Chicken fajitas wraps ( recipe in description )

Chicken Fajita Wrap with Creamy Fajita Sauce

Ingredients:

For the Fajita Seasoning:

2 tbsp garlic powder
2 tbsp onion powder
1 tsp paprika powder
1-2 tsp red chili powder
1 tbsp freshly minced garlic
1 tsp cumin powder
Salt to taste
1 tsp black pepper powder

For the Chicken:

2 lbs boneless chicken thighs/breast, cut into long strips
1 tbsp lemon juice
2 tbsp prepared fajita seasoning
2 tbsp oil + more for cooking the chicken

For the Vegetables:

1 cup mixed bell pepper, cut into long strips
1 onion, thinly sliced
1 tbsp garlic powder
Salt to taste

For the Creamy Fajita Sauce:

6 tbsp sour cream
2 tbsp mayonnaise
1-2 tsp prepared fajita seasoning (adjust according to taste)
1 tbsp lemon juice
3-4 tbsp water (to thin out the sauce)

For Assembly:

10-12 tortilla wraps
1 cup mixed cheese blend (sharp cheddar and mozzarella)

Method:

Prepare fajita seasoning by adding garlic powder, onion powder, paprika powder, red chili powder, minced garlic, cumin powder, salt, and black pepper powder in a bowl. Mix well.

In a large bowl, add chicken strips.
Squeeze lemon juice and add 2 tbsp of prepared fajita seasoning. Mix well.
Add 2 tbsp oil and mix until chicken is coated.
Cover and refrigerate for at least 30 minutes or up to 2 hours.
Heat a large skillet or griddle over medium-high heat.
Remove chicken from marinade.
Cook chicken for 5-6 minutes per side or until cooked through.
Transfer chicken to a plate and cover with foil to keep warm.

In the same skillet, add more oil if needed.
Add mixed bell pepper and onion. Cook for 5 minutes or until tender.
Sprinkle garlic powder and salt to taste.

For the sauce: In a bowl, combine sour cream, mayonnaise, 1-2 tsp prepared fajita seasoning, lemon juice, and water. Mix until smooth.
Adjust seasoning and consistency as needed by adding more or less water.

Take a tortilla wrap. Add cooked chicken, vegetables, and a spoonful of creamy fajita sauce. Sprinkle mixed cheese blend.
Fold the bottom half of the tortilla up, then fold the sides and roll into a tight wrap.Place the wrapped fajita seam-side down on a warm skillet.Cook for 2-3 minutes per side on low heat. Drizzle with oil.

Tips:

– Don’t overfill tortillas for easier folding and to prevent fillings from spilling out.
– Adjust heat and cooking time based on tortilla type and desired crispiness.
– For crisper tortillas, cook in a skillet with a small amount of oil or butter.