This Chicken Fajita Crunchwrap Recipe is one you are going to want on repeat. It is a healthier version of the classic Taco Bell crunch wrap. These are simple to make and perfect for a grab-and-go meal.
If you are looking for other chicken recipes, let me share a few of my favorites. Cajun chicken bites are a really simple dish that I love to make for the family. Or how about chicken stroganoff? We also love grilled Chicken Teriyaki.
What Makes This Recipe Work?
For one, it is a really tasty meal! I love the crispy tortillas encasing the flavorful chicken, pepper, and onions.
I love this for a quick meal that the family can take on the go on busy nights. We have 2 teenage boys that are always on the run. I still like them to eat healthy foods, and these crunch wraps are a great option.
You can make this chicken well ahead of time, then throw them together when you need them.
Ingredients
- Chicken breasts- you can also use chicken thighs if you like, but I like the leaner chicken breasts for this recipe. Ground chicken can be used as well, but I really like a little more texture to my chicken, so I use the chicken breasts cut into strips. Ground beef is also an option too if you wanted.
- Canola Oil- you can also use olive oil if you prefer, but I like canola for this recipe.
- Salt and pepper- a staple in this recipe.
- Chili powder, cumin, oregano, paprika, cayenne pepper, onion powder, and garlic powder- are my must-use spices in any type of Mexican cooking I do. It seems like a lot, but so worth it! They also have a fajita seasoning you can buy. I prefer my method of spices, but if you want to simplify use a tablespoon fajita seasoning to 3 tablespoons fajita seasoning. Taste for flavor.
- Bell peppers- you can use any color you like. I use red bell pepper in mine, but any will do!
- Flour tortillas- there are a lot of different sizes, and depending on what size you want the crunch wraps to finish at. Make sure to use large flour tortillas, as you will be folding them to get the shape.
- Cheddar cheese- or other Mexican, Monterrey, etc. for the wraps.
- Toppings- you can top with whatever you want. I really like salsa, lime juice, sour cream, lettuce, tomatoes, pico de Gallo, avocadoes, red onion, etc. If you are wanting to make your own salsa, I have a great recipe for salsa verde that you will love!
How To Make
There are 2 ways to make the chicken fajitas filling. You can cook it in a large pan, I used a nonstick pan, but a cast-iron skillet will also work.
Add your oil to a hot pan and let it heat over medium high heat. Then add in your chicken strips and seasoning. As the chicken cooks, make sure and mix. After a few minutes add in the bell peppers.
Cook until the chicken is done and the bell peppers are tender.
Now, the other method is to cook it on a sheet pan. Add your chicken strips, spices, oil, and bell peppers to a bowl. Mix well and pour the chicken mixture onto a baking tray lined with parchment paper. Place in the oven until the chicken is baked and the peppers tender.
Whatever way you decide to cook the chicken, the next step is the same.
Place tortilla on a surface or cutting board. Place 2-4 tablespoons of grated cheese in the center of the tortilla. Next, add about ½-3/4 cups chicken mixture over the cheese. Depending on the size of your tortilla, the chicken should cover about the middle 3 inches of the tortilla. If you have a large tortilla, use more cheese and chicken mixture.
Now, start folding in the outside edges of the tortilla. You will pleat this over the middle of the tortilla, covering up the chicken mixture. Continue the process for several more. I cook and make them at the same time, but like to have 3 to 4 when I start cooking.
Preheat a nonstick pan or cast-iron skillet over medium heat. Cook until the wraps are golden brown. You can see in my photos, that one of mine got a little dark. I was kind of distracted when I was working and it got a little overdone.
That is it! They are done. Now it is time for topping. Add the toppings you like and serve.
Notes
- The chicken mixture can be made up to a week ahead of time. Make sure to store it in an airtight container.
- Making the chicken ahead isn't the only option, you can also make the crunch wraps ahead of time. Just know they won't be as crunchy when you reheat them. They do make a really yummy meal prep.
- You can also use a crunchy tostada to make these if you want. You place them over the chicken mixture and fold around it. I don't like to use these as they are a little less healthy than a regular tortilla.
- Another way to get a crispy tortilla is to brush butter on your tortillas before you cook them in the skillet. Or you can also heat butter in a skillet and add the crunch wraps on top of it.
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Chicken Fajita Crunchwrap
Ingredients
- 1 ½-2 pounds chicken breast, cut into thinly sliced strips you can also use boneless skinless chicken thighs if you want. Just make sure and trim the fat off.
- 2 tablespoons canola oil plus more for frying the crunchwraps
- 1 teaspoon salt
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups sliced bell peppers, cut into strips
- 6 flour tortillas
- 1 ½ cup grated cheese
- Toppings of choice- avocados, jalapenos, lettuce, etc.
Instructions
- Heat canola in a skillet over medium heat. Once it is heated, add the chicken strips. Sprinkle all the spices over the chicken. Stir occasionally until the chicken is almost cooked. Once it is almost cooked, add in the bell peppers.
- Cook another few minutes, only until the bell peppers are tender.
- Remove it from heat. I like to let this cool just slightly before forming the crunch wraps.
- Take a tortilla and add 2-4 tablespoons of cheese to the center. Add about ½ cup of the chicken mixture on top of the cheese.
- Start folding the edges of the tortillas over the chicken mixture, pleating as you go.
- Preheat a pan over medium heat. I used a nonstick pan. Keep making your wraps while it is heating.
- Once you have 3-4 ready and the pan is heated, add them in. Cook until they are golden brown on each side.
- Top as you like and serve.
Notes
- The chicken mixture can be made up to a week ahead of time. Make sure to store it in an airtight container.
- Making the chicken ahead isn't the only option, you can also make the crunch wraps ahead of time. Just know they won't be as crunchy when you reheat them. They do make a really yummy meal prep.
- You can also use a crunchy tostada to make these if you want. You place them over the chicken mixture and fold around it. I don't like to use these as they are a little less healthy than a regular tortilla.
- Another way to get a crispy tortilla is to brush butter on your tortillas before you cook them in the skillet. Or you can also heat butter in a skillet and add the crunch wraps on top of it.
Did you make this recipe? Let me know!