Description
Cheesy Chicken Fajita Wraps are a hearty, flavor-packed meal with juicy spiced chicken, roasted peppers, and melted cheese wrapped in soft tortillas. The sheet-pan method keeps everything caramelized and never watery, giving you bold texture and taste in every bite. These wraps are perfect for meal prep and reheat beautifully for busy days. If you enjoy easy oven meals, you might also like Baked Chicken Drumsticks.
Ingredients
- 1600 g boneless chicken thighs (cubed, skinless)
- 3 tsp salt (fine)
- 4 tsp dried oregano
- 4 tsp garlic powder
- 3 tsp ground cumin
- 3 tsp ground coriander
- 4 tsp smoked paprika (for deep flavor)
- 2–3 tsp chili powder (adjust to heat preference)
- Juice of 1 1/2 limes (freshly squeezed)
- 2.5 tbsp olive oil (for marinade)
- 200 g red onion (chopped)
- 200 g white onion (chopped)
- 150 g red bell pepper (sliced)
- 150 g green bell pepper (sliced)
- 150 g yellow bell pepper (sliced)
- Extra fajita seasoning (to taste)
- Olive oil spray (for roasting)
- 100 g low-fat cheddar cheese (grated)
- 100 g mozzarella cheese (shredded)
- 150 g fresh tomatoes (chopped)
- 2 tbsp fresh coriander (finely chopped)
- 10 low-carb tortilla wraps (soft, medium size)
- 150 g yogurt (plain, Greek or regular)
- 80 g light mayonnaise
- 1/2 tsp smoked paprika (for sauce)
- 50 g sriracha (adjust to spice level)
Instructions
- Preheat Oven: Preheat oven to 380°F (190°C) and line a large sheet pan with baking paper; the surface should feel hot when ready.
- Season Chicken: In a large bowl, mix chicken with salt, oregano, garlic powder, cumin, coriander, smoked paprika, chili powder, lime juice, and olive oil for 2–3 minutes until evenly coated and glossy.
- Prepare Vegetables: Spread onions and bell peppers on the tray, season lightly, and spray with oil; ensure they are in a single layer with space between pieces.
- Roast Vegetables: Roast at 380°F (190°C) for 20 minutes until edges are lightly browned and slightly charred, not wet.
- Add Chicken: Remove tray, spread marinated chicken evenly over vegetables, ensuring pieces are not overlapping.
- Bake Chicken: Increase heat to 400°F (200°C) and bake for 25–30 minutes until chicken reaches 165°F internally and edges are golden.
- Broil for Color: Broil on high at 450°F (230°C) for 2–3 minutes until crispy edges form and slight charring appears.
- Add Cheese: While hot, sprinkle cheddar and mozzarella evenly; let sit 2 minutes until melted and stretchy.
- Final Broil: Broil again at 450°F (230°C) for 2–3 minutes until cheese bubbles and forms golden spots.
- Prepare Sauce: Mix yogurt, mayo, smoked paprika, and sriracha until smooth and creamy; chill for 5 minutes.
- Assemble Wraps: Fill each tortilla with hot fajita mixture, fresh tomatoes, coriander, and drizzle of sauce; wrap tightly.
Notes
- Substitution: Chicken breast can be used instead of thighs, but reduce cook time by 5–7 minutes to avoid drying.
- Make-ahead: Prepare the chicken and vegetable mixture up to 3 days in advance and store refrigerated in airtight containers.
- Storage: Keep cooked filling in the fridge for up to 4 days or freeze for up to 2 months in sealed portions.
- Reheating: Reheat in a skillet over medium heat for 5–7 minutes or microwave for 2–3 minutes until steaming hot.
- Serving suggestion: Serve with extra lime wedges, avocado slices, or a side salad for a balanced meal.
Nutrition
- Array