Chicken tortilla wraps are made with taco-seasoned chicken breasts, sautéed peppers, and onions in a hot cast iron skillet. The chicken, onions, and peppers are wrapped in warm tortillas for a quick, high-protein dinner. It comes together fast with simple pantry ingredients.
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These chicken tortilla wraps come together fast. Brush the chicken with oil, season with salt, pepper, and taco seasoning. Sauté with sliced peppers and onions, then wrap it up.
Use almond flour tortillas to up the protein and keep it gluten free. Add guac, salsa, or sour cream. Have a piece of fruit on the side for a simple, filling meal that tastes great. Each serving has 37 grams of protein!
Cooking with Mini Peppers
Mini peppers come in a bag now, usually in the produce section near the bell peppers. They're sweet, colorful, and cook up fast.
Just trim off the tops, slice them into strips, and toss them in the skillet with onions. There's no need to peel or seed them.
I love these little peppers and use them all the time. They're sweet, colorful, and cook up fast.
Ingredients
These chicken wraps are made with taco-seasoned chicken, sautéed peppers, and onions. I use Siete almond flour tortillas to keep them gluten-free, but you can use any wraps you have or even Bibb lettuce leaves.
- 1 pound boneless, skinless chicken breasts or boneless thighs if you prefer dark meat
- 1 packet taco seasoning or 1 teaspoon each: chili, cumin, garlic, paprika.
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- 1 cup thinly sliced onions, 1 large or 3 small yellow onions
- Sliced mini sweet peppers (one 8-oz bag) or 2 medium bell peppers, any color
- 4 to 6 large tortillas, gluten-free wraps, or lettuce leaves
- 2-3 limes or lemons
Step-By-Step-Instructions
- Rinse and pat dry the chicken. Brush with olive oil and sprinkle taco seasoning on both sides. Set aside.
- Trim and thinly slice the onion and bell peppers.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Sear the chicken for 3 to 6 minutes on one side, then flip and cook the other side until it reaches 165°F. Remove from the skillet and let it rest for 5 minutes.
- While the chicken cooks, heat another tablespoon of oil in a separate skillet over medium-high heat. Add the onions and peppers. Cook until soft and slightly charred, about 8 to 10 minutes.
- Slice the rested chicken into thin strips.
- Serve with warm tortillas, lime wedges, and your favorite toppings.
How to Warm Tortillas in a Skillet
Place a cast iron or nonstick skillet over medium heat. Once the pan is hot, lay a tortilla flat in the pan.
Heat for 30 seconds on each side, flipping once. You'll see light browning or a few bubbles-that's what you want. Stack the warmed tortillas in a clean kitchen towel or wrap them in foil to keep them soft and warm.
For almond flour or gluten-free tortillas, warm gently and only flip once so they don't tear.
Toppings For Serving
- Cilantro Lime Crema
- Pico de Gallo
- Peach Mango Salsa
- Mango Pico de Gallo
- Guacamole
- Hot sauce
- Sour cream
- Chopped cilantro
Storage and Reheating
Store the fajitas in an airtight container for 2-3 days in the refrigerator. Heat in aluminum foil in a 350-degree oven for 10 minutes to reheat.
You can also heat them in a hot skillet or microwave for a few minutes.
Serving Suggestions
Here are some easy sides to serve with chicken tortilla wraps.
- Spanish rice or Mexican rice
- Roasted sweet potatoes
- Chips and pico de gallo or salsa, guacamole, or queso
- Coleslaw
- Mango with chili lime salt would be a perfect dessert!
Chicken Taco Wraps
Even down here in the Keys, where fish is king, sometimes you just need a good chicken dinner. These wraps are good when I want something that tastes great, fast to make, and full of flavor.
I season the chicken with a packet of taco seasoning, no measuring required!
These chicken tortilla wraps are simple. Taco-seasoned chicken, peppers, and onions. I used almond flour wraps to keep them gluten free, but regular tortillas or lettuce leaves work too.
I was planning to grill them outside, but the weather was awful, so I used a cast-iron grill pan indoors instead. You can use a flat skillet or fire up the outdoor grill.
Try the almond flour tortillas from Siete. They're soft, tasty, and great for wraps. I got hooked on them back when I worked at Whole Foods. You'll find them in the freezer section of your grocery store.
Chicken Tortilla Wraps
Ingredients
- 1 pound boneless skinless chicken breasts or boneless thighs if you prefer dark meat
- 1 packet taco seasoning
- salt and pepper to taste
- 2 tablespoons olive oil divided
- 1 cup thinly sliced onions 1 large or 3 small yellow onions
- 2 cups sliced mini sweet peppers, one 8-oz bag or 2 medium bell peppers, any color
- 4 to 6 large tortillas gluten-free wraps, or lettuce leaves
- 2-3 limes or lemons
- Toppings: lime wedges, guacamole, salsa, pico de gallo, hot sauce, sour cream, cilantro, shredded cabbage or iceberg lettuce, and shredded cheese.
Instructions
- Rinse and pat dry the chicken. Brush with olive oil and sprinkle taco seasoning on both sides. Set aside.
- Trim and thinly slice the onion and bell peppers.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Sear the chicken for 3 to 6 minutes on one side, then flip and cook the other side until it reaches 165°F. Remove from the skillet and let it rest for 5 minutes.
- While the chicken cooks, heat another tablespoon of oil in a separate skillet over medium-high heat. Add the onions and peppers. Cook until soft and slightly charred, about 8 to 10 minutes.
- Slice the chicken into thin strips.
- Serve with warm tortillas, lime wedges, and your favorite toppings.
Ross says
Love this! So easy!