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Chicken Fajita Wraps

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Chicken Fajita Wraps
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Dinner ready in 20 minutes! Chicken, broccoli, peppers, onions and mushrooms wrap up a bundle of great flavor in these spicy "fajita-wiches".
Updated Oct 7, 2010

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 1/4 lb boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination)
  • 8 flour tortillas (8 inch)
  • Salsa, if desired

Steps

  • 1
    In large bowl, sprinkle chili powder and salt over chicken; toss.
  • 2
    In 12-inch skillet, heat oil over high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Stir in vegetables. Cook about 4 minutes, stirring frequently, until vegetables are crisp-tender.
  • 3
    Onto center of each tortilla, spoon about 1/2 cup of the chicken mixture. Fold top and bottom ends of each tortilla about 1 inch over filling; fold right and left sides over folded ends, overlapping. Serve with salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    It's all about options. If you can't find the frozen veggie combo suggested, try a 1-pound bag of frozen corn, broccoli and sweet red peppers or any of your favorites.

Nutrition

520 Calories, 15g Total Fat, 42g Protein, 56g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
520
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
3 1/2g
17%
Trans Fat
1g
Cholesterol
85mg
29%
Sodium
1370mg
57%
Potassium
610mg
18%
Total Carbohydrate
56g
19%
Dietary Fiber
5g
22%
Sugars
3g
Protein
42g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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