Chicken Fajita Wraps

Chicken Fajita Wrap recipe
The Talking Kitchen
  • Yield: 6 servings
  • Prep: 15 minutes
  • Cook: 30 minutes

This wrap with a Tex-Mex twist is loaded with color, flavor, and nutrients!


For the chicken
1.5pounds boneless, skinless chicken thighs or breasts
1-2tablespoons grapeseed oil
2-3tablespoons panca chili paste
1teaspoon garlic powder
1teaspoon sea salt
1/2teaspoon pepper
For the veggies
2 bell peppers, green, yellow, red or orange, thinly sliced
1 red onion, thinly sliced
Corn Salsa
2cups frozen corn, or cut fresh off the cob
1tablespoon red onion, diced
1tablespoon cilantro, finely chopped
1 Roma tomato, diced
1/2cup lite sour cream
juice of 1/2 lime
For the Crema
1 jalapeno, seeds removed, diced
Whole wheat flour or corn tortillas
15ounces can refried beans
1 avocado, sliced


  1. Preheat oven to 300 degrees.
  2. Coat chicken in seasonings and set aside.
  3. Heat a grill pan or big cast-iron skillet over medium-high heat.
  4. Add oil to pan, then add chicken and cook, untouched, for at least 7 minutes. Flip chicken, sear for another 4 minutes, then move chicken to parchment paper lined baking sheet and place in the oven for about 15 minutes.
  5. Lower the heat to medium and add bell peppers and onions to pan, you may want to add more oil. Cook, untouched, for 3 minutes, then stir and sauté for about 10 minutes, until softened. Lower heat as needed. Remove veggies from pan, place in a bowl, cover to retain heat and set aside.
  6. To make corn salsa heat corn if frozen, place in bowl and once cooled, add tomato, red onion, herbs, vinegar, oil, salt, pepper and feta.
  7. Mix sour cream, lime and jalapeno in small bowl.
  8. Heat beans.
  9. Remove chicken from oven, let rest for about 5 minutes, then slice into strips.
  10. Place tortillas in oven for a couple of minutes to warm.
  11. To assemble wrap, smear beans on tortilla, add crema, veggies, chicken, corn salsa and slices of avocado. Roll up, slice in half. Enjoy!

Recipe courtesy of Lauren, a child autism therapist, who in her spare time develops and photographs healthy recipes. She passionately believes that tasty food should be hormone-, chemical- and preservative-free so it allows us to feel good before, during and after each meal. For more delicious recipes, visit her blog, The Talking Kitchen.