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Chicken Fajita Wraps

Chicken Fajita Wraps

It’s Mexican Monday at the Chefs Kitchen Table and today we are serving Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce. I think I need to make a disclaimer here for those that don’t know me. Mexican food is not limited to just Mondays in our house. When my wife and I retired we moved from “freezing Wisconsin” to “Roasting Puerto Vallarta, Mexico,” That was three years ago. The first year was pretty tough but we are settled in and would not think of moving back at this time in our lives. Which gets to the point that most of our meals have some Mexican influence even when we recreate meals we ate up north.

Now, you can use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal and that’s the way this menu is written. However, because we raise our own chickens, or if you have access to fresh free range chickens, I find it just as tasty to grill the chicken outdoors. It will add a few minutes to the process but this way I know it’s free range chicken, and not from a factory farm.

For the best flavor prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend.

If you really enjoy fajitas, and who doesn’t, you can also prepare the fajita seasoning in larger batches and store in an airtight container for later use.It is a time saver when you are trying to get something on the table in the shortest time possible.

5.0 from 1 reviews
Chicken Fajita Wraps
Serves: 4 - 6
Prep time: 
Cook time: 
Total time: 
  • Homemade Fajita Seasoning:
  • .
  • 3 T. chili powder
  • 1½ T. smoked paprika
  • 2 t. onion powder
  • 2 t. garlic powder
  • 2 t. ground cumin
  • ½ t. cayenne pepper
  • 1 t. dried oregano
  • 2 t. sea salt
  • .
  • Cilantro-Lime Sauce
  • .:
  • 1 c. plain, full-fat Greek yogurt
  • 1 T. homemade fajita seasoning
  • 1 clove garlic, peeled and finely minced
  • 2 T. fresh cilantro, finely chopped
  • 2 T. fresh lime juice
  • Sea Salt and freshly ground black pepper, to taste
  • .
  • Fajitas:
  • .
  • 2 T. extra virgin olive oil or avocado oil
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 orange pepper, sliced thin
  • ½ small red onion, sliced thin
  • 1 T. balsamic vinegar
  • Sea Salt and freshly ground black pepper, to taste
  • 3 c. rotisserie chicken, shredded
  • 2-3 T. homemade fajita seasoning
  • ¼ c. chicken stock, preferably organic
  • ¼ c. fresh cilantro, roughly chopped
  • 3 green onions, green parts only, sliced
  • 2 T. fresh lime juice
  • 1 head Romaine lettuce, washed and separated into individual leaves
  1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Place in an airtight container and store until ready to use. You can store any excess in the airtight container for later use.
  2. For the dressing, mix all the ingredents together in a large bowl. Pour into a jar, cover with a tight fitting lid and store in the refrigerator overnight, until needed.Cut onion into slivers & slice peppers.
  3. For the Fajitas, slice the onion and the peppers into thin slices. Heat the oil in a large skillet. Saute the onion and peppers adding the chicken when the peppers are about half cooked (2 to 3 minutes) Sprinkle with the seasoning and toss to coat everything.
  4. Add the chicken stock and the lime juice, salt, and pepper. Adjust the seasoning. Remove from heat and divide evenly among the lettuce leaves. Sprinkle with the green onion slices and cilantro and serve immediately.

Some people like sour cream or shredded cheese with their fajitas. We also serve ours with sliced avocado and some pickled jalapeno. The nice thing about Fajitas is that you can add or subtract depending on what you have on hand.

If you have not signed up for your copy of “Clean Eating – How and Why to cut out Processed Foods” please do so at the top right of this article. I would love to have you join our family of enthusiastic Whole Food connoisseurs.

Bon Provecho


Maria and Bill

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2 thoughts on “Chicken Fajita Wraps”

  • Now that we raise our own chickens we are enjoying more recipes that call for chicken. Is there a Kosher “brand” that would stand out for our readers? Something like Hebrew National stands for hot Dogs?

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