Chicken Fajitas Wrap

Fajita wrap cut in half, sitting on a wooden cutting board.

5 from 5 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American, Mexican

Servings: wraps

Calories: 430kcal

Author: Jessica Burgess

Ingredients

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

Instructions

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 ⅓rd 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.

Notes

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.

Nutrition