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–+ servings
fajita with red and yellow peppers in lettuce wrap
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5 from 1 vote

Chicken Fajita Wraps with Creamy Cilantro - Lime Sauce

Here’s a creative way to use pre - cooked rotisserie chicken for a quick and flavorful weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Chicken Fajita Wraps
Servings: 6 servings
Calories: 340kcal

Ingredients

Fajita Seasoning:

  • 3 Tablespoons chili powder
  • 1½ Tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons sea salt

Cilantro Lime Sauce:

  • 1 cup plain full-fat Greek yogurt
  • 1 Tablespoon homemade fajita seasoning
  • 1 clove garlic peeled and finely minced
  • 2 Tablespoons fresh cilantro finely chopped
  • 2 Tablespoons fresh lime juice
  • Salt and pepper to taste

Fajitas:

  • 2 Tablespoons extra virgin olive oil
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 orange pepper sliced thin
  • ½ small red onion sliced thin
  • 1 Tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 3 cups rotisserie chicken shredded
  • 2-3 Tablespoons homemade fajita seasoning
  • ¼ cup chicken stock preferably organic
  • ¼ cup fresh cilantro roughly chopped
  • 3 green onions green parts only, sliced
  • 2 Tablespoons fresh lime juice
  • 1 head Romaine lettuce washed, separated into individual leaves

Instructions

  • Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended.
  • Store any excess in an airtight container for later use.
  • Prepare the cilantro- lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and peper to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
  • Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes.
  • Season with additional salt or fajita seasoning, if desired.
  • Remove skillet from heat and stir in cilantro, green onions and fresh lime juice.
  • To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 14g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 116mg | Sodium: 1287mg | Potassium: 436mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4014IU | Vitamin C: 109mg | Calcium: 89mg | Iron: 2mg