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Fajitas have become a staple in Tex-Mex cuisine, celebrated for their vibrant flavors and colorful presentation. Originating from the ranch lands of South Texas, the term "fajita" originally referred to skirt steak, but over the years, it has evolved to encompass a variety of fillings, including chicken, beef, and shrimp. Their versatility allows for creative interpretations, making fajitas a go-to choice for family dinners, meal prep, and outdoor gatherings alike.

Grilled Chicken Fajita Wraps

Experience a taste of Tex-Mex with these Sizzling Grilled Chicken Fajita Wraps! Perfectly marinated chicken meets vibrant bell peppers and onions, all wrapped in soft flour tortillas for a meal that's as visually appealing as it is delicious. This versatile recipe is ideal for family dinners, meal prep, or summer barbecues. Discover how to elevate your fajitas with fresh toppings and creative variations that suit every palate. Get ready for a flavorful fiesta on your plate!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1 bell pepper (red, yellow, or green), sliced

1 onion, sliced

4 large flour tortillas

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup shredded cheese (cheddar or Mexican blend)

1/2 cup sour cream or Greek yogurt

Fresh lime wedges, for serving

Fresh cilantro, chopped (optional)

Instructions
 

Marinate the Chicken: In a large bowl, whisk together olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Add the chicken breasts, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

    Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stovetop.

      Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.

        Grill the Vegetables: While the chicken rests, toss the sliced bell pepper and onion with a little olive oil and grill them for about 5-7 minutes until they are tender and slightly charred.

          Assemble the Wraps: In each tortilla, layer the sliced chicken, grilled bell pepper, onion, shredded lettuce, diced tomatoes, and shredded cheese. Add a dollop of sour cream or Greek yogurt and sprinkle with fresh cilantro if desired.

            Wrap and Serve: Fold in the sides of each tortilla, then roll it up from the bottom to create a secure wrap. Serve the fajita wraps warm with fresh lime wedges on the side.

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4