Chicken Fajita Wraps

This recipe works in combination with: Chicken, Stilton & Walnut Pasta, Ham & Cheese Frittata, Steak & Gruyere Ciabatta, Tuna Nicoise Salad.

Chicken, red pepper and onion cooked in fajita spices, topped with cheese, lettuce and soured cream and rolled up in tortillas.


  • 1 large onion (approx 210g), thinly sliced
  • 1/4 of round lettuce, leaves torn
  • 2 skinless chicken breast fillets, cut into thin strips
  • 8 plain flour tortilla wraps
  • 1 medium red pepper (155g), thickly sliced
  • 35g of fajita seasoning mix
  • 150ml of soured cream
  • 100g of cheddar cheese, grated
  • 1 tbsp vegetable oil
  • Serves: 4
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.98
  • Store cupboard: Basic
  • Calories per serving: 633
  • 5-a-day per serving: 1.1
  • Print Recipe
Chicken Fajita Wraps photo

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  1. Heat the oil in a frying pan and cook the onion for 3-4 minutes, or until soft. Add the pepper and chicken and cook for 3-4 minutes, or until the pepper is tender and the chicken is cooked. Stir in the fajita spices and fry for 1-2 minutes.
  2. Divide the filling evenly between the tortilla wraps and top with the cheese and lettuce. Spoon on some soured cream, roll up and serve immediately.

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