    • 1/2 teaspoon salt

    Instructions

    1. In a medium bowl, combine all of the ingredients.
    2. Cover and refrigerate for 20 minutes to allow flavors to meld or serve immediately. Add salt and lime juice to taste. Store leftovers in an airtight container in the refrigerator for up to three days.
    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 900Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 60mgSodium: 2044mgCarbohydrates: 121gFiber: 15gSugar: 9gProtein: 40g

    The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending various factors such as origin, freshness of ingredients, etc

    Did you make this recipe?

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    If you make these chicken fajita wraps I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

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