Chicken Fajita Roll-Ups: A Delicious Twist on a Classic

I’m excited to share my chicken fajita roll-up recipe, keeping with the Mexican/avocado theme this week. This quick, go-to meal is easy to make, packed with flavor, and a healthier option for busy weeknights. Plus, it only costs about $15 to make, save even more by buying in bulk or opting for generic brands. It’s a simple, classic recipe that’s become a family favorite. To make it fun for the kids, I roll the fajitas up like burritos and call them chicken fajita roll-ups. They love it, and it makes mealtime a breeze!

Step 1: Prepare the Veggies

Start with a large sauté pan and add a tablespoon of oil. Be careful not to use too much; it can make the veggies go limp instead of crisp.

• Slice one onion, a red bell pepper, and a green bell pepper into strips for even cooking.
• Toss them into the hot pan and cook for about 5 to 7 minutes, stirring occasionally. Let them sit for a minute or two between stirs to get those beautiful char marks.

Tip: Keep the veggies slightly crisp to add a nice texture to your fajitas.

Step 2: Cook the Chicken

With the veggies done, set them aside and add another tablespoon of oil to the same pan.

• Cut 4 chicken breasts into strips and add them to the pan, letting them brown.

• Halfway through cooking, sprinkle a packet of your favorite taco or fajita seasoning and add 1/2 cup of water. I like using Lawry’s seasoning for that perfect blend of spices.
• Bring it to a boil, then continue cooking until the chicken is thoroughly done.

Note: Mixing the seasoning with water creates a tasty sauce that coats the chicken perfectly.

Step 3: Combine and Finish the Filling

Once the chicken is fully cooked, toss the peppers back into the pan and mix them with the sauce. Remove everything from heat, the chicken fajita filling is now ready!

Step 4: Warm the Tortillas

This step is optional, but it really adds to the authentic fajita experience.

• Use tongs to hold a tortilla over an open flame until it starts to bubble. Flip it to warm the other side, but be careful not to let it burn or stick to the stove.

Can you smell that warm, toasted flour tortilla? It makes all the difference!

Step 5: Assemble the Chicken Fajita Roll-Ups

• Spread a bit of sour cream on the warmed tortilla, then add the chicken and pepper filling.

• Sprinkle on some cheese and roll it up burrito-style, folding in the sides as you go.

• Cut it diagonally for a fun presentation.

And voilà! Your chicken fajita roll-up is ready to serve. For my husband and me, I leave the fajitas open-faced and top them with homemade salsa and chunky guacamole. This chicken fajita roll-up mix is also delicious over a bed of salad greens if you’re looking to cut back on carbs.

Variations to Try

The beauty of this chicken fajita roll-up recipe is its flexibility. If you want to switch things up, try using shrimp instead of chicken for a seafood twist, or add black beans and corn to the mix for extra heartiness. You can also experiment with different cheeses like pepper jack or queso fresco for a unique flavor profile.

A Family Favorite

This easy, family-friendly meal is perfect for busy nights when you want something tasty without spending hours in the kitchen. The chicken fajita roll-up has become a staple in our home, and it’s always a hit. Do you have a special way of enjoying fajitas? I’d love to hear about it! I hope you enjoy these chicken fajita roll-ups as much as we do!

Chicken Fajita Roll-Ups

Chicken fajita roll-ups with charred onion and bell peppers, seasoned chicken strips in a quick fajita sauce, sour cream and cheese rolled burrito-style in a warm flour tortilla and sliced on the diagonal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 roll-ups

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 2 tablespoons oil divided
• 1 onion sliced into strips
• 1 red bell pepper sliced into strips
• 1 green bell pepper sliced into strips
• 4 boneless, skinless chicken breasts cut into strips
• 1 packet taco or fajita seasoning such as Lawry’s
• 1/2 cup water
• 8 burrito-size flour tortillas
• sour cream
• 1 cup shredded cheese

Method

 

1. Heat 1 tablespoon of oil in a large sauté pan. Add the onion and pepper strips and cook 5-7 minutes, stirring occasionally and letting them sit between stirs to get char marks. Keep them slightly crisp; set aside.
2. Add another tablespoon of oil and brown the chicken strips. Halfway through, sprinkle on the seasoning packet and add the water. Bring to a boil and cook until the chicken is cooked through and coated in sauce.
3. Return the peppers and onions to the pan, toss with the sauce and remove from the heat.
4. Optional: warm each tortilla over an open flame with tongs until it bubbles, flipping once.
5. Spread a little sour cream on each tortilla, add the chicken and pepper filling, sprinkle with cheese and roll up burrito-style, folding in the sides. Cut diagonally to serve.

Notes

Too much oil makes the vegetables limp; a tablespoon is enough for crisp, charred peppers.