These Cheesy Chicken Fajita Wraps are the ultimate handheld dinner, combining the sizzling flavors of a fajita skillet with the cheesy comfort of a quesadilla. Packed with seasoned chicken, tender vegetables, and savory refried beans, everything is tucked inside a crispy, golden-brown tortilla.
With a crunchy exterior and a gooey, flavorful filling, these wraps are perfect for a fun family dinner or a hearty lunch.
Recipe Details
- Flavor Profile: These wraps are savory and bold, featuring zesty fajita seasoning, sweet sautéed peppers and onions, and a rich, creamy finish from the melted cheese and beans.
- Texture: You get a satisfying crunch from the toasted tortilla that gives way to a soft, cheesy, and tender filling.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves simple sautéing and assembling.
What You’ll Need
To make this recipe, you will need a large skillet or pan to cook the filling and toast the final wraps. The ingredients are simple and accessible, relying on chicken tenderloins for quick cooking, fresh produce for the fajita base, and convenient pantry staples like a seasoning packet and canned beans to bring it all together.
Ingredient Notes
- Chicken Tenderloins – These are perfect for this recipe because they cook quickly and remain tender. You will slice them into strips after cooking.
- Fajita Seasoning Mix – A packet of seasoning makes this recipe incredibly fast and ensures a consistent, bold flavor.
- Refried Beans – These act as the “glue” that holds the wrap together while adding a creamy, savory layer that boosts the protein.
- Bell Peppers & Onion – Sliced bell peppers and onions provide that classic fajita crunch and sweetness. Use any color peppers you have on hand.
- Mexican Blend Shredded Cheese – This blend melts beautifully and complements the spices in the chicken.
- Flour Tortillas – Large flour tortillas are best for wrapping. They are pliable when warm and crisp up perfectly in the pan.
Add-ins and Substitutions
- Spice It Up – If you love heat, add some sliced jalapeños to the veggie mixture or a dash of hot sauce to the filling.
- Chicken Swap – You can use boneless, skinless chicken breasts or thighs if you prefer; just adjust the cooking time slightly to ensure they are cooked through before slicing.
- Creamy Element – A layer of sour cream or guacamole inside the wrap (added right before eating) offers a cool contrast to the hot filling.
How to Make Cheesy Chicken Fajita Wraps
- Cook the Chicken: Heat oil in your pan and then cook the chicken tenderloins, lightly seasoned with salt and pepper.
- Sauté Vegetables: Once the chicken is cooked, remove it from the skillet and set it aside. Add your sliced bell peppers and onions to the hot skillet and cook until they are tender, about 5 to 8 minutes. While the veggies cook, slice your cooked chicken into small strips.
- Simmer Filling: Add the sliced chicken back into the skillet with the veggies. Add your packet of fajita seasoning along with the 1/4 cup of water. Mix until it is combined, then bring it to a simmer to thicken it up. Top with fresh cilantro.
- Assemble: Warm your tortillas in the microwave so they are pliable. Spread 1 tablespoon of refried beans on each tortilla. Then, top it with your chicken and veggie fajita mix and sprinkle the Mexican blend cheese on top. Fold the tortilla into a wrap (tuck in sides and roll).
- Toast: Wipe out your skillet carefully to remove any stuck-on bits. Add the last tablespoon of oil into it and spread it evenly around your pan. Then, place your wrap seam-side down and cook until golden brown on each side.
Pro Tip: Make sure to place the wrap seam-side down in the pan first. The heat will seal the seam shut, ensuring your filling doesn’t fall out when you flip it to crisp the other side.
Recipe Tips
- Don’t Overfill: It can be tempting to pile on the delicious filling, but if you overfill the tortillas, they will be difficult to fold and may burst open in the pan.
- Warm Tortillas: Do not skip warming the tortillas in the microwave. Cold tortillas are prone to cracking when you try to fold them.
- Wipe the Pan: Wiping the skillet between the filling stage and the toasting stage prevents any leftover spices or onions from burning and sticking to the outside of your wrap.
FAQs
- Can I use corn tortillas? Corn tortillas are generally too small and brittle for this style of wrap. Large flour tortillas work best for holding everything together.
- Can I freeze these? Yes, you can assemble the wraps and freeze them before toasting. Thaw them in the fridge before pan-frying to serve.
- Is the cilantro necessary? It adds a burst of freshness, but if you aren’t a fan of cilantro, you can skip it or swap it for green onions.
Serving Suggestions
- Dips: Serve with sides of salsa, sour cream, or guacamole for dipping.
- Rice: A side of Spanish rice or cilantro lime rice makes this a full, hearty meal.
- Salad: Pair with a fresh corn and black bean salad for extra veggies.
Make This Recipe in Advance
- Prep the Filling: You can cook the chicken and vegetable mixture up to 2 days in advance. Store it in the fridge.
- Assembly: When ready to eat, reheat the filling slightly, spread the beans on the tortillas, assemble, and pan-fry fresh for the best crispy texture.
Cheesy Chicken Fajita Wraps
- Total Time: 30 minutes
- Yield: 4 wraps 1x
Description
These Cheesy Chicken Fajita Wraps are the ultimate handheld dinner, perfectly combining the sizzling flavors of a skillet fajita with the cheesy comfort of a quesadilla. Packed with seasoned chicken, tender vegetables, and savory refried beans, everything is tucked inside a crispy, golden-brown tortilla. Whether for a fun family dinner or a hearty lunch, these crunchy, gooey wraps are sure to be a hit.
Ingredients
- 1 pound chicken tenderloins
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 2 bell peppers, sliced (any color)
- 1 onion, sliced
- 1 packet fajita seasoning mix
- 1/4 cup water
- 1 cup Mexican blend shredded cheese
- 1 (15 oz) can refried beans
- 1/4 cup fresh cilantro, chopped
- 4 large flour tortillas
Instructions
Cook the Chicken
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the chicken tenderloins lightly with salt and pepper, then add them to the pan. Cook until fully cooked through and golden. Remove the chicken from the skillet and set aside.
Sauté Vegetables
In the same hot skillet, add the sliced bell peppers and onions. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender and slightly charred. While the veggies cook, slice the cooked chicken into small strips or bite-sized pieces.
Simmer Filling
Return the sliced chicken to the skillet with the vegetables. Sprinkle the packet of fajita seasoning over the mixture and pour in the 1/4 cup of water. Stir well to combine. Bring to a simmer and cook for 1-2 minutes until the sauce thickens and coats the meat and veggies. Stir in the fresh cilantro.
Assemble
Warm the tortillas in the microwave for 15-20 seconds to make them pliable. Spread about 1 tablespoon of refried beans onto the center of each tortilla (this acts as the glue). Top with a generous portion of the chicken and veggie mixture, followed by a sprinkle of the Mexican blend cheese. Fold the sides of the tortilla in, then roll it up tightly like a burrito.
Toast
Wipe out the skillet carefully to remove any stuck-on spices (to prevent burning). Add the remaining 1 tablespoon of olive oil and heat over medium. Place the wraps in the skillet, seam-side down first. Cook until golden brown and crispy, about 2-3 minutes per side.
Notes
The Seam-Side Down Rule: Always place the wrap in the pan seam-side down first. The heat seals the tortilla shut, ensuring the filling doesn’t spill out when you flip it to crisp the other side.
Prevent Cracking: Warming the tortillas before rolling is crucial. If you try to fold cold flour tortillas, they tend to crack and rip. A quick zap in the microwave or a few seconds in a warm pan makes them soft and easy to work with.
Air Fryer Method: You can crisp these in an air fryer! Spray the assembled wraps with cooking spray and air fry at 375°F for 4-6 minutes, flipping halfway through, until golden and crunchy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 wrap
- Calories: 625
- Sugar: 6g
- Sodium: 1350mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 105mg
Keywords: chicken fajita wraps, crispy tortilla wraps, easy lunch ideas, cheesy chicken fajitas, tex mex dinner, quesadilla wraps, 30 minute meals
