Chicken Fajita Wrap Recipe

In a bowl, combine the sliced chicken, garlic powder, onion powder, chili powder, smoked paprika, olive oil, salt, and pepper. Toss until the chicken is evenly coated with the spices. Let it marinate for at least 15 minutes (or up to 1 hour in the fridge).

Cook the Fajita Veggies:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, seasoning with salt and pepper. Sauté for 5-7 minutes until the veggies are tender and slightly charred. Remove from the skillet and set aside.

Cook the Chicken:
In the same skillet, add the marinated chicken strips. Cook over medium-high heat for 5-7 minutes, or until the chicken is fully cooked through and lightly browned. Stir occasionally to ensure even cooking.

Assemble the Wraps:
Warm the tortillas in a dry skillet or microwave for a few seconds. Once warmed, lay each tortilla flat. Add a portion of the cooked chicken, sautéed peppers, and onions. Add any optional toppings like sour cream, salsa, shredded cheese, or fresh cilantro.

Wrap and Serve:
Fold in the sides of the tortilla and roll it up tightly to create the wrap. Slice in half and serve immediately.

Serving and Storage Tips: