Cheesy Chicken Fajita Wraps

Preheat the oven to 400°F (400°F) and line a large sheet pan with parchment paper.

In 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.

Spread 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.

Remove 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.

Return 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.

While 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.

When 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.

Warm the low‑carb tortilla wraps in a dry skillet for 20‑30 seconds per side, or microwave for 10 seconds, just until pliable.

To 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.

Serve 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.