Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- Juice of 1 lime
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- Warm tortillas, for serving
Instructions
- In a small bowl, whisk together chili powder, paprika, cumin, oregano, garlic powder, lime juice, olive oil, salt, and pepper to prepare the marinade.
- Place the sliced chicken in a large bowl, pour the marinade over, and toss until evenly coated. Let it marinate for at least 10 minutes.
- Slice the bell peppers and onion while the chicken marinates.
- Preheat oven to 400°F (200°C). Spread the chicken and vegetables on a baking sheet or oven-safe skillet in an even layer. Roast for about 15-20 minutes until cooked through and slightly caramelized.
- Warm tortillas and fill with the cooked chicken and vegetables. Garnish with fresh cilantro, lime, or your favorite toppings.
Notes
- Marinate the chicken for at least 10 minutes for maximum flavor.
- You can substitute chicken with shrimp or steak for variety.
- Store leftovers in an airtight container for up to 3 days; reheat before serving.
- For healthier options, use whole wheat tortillas and more vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking, Roasting, Sautéing
- Cuisine: Mexican, Tex-Mex
- Diet: Nut-Free, High-Protein
Nutrition
- Serving Size: 1 fajita wrap with filling
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg