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)
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Ingredients
- 3 1/2 oz low fat cheddar
- 3 1/2 oz shredded mozzarella
- fresh tomatoes, to taste
- fresh coriander, to taste
- 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
- extra fajita seasoning, to taste
- olive oil spray, to taste
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.
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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.