Best 2 Southwestern Chicken Fajita Wraps Recipes

Indulge in the vibrant flavors of the Southwest with our delectable Southwestern Chicken Fajita Wraps. This culinary journey begins with tender chicken marinated in a tantalizing blend of spices, then grilled to perfection. Sizzling fajita vegetables, bursting with crisp bell peppers and succulent onions, add a delightful crunch and smoky aroma. Wrapped in warm tortillas, these wraps are elevated with a creamy avocado sauce, a zesty pico de gallo, and a sprinkling of tangy cotija cheese. Each bite is a fiesta of flavors that will transport you to the heart of the Southwest.

This article presents a collection of recipes that guide you through the preparation of every component of this irresistible dish. From the savory chicken marinade to the vibrant pico de gallo, each recipe is meticulously crafted to ensure a harmonious balance of flavors. Whether you're a seasoned home cook or a novice in the kitchen, these recipes provide clear instructions and helpful tips to create an unforgettable Southwestern Chicken Fajita Wrap experience.

Here are our top 2 tried and tested recipes!

SOUTHWESTERN CHICKEN FAJITA WRAPS

Southwestern Chicken Fajita Wraps image

Make Mexican restaurant fare at home in about 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

1 can (11 oz) Southwestern style corn, undrained
1 small tomato, seeded, chopped (1/3 cup)
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 1/2 teaspoons ground cumin
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g

SOUTHWESTERN CHICKEN FAJITA WRAPS

Southwestern Chicken Fajita Wraps image

Make Mexican restaurant fare at home in about 30 minutes. Olé!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 13

Ingredients

1 can (11 oz) Southwestern style corn, undrained
1 small tomato, seeded, chopped (1/3 cup)
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 1/2 teaspoons ground cumin
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better your fajitas will taste. Look for fresh, ripe vegetables and juicy chicken breasts.
Marinate the chicken: Marinating the chicken in a flavorful mixture of spices and liquids will help it stay moist and tender during cooking.
Cook the chicken over high heat: This will help to create a nice char on the outside of the chicken while keeping the inside juicy.
Don't overcrowd the pan: When cooking the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Serve the fajitas immediately: Fajitas are best served hot, so make sure you have all your toppings ready before you start cooking the chicken.

Conclusion:

Southwestern chicken fajita wraps are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a fun party appetizer. With a flavorful marinade, tender chicken, and a variety of toppings to choose from, these wraps are sure to be a hit with everyone. So next time you're looking for a quick and easy meal, give these southwestern chicken fajita wraps a try.