Make these easy chicken fajita wraps in one pan. They’re made with simple ingredients, super customizable, and perfect for quick lunches or dinners.
Published: April 6, 2025 by Trifania
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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.
Instructions to make chicken fajitas:
- 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!
For the filling, the mayo and mustard mix is totally optional, but honestly, it’s something that surprisingly goes so well with the fajita flavors. If you prefer to keep it simple, you can skip the spread and just go with shredded cheese on its own.
For the dipping sauce, anything with Mexican flavor works well; like salsa, guacamole, or sour cream. You can also go with a lime sour cream, a cheesy sauce, or simply a squeeze of lime juice!
Want a spicy option? If you like spicy foods, you can make your chicken fajita wraps spicy by adding chili flakes to the seasoning mix or drizzling your favorite hot sauce before wrapping. You can also sauté the veggies with a pinch of cayenne or use spicy salsa as a topping.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Chicken Fajita Wraps
Ingredients
- 6 Tortilla Wraps (Medium to large)
- 1 Chicken Breast 300g
- 1 Onion
- 1 Bell Pepper
- 1 Tomato
- 1 Cup Mushrooms (Optional)
- 2 Tbsp Coriander (Fresh or frozen)
- 2 Tbsp Soy Sauce
- 2 Tbsp Tomato Sauce
- ½ tsp Salt (Read Note)
- ¼ tsp Black pepper
- 1 tsp Fajita Seasoning
For the Filling
- ⅓ Cup Shredded Cheese (Or to taste)
- 2 Tbsp Mayonnaise
- 1 Tbsp Mustard
Instructions
- Cut chicken breast into smaller pieces and cook in a pan with a bit of oil. Season with salt and pepper. Cook until golden and fully done, then set aside.
- Wash and cut your vegetables. In the same pan, start by cooking onions until golden, then add bell peppers. Once they soften, toss in mushrooms (if using), diced tomatoes, and fresh coriander. Mix well.
- While the veggies are cooking, slice the cooked chicken into smaller bits and add them back into the pan with the vegetables.
- Pour in tomato sauce, soy sauce, and fajita seasoning. Stir everything together until well coated.Cook for 5 to 7 minutes or until the sauce starts to boil.
- In a small bowl, mix mayo and mustard for the wrap spread. Add a spoonful to each tortilla, then layer with the chicken mix and shredded cheese. Wrap them up and grill in a panini press until warm and toasty.
Notes
- The amount of salt is up to you. It really depends on the soy sauce you’re using. If it’s high in sodium, you might not need much salt at all. If it’s a lower-sodium version, go ahead and add about 1/2 teaspoon. Taste and adjust as you go!
- This recipe makes about 6 wraps, depending on the size of your tortillas and how much filling you use. I used medium to large wraps.
- I added about 1 tablespoon of shredded cheese per wrap, but you can definitely add more if you like it extra cheesy. Totally up to your taste.
- You can also throw in some corn to the filling for a little extra sweetness and crunch.
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Storage Tips:
- Store the filling separately:
Let the cooked chicken and veggies cool completely at room temperature, then transfer them to an airtight container. Keep it in the fridge for up to 3 days. When you’re ready to eat, simply reheat the filling in a pan or microwave, then add it to a fresh tortilla, and press the tortilla in a panini press. This keeps everything from getting soggy and gives you that fresh-assembled taste. - Pre-assemble the wraps (but don’t press them):
If you want to save even more time, go ahead and fill the tortillas with the chicken mixture. Skip the panini press for now. Wrap each fajita individually in foil or parchment paper, then store them in an airtight container or ziplock bag in the fridge. When you’re ready to eat, it’s best to reheat the wraps in a pan or sandwich press, avoid microwaving, as it can make the tortillas soggy. If you’ve wrapped them in foil, you can keep the foil on while pressing. This helps the wrap heat up more evenly and keeps the outside from drying out. This method works especially well for grab-and-go meals or packed lunches.
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