Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 large onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small flour tortillas
- Optional toppings: sour cream, shredded cheese, cilantro, lime wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced chicken and cook until browned, about 5-7 minutes.
- Stir in sliced bell peppers and onions; cook until vegetables are tender, about 5 minutes.
- Season with chili powder, paprika, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
- Warm tortillas in a separate pan or microwave.
- Serve chicken and vegetables in warm tortillas, garnished with optional toppings and a squeeze of lime.
Notes
- Adjust spice levels according to your preference.
- You can add sliced jalapenos for extra heat.
- Make ahead and store in airtight containers for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 320 kcal Kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg