Chicken Fajita Wraps
Seasoned strips of chicken breast, sautéed with bell peppers and onions, rolled into a warm tortilla — that is the whole of a good fajita, and it makes an easy lunch or dinner. We spread Young's Chicken Spread Fajita over the tortilla first for another layer of flavour. It is part of the Young's range we supply here: a creamy chicken spread carrying the smoky depth of fajita seasoning, and a quick way to lift any sandwich or wrap. Makes: 8 chicken fajita wraps
Ingredients List
- For the chicken
- 2 chicken breasts (defrosted)
- 2 tbsp oil
- 1 tbsp lime juice
- 1 tbsp garlic powder
- 1 tsp ground paprika
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp salt
- 2 tbsp oil (to cook the chicken)
- For the vegetables
- 3 large bell peppers (1 yellow, 1 red and 1 green, cut into strips)
- 1 large onion (thinly sliced)
- 1 tbsp oil
- 1 tsp ground black pepper
- 1 tsp salt
- To assemble the wraps
- 8 flour tortillas (around 8 inches)
- ½ cup shredded cheese (any cheese of your choice)
Step-by-Step Method
- 1
First, slice 2 defrosted chicken breasts in half, lengthwise. Set aside.
- 2
Into a large bowl, add in 2 tbsp oil, 1 tbsp lime juice, 1 tbsp garlic powder, 1 tsp ground paprika, 1 tsp red chilli powder, 1 tsp ground cumin, 1 tsp ground black pepper, 1 tsp salt and mix everything together until it looks like a wet paste. Add in the chicken pieces and coat them well in the fajita seasoning paste.
- 3
Heat up 2 tbsp oil in a large pan, on medium-high heat for 1-2 minutes. Once the oil heats up, add in the seasoned chicken breast. Let it cook for 2 minutes, then flip it onto the other side and cook for another 2 minutes. The cooking time on the chicken depends on the thickness of the chicken piece, so be mindful that it might take a few more minutes for it to be fully cooked through. When the chicken is cooked, transfer it to a plate and let it cool down to room temperature.
- 4
Cut the chicken breasts into thin strips, against the grain (this means that you slice the chicken perpendicular to the direction of the muscle fibres). Set aside.
- 5
In the same pan with the residue from cooking the chicken, add in 1 tbsp oil and let it heat up for 1 minute on medium-low heat.
- 6
Next, add 1 large thinly sliced onion, 3 large bell peppers cut into thin strips, 1 tsp ground black pepper and 1 tsp salt. Keep mixing and cook for 4 minutes until the onions turn soft and translucent and the bell peppers wilt down.
- 7
Then, add in the cooked chicken strips and mix together for about 1 more minute. The fajita filling is now ready. Set aside.
- 8
Heat up another pan for about 1-2 minutes on medium heat. Place a tortilla on the pan let it cook for about 30 seconds. Then, flip it onto the other side and let it heat up for about 25 seconds. Once done, remove from the pan and place on a plate. Repeat this step until you have cooked all the tortillas.
- 9
To assemble the fajita wraps, spread 1 ½ tsp of Young’s Chicken Spread Fajita on one tortilla. Then, place about ¼ cup of the fajita filling on the middle of the tortilla (vertically) and 1 tbsp shredded cheese of your choice on top of the filling (we used shredded cheddar cheese).
- 10
Next, fold the top and bottom flaps of the tortilla over the chicken. Pull the right side of the tortilla over the chicken and roll it into a tight wrap.
- 11
Repeat steps 9 and 10 until you make fajita wraps using all the tortillas.
- 12
Heat up a large pan on medium high heat for 2 minutes. Then, place 2 fajita wraps seam-side down on the pan and let it crisp up for about 30 seconds (until slight brown spots appear on the surface).
- 13
Then, flip the fajita wraps onto the other side and heat it up for another 30 seconds. Repeat until all the wraps are heated and crisped up. Enjoy!
