Chicken Fajita Wraps : Tortilla Wraps

French

These chicken fajita wraps are quick, fresh, and full of Tex-Mex flavour. Juicy marinated chicken, sautéed peppers, and creamy avocado get rolled into warm tortillas for an easy dinner, lunchbox, or snack you can customise.

Savory seasoned Chicken Fajita Wraps (Tortilla Wraps) with Spiced Marinade, Peppers & Avocado

Chicken fajita wraps are proof that a healthy, satisfying meal doesn’t have to be complicated.

In just a few minutes, you can fill a soft flour tortilla with crisp salad leaves, juicy tomatoes, creamy avocado, spiced chicken and mayonnaise for creaminess, then roll it up and it’s ready to eat.

This recipe is fast and simple: minimal prep, quick cooking, and an easy assembly line that makes it great for busy weekdays.

It’s also balanced and filling, combining lean protein, colourful vegetables, and healthy fats, so one wrap actually feels like a proper meal.

On warm days, it’s a lifesaver too, everything cooks quickly, and you’re not stuck in the kitchen for ages.

Use homemade or store-bought tortillas, and adjust the heat to your taste, from mild to spicy.

For the best texture, warm the tortillas for a few seconds in a dry pan so they’re soft and slightly toasted before filling. Some people like a panini press, but a quick pan warm-up works beautifully.

Ingredients for the chicken wraps

• 8 flour tortillas (homemade or store-bought): warm them briefly so they roll without tearing.
• 2 chicken breasts: slice into thin strips so they cook quickly and stay juicy.
• 1 red bell pepper + 1 green bell pepper: sliced for colour and crunch.
• 1 red onion: thinly sliced for bite and sweetness.
• 1 avocado: sliced (or mashed) for a creamy texture.
• Green salad leaves: wash and dry well to avoid soggy wraps.
• Fresh tomato: slice and lightly salt (or remove seeds to reduce moisture).
• Mayonnaise: spread thinly; add a final drizzle if you like.

Marinade

• 1 tsp hot paprika (or chilli / Espelette): reduce for a milder wrap.
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 garlic clove, crushed
• 1 tsp fajita seasoning
• Juice of ½ lemon
• Extra virgin olive oil (about 1 tbsp)

What is Mexican fajita seasoning?

Fajita seasoning is a fragrant spice blend used to flavour meats and vegetables in Mexican-style fajitas and chicken wraps. I always keep it in my kitchen because it’s an easy way to add lots of flavour with very little effort.

You’ll find many brands in shops. I personally like Schwartz Fajita Seasoning because it’s really aromatic. Their blend typically includes: salt, sugar, dried onion, paprika, garlic powder, mustard flour, cayenne pepper, ground coriander, ground nutmeg, oregano, ground cinnamon, and powdered lemon zest.

How to make chicken wraps

For these chicken wraps, I like to sear the chicken in a pan or grill it for a slightly smoky flavour and juicy texture. The best part is that you can use whatever chicken you already have: roasted, boiled, shredded, or leftover. I often use leftovers from a whole roast chicken or plain shredded chicken (without BBQ sauce) to make the wraps even faster.

Preparing the chicken: two easy methods

Everyone has their own way of cooking chicken for wraps, but these are the two most common options:

• Method 1: Cook whole chicken breasts, then slice
  • Season whole chicken breasts with salt and black pepper.
  • Sear in a hot pan or grill on a barbecue until cooked through.
  • Let rest briefly, then slice and fill the tortillas.
• Method 2: Slice first, marinate, then cook
  • Cut the chicken breast into strips or bite-size pieces.
  • Season (or marinate) to your taste and leave for at least 1 hour.
  • Sear in a hot pan until golden and fully cooked.

That’s how I usually do it, how do you like to prepare your chicken for wraps?

How to Marinate Chicken for Fajitas (Quick, Flavour-Packed Method)

• Clean and slice the chicken into fairly thin strips so it absorbs the seasoning well and cooks quickly.
• Place the chicken strips in a mixing bowl.
• Add the marinade ingredients: crushed garlic, ground cumin, paprika, fajita seasoning, lemon juice, and 1 tablespoon of oil.
• Mix thoroughly until every piece of chicken is well coated.
• Cover and refrigerate for at least 2 hours to let the flavours develop (longer is even better if you have time).

Assembling and Filling Chicken Wraps (Fajitas)

• Cook the peppers
  • Sauté pepper strips in a little oil until tender-crisp.
  • Optional (no skin): cook peppers whole, peel, then slice into strips.
• Prep the fresh toppings
  • Slice the red onion thinly.
  • Slice the tomatoes and lightly salt.
  • Slice the avocado and drizzle with lemon juice to prevent browning.
• Cook the chicken
  • Heat a little oil in a pan until hot.
  • Sauté the chicken strips until cooked through and the pan juices reduce to coat the chicken.
• Warm the tortillas
  • Warm each tortilla in a dry pan for 10–20 seconds per side until soft and lightly golden.
• Assemble
  • Spread a thin layer of mayonnaise over the tortilla.
  • Add salad, tomato, avocado, onion, and peppers.
  • Top with chicken, then add a small extra drizzle of mayo (optional).
• Roll and serve
  • Fold the sides in, then roll tightly.
  • Wrap in paper towel or baking paper if you want to prevent leaks.
  • Eat straight away while the tortilla is warm and the filling is fresh.

No-fail tips for perfect wraps

• Soggy wrap: dry the salad, seed the tomato, keep sauce thin, and add extra sauce right before rolling.
• Tortilla tearing: warm it first, don’t overfill, fold the sides in, then roll tightly.
• Dry chicken: cook on higher heat, keep strips even, don’t overcook, and rest 3–5 minutes if needed.
• Marinade too spicy: reduce chilli/paprika; add yoghurt (or extra oil + lemon) and pair with a cooling sauce.
• Leaky wrap: leave a 2 cm border, roll snugly, and wrap in baking paper.

Fillings & sauces

• Classic: salad + tomato + avocado + peppers + onion + a little mayo.
• Yoghurt-lemon sauce: yoghurt (or Greek yoghurt) + lemon + salt (add herbs/garlic if you like).
• Light ranch-style: yoghurt + herbs + a little mustard.
• Salsa: fresh tomato salsa for brightness.
• Guacamole: creamy swap for mayo.
• Chipotle-style: mayo or yoghurt + chipotle (or smoked paprika) for smoky heat.
• Extra add-ins: corn, kidney beans, cheddar, pickled onions, fresh coriander.
• Kids’ version: skip chilli, use sweet paprika + cumin, and a mild yoghurt sauce.

Meal prep & storage

• Marinate ahead: chicken can sit up to 24 hours in the fridge.
• Prep veg ahead: slice peppers/onion up to 48 hours ahead; store airtight.
• Sauces: keep 3-4 days refrigerated in a sealed container.
• Cooked chicken: store airtight for up to 3 days.
• Assemble last-minute: keeps tortillas from going soft (pack sauce and tomato separately if needed).
• Reheat: warm chicken in a pan; warm tortillas 15 seconds in a dry pan, then fill.

FAQ

• Can I swap flour tortillas? Yes, use corn, wholemeal, or gluten-free tortillas; warm them well so they don’t crack.
• How do I make it without mayonnaise? Use Greek yoghurt + lemon, or guacamole for a creamy texture.
• Which cut of chicken works best? Breasts cook fast; boneless thighs stay juicier and are more forgiving.
• How do I control the heat? Use sweet paprika for mild, add chilli gradually, and balance with a cooling yoghurt sauce.
• Can I cook it in the oven? Yes, spread chicken and peppers on a tray and bake at 200°C until cooked, stirring once.
• Can I use an air fryer? Yes, cook chicken (and peppers if you like) in batches, then assemble.
• How do I pack wraps without leaks? Keep sauce separate, leave a border, roll tight, and wrap in baking paper.
• How do I stop wraps turning soggy? Dry salad, seed tomatoes, keep sauce minimal, and assemble close to serving.

Other recipe for a quick dinner

• Pesto Tarte soleil : sun tart
• Mortadella Croque-Monsieur
• Cheese Turnovers (Empanadas )
• Tunisian Brik with Egg and Tuna