Chicken Fajita Wraps

Chicken fajitas is one of the easiest recipes to make that taste amazing and somehow please everyone at the table. Years ago, I used to even make the wraps from scratch; yes, full homemade mode, but I’ve since learned to cut down my time in the kitchen.

This version is a one-pan recipe with a little twist that might sound odd at first: a teaspoon of mayo and mustard spread on the tortilla bread with the filling. I know, it sounds strange. But I first tried it at a friend’s house when we were invited over for dinner, and I had to ask what made her fajitas taste so good. She just smiled and said, “mayo and mustard.”

So here I am, sharing my take on this easy, flavorful recipe that comes together fast and is loved by the whole family.

Ingredients to make chicken fajita wraps:

• Tortilla Bread. Use any soft tortilla you like.
• Chicken Breast. I use boneless, skinless chicken breast, cut into thin strips or bite-sized pieces. It cooks quickly and stays juicy with the right seasoning.
• Onion. I used a medium sized yellow onion. You can use red onions if you prefer them or even white onions.
• Bell Pepper. Use any color you like or have on hand!
• Tomato. Fresh tomato adds juiciness and a light, fresh flavor. Don’t have a tomato? You can use a bot of tomato paste.
• Mushrooms. Totally optional, my daughter loves mushrooms (they’re also a good option if you want to stretch the filling).
• Soy Sauce. Soy sauce in Mexican? I love cooking with soy sauce, it bring out the savory flavor of the chicken and veggies.
• Tomato Sauce. Tomato sauce adds richness to the mix and it helps coat everything together.
• Salt & Pepper. To season the chicken.
• Fajita Seasoning. I use store-bought. You can make your own with a mix of paprika, garlic powder, cumin, chili powder, salt, and pepper.
• Coriander. I used frozen, you can absolutely use fresh coriander. Coriander really lifts the whole dish!

For the filling:

• Shredded cheese. Totally optional, but highly recommended! It melts perfectly inside the wrap and adds a creamy, cheesy layer that pulls everything together. Use any cheese you like: cheddar, mozzarella, or a mix. You can also skip it if you want to keep the wraps lighter.
• Mayonnaise & Mustard. The mix I talked about earlier, although optional, it really adds a nice flavor and goes well in chicken fajitas.

Measurements are posted in the recipe card below the instructions.

• Start by cutting the chicken breast into small pieces.
• Heat a pan with a little oil, then add the chicken. Sprinkle with salt and pepper, and cook until it turns golden and is fully cooked through. Once it’s done, transfer it to a plate and set it aside.

• Wash and cut your vegetables.
• In the same pan you used for the chicken, add the onions first and cook them until they’re soft and golden. Then add the bell peppers.

• When the bell peppers start to soften, you can add mushrooms (if you’re using them), then diced tomatoes and chopped fresh coriander.
• Stir everything together.

• While the vegetables are cooking, cut the cooked chicken into smaller bite-sized pieces. Once the veggies are almost done, add the chicken back into the pan.

• Add tomato sauce, soy sauce, and your fajita seasoning. Mix well so the chicken and veggies are nicely coated with the sauce.
• Cook for 5 to 7 minutes or until the mixture starts to boil. Turn off heat and let’s make the sauce.

• In a small bowl, mix mayonnaise and mustard. Spread a spoonful of this mix onto each tortilla wrap. Then add some of the chicken and veggie filling and sprinkle with shredded cheese.
• Wrap them up tightly and place them in a panini press or hot pan until the outside is golden and the cheese is melted.
• Enjoy with your favourite sauce!