This Chicken Fajitas Wrap will give new life to tacos on Tuesday. Take the sizzling grilled fajita chicken and tuck it into a warm tortilla. Don’t stop there – let’s roll it up with rice and veggies and toast it!
I love coming up with new ways to serve chicken, especially when it comes to taco night. There’s no need to serve the same old thing week in and week out. Whether you want an entree next to your taco dip, or you want to fill the freezer with meals like this Dorito Chicken Casserole, this wrap fits the bill.
Think of the best chicken burrito you’ve ever had, and then keep going. With fajita veggies and rice tucked into the burrito next to the chicken, you won’t believe your tastebuds!
❤️ Why You’ll Love This Recipe
- Meal prep: Make your chicken ahead. We’re using precooked rice here, too. It’s easy to make ingredients one night and assemble and heat the next.
- Customize the spices: The best part about home cooking is ensuring you enjoy the flavor. Adjust seasonings to your liking here.
- Fill the freezer: This recipe makes 7 large burritos, so it’s perfect to serve for dinner and then wrap the rest for the freezer.
🧾 Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Chicken – Boneless skinless chicken breast is cut into strips for so you get a taste in every bite.
- Fajita seasoning – Fajita seasoning has a smoky flavor that is different than taco seasoning. It’s worth seeking out a packet!
- Veggies – Bell peppers and white onion are the traditional fajita veggies.
- Rice – I selected pre-cooked cilantro lime rice as it’s my favorite! Any variety will do.
- Cheese – Monterey Jack is the perfect melty, stringy cheese-pull we need.
- Tortillas – It wouldn’t be a wrap if we didn’t have these! Select large flour tortillas for maximum stuffing.
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Rice – there is a wide selection of cooked rice at the store. If you aren’t a fan of cilantro, try a Mexican or Spanish rice.
- Meat – I used chicken breast, but steak (such as this oven-baked steak) and shrimp (like this grilled shrimp) are also perfect. You can even mix and match in a single cooking session.
- Cheese – Mexican blends or cheddar work well here, or a traditional cheese like Oaxaca or chihuahua. While Cotija is a good flavor, it isn’t a melting cheese so you won’t have the same texture.
- Seasoning – Add fresh cilantro on top of your filling!
👩🏻🍳 How to Make Chicken Fajitas Wraps With Rice
You can make everything at once to serve immediately, or you can go ahead and cook the chicken and veggies ahead of time. Then simply reheat and proceed with the recipe.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Slice the chicken. Cut into strips and begin sautéing (Image 1).
Tip: Slice everything to the same size and thickness. This will allow for even cooking as well as the perfect distribution in each wrap.
STEP 2. Slice the produce. Add sliced veggies to the pan with the chicken (Image 2). Stir in the seasoning packet and water and simmer (Images 3 and 4).
STEP 3. Cream the rice. Cook the rice per the bag and stir in the sour cream (Images 5 and 6).
Tip: Stirring sour cream into the rice helps it stick together so it doesn’t tumble out when you take a bite.
STEP 4. Begin assembly. Add creamy rice and then top with veggies, chicken, and cheese (Images 7 and 8).
STEP 5. Fold the wrap. Fold in the sides, then the bottom and roll up (Images 9 and 10).
STEP 6. Toast. If desired, toast in a large skillet to a golden brown. Toasting the seam side down first will help seal the wrap (Image 11).
💭 Recipe Pro Tips
- Cool before storing. If making ahead for the freezer, I recommend letting the filling cool before wrapping in the tortilla and then wrapping with foil.
- Toast the wrap. Toasting in a skillet will help seal the wrap for easier eating. Make sure and toast the seam side first.
📋 Recipe FAQs
You might think they are similar, but taco seasoning leans on a tomato flavor. Fajita season focuses on paprika and smokiness. In a pinch you can certainly use either one – or even make your own seasoning blend.
I definitely prefer to cut first! This allows for more surface area to be covered in seasoning while cooking. It will also cook faster and allow you to wrap things up quicker. I’m all about maximizing my flavor and time!
I think turning a fajita, which is often more like a soft taco, into a burrito is the perfect way to enjoy a meal! Place your filling closer to one end rather than the center to aid in wrapping. Then fold the sides in and a bottom before rolling up to complete. Overstuffing is the biggest culprit in messy rolling!
Unfortunately, most gluten-free options don’t roll as well as flour tortillas. They like to tear. You can always give it a try if you have a favorite grain-free option, or use large butter lettuce leaves. The filling does make a delicious rice bowl, too – just don’t stuff tortillas with it! Ensure your seasoning mix is also gluten-free.
🍽 What to Serve with Easy Chicken Fajita Wraps
This wrap is super filling! It’s a great idea to even cut in half so everyone can enjoy a little bit of everything. Whipping up some Elote Dip and serving with tortilla chips and salsa is a great option. Offering sour cream, guacamole, lime crema, or taco sauce is a fun idea.
Fridge: in an airtight container up to 5 days; just reheat by toasting or warming in the microwave.
Freezer: wrapped in aluminum foil for up to 3 months; unwrap and warm when ready to eat.
🌯 More Recipes You’ll Love
Or, we think you’ll also really love these red pork tamales for a meal next time!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Chicken Fajitas Wrap
- 2 Tablespoons Cooking Oil
- 1 Pound Boneless Skinless Chicken Breast Cut into Strips
- 2 Peppers Cut into Strips (I like to use two different colors)
- 1 Small Onion Sliced into Strips
- 1 Packet of Fajita Seasoning 1.12 ounces
- ¼ Cup of Water
- 8.5 Ounce Package of Prepared Rice Cilantro and Lime Flavor
- ⅓ Cup Sour Cream
- 1 ½ Cups Monterey Jack Cheese Shredded
- 7-8 Large Tortillas Burrito Size
- Heat oil and chicken over medium high heat.
- Cook chicken for about 3 minutes until it is no longer pink, then add vegetables.
- Cook the vegetables and chicken for another 3 to 5 minutes stirring frequently. Next add water and seasoning. Stir until coated and chicken is done and vegetables are slightly soft.
- Remove from heat and cover with a lid until you’re ready to assemble the wraps.
- Cook the rice according to package directions. Then in a small mixing bowl add the sour cream and cooked rice; mix well.
- Assemble the wrap by placing a ¼ cup of the rice mixture onto the lower 1/3rd of the tortilla. Then add ½ cup of the chicken and ¼ cup of cheese to the wrap.
- Roll the tortilla into a burrito shape; first by tucking in the sides and then rolling up from the bottom.
- Optional: Toast the wraps in a pan with oil or butter for extra flavor and texture.
- You can also use a Mexican cheese blend.
- I love the cilantro and lime rice but if cilantro isn’t your thing the Spanish style or Mexican rice would work great as well.
- Warming your tortillas first will make rolling them much easier.
- I used chicken but steak, shrimp, or a mix of proteins would also be excellent choices.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.