Cheesy Chicken Fajita Wraps
Tender marinated chicken thighs are baked with a colorful mix of bell peppers and onions, then topped with melty low‑fat cheddar and mozzarella. A creamy spicy yogurt‑sriracha sauce adds a kick, making these low‑carb wraps perfect for high‑protein meal‑prep.
Recipe by Jalal· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 3 1/2 oz low fat cheddar
- 3 1/2 oz shredded mozzarella
- to taste fresh tomatoes
- to taste fresh coriander
- 3 1/2 oz low carb tortilla wraps
Fajita Chicken Marinade
- 3 1/2 lb boneless chicken thighs
- 3 tsp salt
- 4 tsp oregano
- 4 tsp garlic powder
- 3 tsp cumin
- 3 tsp coriander powder
- 4 tsp smoked paprika
- 2 tsp chilli powder
- 1 1/2 cup lime juice
- 2 1/2 tbsp olive oil
Fajita Veggie Mix
- 7 1/10 oz red onion
- 7 1/10 oz white onion
- 5 3/10 oz red bell pepper
- 5 3/10 oz green bell pepper
- 5 3/10 oz yellow bell pepper
- to taste extra fajita seasoning
- to taste olive oil spray
Spicy Sauce
- 8 4/5 oz yogurt of choice
- 2 4/5 oz light mayo
- 1 tsp smoked paprika
- 2 4/5 oz sriracha
Instructions
- 1Preheat the oven to 392°F (400°F) and line a large sheet pan with parchment paper.
- 2In a large bowl, combine the cubed chicken thighs with salt, oregano, garlic powder, cumin, coriander powder, smoked paprika, chilli powder, lime juice, and olive oil; toss until every piece is evenly coated. Set the marinated chicken aside.
- 3Spread the chopped red onion, white onion, and all three bell peppers on the prepared pan, drizzle lightly with olive oil spray, and season with extra fajita seasoning; roast for 20 minutes, stirring once halfway through, until the vegetables begin to soften and release moisture.
- 4Remove the pan from the oven, stir the vegetables, and create space on the pan to lay the marinated chicken in a single layer over the veggies.
- 5Return the pan to the oven and bake for 25–30 minutes, or until the chicken is golden brown and cooked through (internal temperature 167°F/165°F). If you like extra crispness, switch to broil for the final 2–3 minutes.
- 6While the chicken finishes cooking, prepare the spicy sauce: in a small bowl whisk together the yogurt, light mayo, smoked paprika, and sriracha until smooth. Refrigerate until needed.
- 7When the chicken is done, remove the pan, sprinkle the low‑fat cheddar and shredded mozzarella over the hot mixture, and add the chopped fresh tomatoes and coriander; return to the oven under the broiler for 2–3 minutes, or until the cheese melts and turns lightly golden.
- 8Warm the low‑carb tortilla wraps in a dry skillet for 20‑30 seconds per side, or microwave for 10 seconds, just until pliable.
- 9To assemble each wrap, place a generous portion of the cheesy chicken‑veggie mixture onto a tortilla, drizzle with the prepared spicy sauce, and fold or roll tightly.
- 10Serve immediately or let the wraps cool, then wrap individually in foil or parchment for meal‑prep; store in the refrigerator for up to 4 days.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Cheesy Chicken Fajita Wraps?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Cheesy Chicken Fajita Wraps recipe make?
- This recipe makes 10 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cheesy Chicken Fajita Wraps recipe come from?
- It was shared by Jalal on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.