Fajita Wrap

5 from 3 votes
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This fajita wrap will blow your mind with flavor. The fajitas are made on a sheet pan, come together seamless and taste amazing wrapped up in a toasted tortilla. Nothing can come close in flavor to a handheld fajita wrap.

Wraps on a grey plate with salsa.
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Why Make This Fajita Wrap

They are so flavorful! The seasoning blend is spiced perfectly, the chicken is marinated for only a short time and it comes out cooked perfectly and juicy with the charred peppers. This meal is easy to whip up, the fajitas are made on one sheet pan, less mess is always favored in my eyes.

The wraps are stuffed full of fajita mix, rice and beans so they are full of fiber, nutritious ingredients and very filling. They are easy to re-heat making them a meal prep favorite for the week. They would be great with my Mexican Soup or you can change up the flavor with my Sheet Pan Steak And Shrimp Fajitas.

Fajita mix cooked on a sheet pan.

Ingredients Needed

Ingredients to make this wrap on a counter in colored bowls and fresh ingredients.
  • Chicken. I use boneless, skinless chicken breast for this recipe. I cut it into small bite size pieces. You can also use steak! Double the chicken and make my One Pan Garlic Lemon Chicken and Veggies for an additional meal prep meal.
  • Bell Peppers. Use any color of choice! I like to pick two colors so this dish is colorful.
  • Red Onion. Red onion adds a beautiful color to these fajitas, you can use yellow onion if you’d like but I like the red onion for this dish.
  • Jalapeño. To spice thing up! This is optional but you know I love my spice.
  • Garlic. I always go for fresh garlic cloves and mince/chop them myself. They give the best flavor and aromatics.
  • Fajita Seasoning. Use packaged seasoning or make your own with: cumin, salt, pepper, garlic powder, paprika, chili powder.
  • Olive Oil. This is to marinate the fajita mix in.
  • Lime. Fresh lime juice is to marinate the chicken and soften it making it melt in your mouth GOOD.
  • Rice. Any rice of choice will work and this is optional, however it’s delicious, adds texture and filling to these wraps.
  • Refried Beans. Any bean of choice will work but I prefer organic canned refried beans. They keep all the ingredients in place between the tortilla nicely and add so much flavor. This is my favorite brand.
  • Burrito Sized Tortillas. This is what I use for the “wrap” portion of this recipe. You can use ANY wrap you prefer, just be sure they are large enough to fit all the delicious ingredients.
  • Shredded Cheese. This will go into the wrap and be melted nicely when the wrap is toasted in the pan. Totally optional, to save calories, feel free to skip it.
  • Salsa. For extra flavor and heat! I make my own but any salsa will work.

Recipe Variations

Meat. You can use steak in place of the chicken, just cut the cook time down to 12-15 minutes. You can also skip the meat to make a Vegetarian dish.

Tortillas. Use any other wrap of choice, I have tried this with spinach wraps and it’s delicious. Of course if you just want fajitas, you can do that as well.

Bell Peppers. You can use any bell pepper of choice. Mine peppers would also work great.

Beans. If you do not want to use refried beans, black beans or pinto beans work great. You can also skip the beans if you’d like!

Steps To Make This Recipe

sliced veggies on a cutting board and a bowl of raw chicken marinating.

Step One. Slice chicken into 1 inch cubes, try to keep them close to similar size for an even cook. In a large bowl make a marinade using the fajita seasoning, garlic, olive oil and lime juice. Add the chicken and mix well

Step Two. Add onions, peppers, jalapeños and toss in the marinade. Allow it to sit for a bit while you preheat the oven. Preheat the oven to 375º.

raw ingredients in a bowl and a sheet pan with cooking fajitas.

Step Three. Spread the chicken and vegetable mixture onto a rimmed sheet pan. Bake for 15-20 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes (I recommend this!).

Step Four. Heat a pan or cast iron skillet on medium/high heat. Working quickly, smear beans, sprinkle rice, fajita mix, salsa and cheese on the middle of the tortilla. Wrap the tortilla like a burrito tucking in both end and folding in.

A tortilla with fajita filling inside on a cutting board.

Step Five. Place the wrap in the skillet with the seam side down, this will melt the cheese and seal the wrap. Let it cook untouched for about 3 minutes and flip the wrap. Cook for another 3 minutes or until it’s browned to your liking. Take off the heat and move to the next wrap until you have them all made.

Step Six. Slice in the center and serve!

Wraps on a grey plate with tortilla chips.

Recipe FAQ’s

Can I use any wrap?

Yes, use any large wrap of choice, any will work!

Can I cook the fajitas in a skillet?

Yes, feel free to cook the fajitas in a skillet on medium/high heat if you would prefer. .

How can I cut some calories with this recipe?

Cut the calories down by skipping the cheese and using black beans instead of refried beans. Easy peasy and still tasty!

Recipe Pairings

This recipe is pretty filling! I suggest pairing it with tortilla chips or Crispy Homemade Fries. You can also pair it with my Kale Salad With Roasted Red Pepper Dressing.

Other Delicious Chicken Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Fajita mix wrapped in a tortilla with salsa.
5 from 3 votes

Fajita Wrap

This fajita wrap will blow your mind with flavor. The fajitas are made on a sheet pan, come together seamless and taste amazing wrapped up in a toasted tortilla. Nothing can come close in flavor to a handheld fajita wrap.
Prep: 15 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • large sheet pan

Ingredients 

  • lbs chicken breast, boneless, skinless
  • ¼ cup fajita seasoning, *see notes to make your own
  • 1 tbsp olive oil
  • 2 limes, juiced
  • 1 red onion, thinly sliced
  • 2 red or orange bell pepper, *see notes
  • 1 small jalapeño, seeded and diced, optional
  • 1 green bell pepper
  • 4 garlic cloves, minced/chopped
  • 4 burrito size tortillas
  • 1 cup refried beans
  • 1 cup cooked rice
  • ¼ cup salsa
  • ½ cup shredded cheese, *more to taste

Instructions 

  • Slice chicken into 1 inch cubes, try to keep them close to similar size for an even cook. In a large bowl make a marinade using the fajita seasoning, garlic, olive oil and lime juice. Add the chicken and mix well. Don't turn the oven on just yet, we want to give the chicken a light marinade.
  • Add onion, jalapeños and bell peppers to chicken and toss together with the marinade. Allow it to sit for a bit while you preheat the oven. Preheat the oven to 375º. Start the rice and cook according to the package.
  • Spread the chicken and vegetable mixture onto a rimmed sheet pan. Bake for 15-20 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes (I recommend this!).
  • Heat a pan or cast iron skillet on medium/high heat. Working quickly, smear beans, sprinkle rice, fajita mix, salsa and cheese on the middle of the tortilla. Wrap the tortilla like a burrito tucking in both end and folding in.
  • Place the wrap in the skillet with the seam side down, this will melt the cheese and seal the wrap. Let it cook untouched for about 3 minutes and flip the wrap. Cook for another 3 minutes or until it's browned to your liking. Take off the heat and move to the next wrap until you have them all made. 
  • Slice in the center and serve!

Notes

*fajita/taco seasoning, buy packaged or make your own with: 1/2 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt & pepper. 
*any color bell pepper will work. I like to choose two colors for vibrancy.

Nutrition

Serving: 1wrap | Calories: 619kcal | Carbohydrates: 69g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 2398mg | Potassium: 1037mg | Fiber: 11g | Sugar: 12g | Vitamin A: 3639IU | Vitamin C: 122mg | Calcium: 315mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 619
Keyword: 30 minute, Mexican
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Recipe Rating




2 Comments

  1. 5 stars
    These were fantastic and making fajitas on a sheet pan was very easy.

  2. 5 stars
    These were awesome and really easy to get on the table. Will make again soon.