Chicken Fajita Wrap Recipe with Sizzling Peppers and Onions

This fajita wrap bursts with flavor. The fajita filling is roasted on a single sheet pan, comes together quickly, and is fantastic wrapped in a toasted tortilla. A handheld fajita wrap delivers unbeatable taste and texture.

Why Make This Fajita Wrap

These wraps are intensely flavorful. A balanced fajita seasoning and a brief lime-and-oil marinade keep the chicken juicy while the peppers char and develop sweetness. Making everything on one sheet pan keeps cleanup simple, which is always a win. Stuffed with chicken, peppers, rice and beans, these wraps are filling, fiber-rich, and convenient to reheat—perfect for meal prep.

Ingredients Needed

• Chicken – Boneless, skinless chicken breast cut into 1-inch cubes. You can swap steak if preferred.
• Bell Peppers – Any color; using two colors makes the dish more vibrant.
• Red Onion – Thinly sliced for color and mild sweetness. Yellow onion is an acceptable substitute.
• Jalapeño – Optional, for heat; seed and dice if using.
• Garlic – Fresh cloves, minced for best flavor.
• Fajita Seasoning – Use a store-bought mix or make your own with cumin, garlic powder, paprika, chili powder, salt and pepper.
• Olive Oil – For the marinade.
• Lime – Fresh lime juice brightens and tenderizes the chicken.
• Rice – Cooked rice adds texture and bulk (optional but recommended).
• Refried Beans – Help hold the filling together and add richness; black or pinto beans work if you prefer.
• Burrito-Sized Tortillas – Large tortillas to hold all the filling.
• Shredded Cheese – Optional; melts nicely when the wrap is toasted.
• Salsa – For extra flavor and a touch of heat.

Recipe Variations

Meat: Substitute steak (reduce bake time to about 12–15 minutes) or omit meat for a vegetarian version.

Tortillas: Any large wrap works—spinach or whole-wheat tortillas are great alternatives.

Peppers: Use your preferred colors or whatever you have on hand.

Beans: Swap refried beans for black or pinto beans, or skip beans entirely if desired.

Steps To Make This Recipe

Step One. Cut chicken into 1-inch cubes, keeping pieces similar in size for even cooking. In a large bowl combine fajita seasoning, minced garlic, olive oil and lime juice to make the marinade. Add chicken and toss to coat.

Step Two. Add sliced onion, bell peppers and jalapeño to the bowl and toss with the marinade. Let the mixture sit briefly while you preheat the oven to 375°F (190°C). Start the rice if using.

Step Three. Spread the chicken and vegetables on a rimmed sheet pan in a single layer. Bake 15–20 minutes, until the chicken is cooked through. For extra char, broil for 2–3 minutes at the end.

Step Four. Heat a skillet or cast-iron pan over medium-high heat. To assemble each wrap, spread a layer of refried beans down the center of a tortilla, add a scoop of rice, top with the fajita mix, a spoonful of salsa and shredded cheese if using. Fold the ends in and roll like a burrito.

Step Five. Place the wrapped tortilla seam-side down in the hot skillet to seal and melt the cheese. Cook about 3 minutes without moving, then flip and brown the other side for another 2–3 minutes or until golden.

Step Six. Remove from the skillet, slice in half, and serve warm.

Recipe Pairings

These wraps are substantial on their own. Serve with tortilla chips, crispy homemade fries, or a fresh salad to round out the meal. For a bowl version, omit the tortilla and layer the ingredients over rice.

Other Delicious Chicken Recipes To Try

Dinner

Shredded Chipotle Chicken Tacos

Dinner

Crispy Chicken Tacos

Dinner

Pulled Chicken Burger

Dinner

Salt And Pepper Chicken

If you try this recipe, let me know. Thanks for being here.

Fajita Wrap

This fajita wrap is packed with bold flavor. The sheet-pan fajitas roast up quickly and taste irresistible wrapped in a toasted tortilla.

Prep: 15 mins

Cook: 20 mins

Servings: 4

Equipment

• large rimmed sheet pan

Ingredients

• 1½ 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 peppers
• 1 small jalapeño, seeded and diced (optional)
• 1 green bell pepper
• 4 garlic cloves, minced
• 4 burrito-size tortillas
• 1 cup refried beans
• 1 cup cooked rice
• ¼ cup salsa
• ½ cup shredded cheese (optional)

Instructions

1. Slice chicken into 1-inch cubes. In a large bowl combine fajita seasoning, garlic, olive oil and lime juice. Add chicken and mix to coat. Allow to marinate briefly.
2. Add onion, jalapeño and bell peppers to the chicken and toss with the marinade. Preheat oven to 375°F (190°C). Start the rice if using.
3. Spread the mixture on a rimmed sheet pan and bake 15–20 minutes, until chicken is cooked through. For extra char, broil 2–3 minutes at the end.
4. Heat a skillet over medium-high. Assemble each tortilla with a smear of refried beans, a scoop of rice, the fajita mix, salsa and cheese if desired. Fold and roll like a burrito.
5. Place wraps seam-side down in the hot skillet. Cook 3 minutes, flip and cook another 2–3 minutes until golden and sealed.
6. Slice in half and serve immediately.

Notes

*Fajita/taco seasoning: make your own with 1/2 tsp garlic powder, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt and pepper.

*Any color bell pepper works; choose two colors for vibrant presentation.

Nutrition

Serving: 1 wrap |
Calories: 619 kcal |
Carbohydrates: 69 g |
Protein: 50 g |
Fat: 16 g |
Fiber: 11 g

Nutrition information is an approximation.

Additional Info

Author: Bailey Rhatigan

Prep Time: 15 minutes | Cook Time: 20 minutes | Course: Main Course | Cuisine: Mexican | Servings: 4 | Calories: 619