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In this quick and easy fajita wraps recipe, spiced meat and vegetables are wrapped in a whole-wheat tortilla with just the right amount of veggies for an easy, quick, and healthy meal.
Once you learn how to make a fajita wrap, you’ll never be tempted to buy them at a fast-food joint again. Fajita wraps make a quick, easy meal and can be customized with any meat and veggies you prefer. These are totally customizable and I’ll show you, step-by-step, how to customize them to your liking.
Are Fajita Wraps Healthy?
They absolutely can be! Are there very unhealthy fajita wraps out there? Of course! But if you make them at home with healthy ingredients, they can very easily be part of a very healthy meal plan!
Chicken Or Beef Fajita Wrap?
Whether you use chicken or beef is irrelevant to the recipe below. You can use the same spices and fillings and end up with a wonderful wrap either way. It comes down to what you personally consider to be a healthy addition to your daily meal plan. I personally don’t like the flavor of beef, so it’s always chicken for me. But if you prefer beef, that’s totally fine. Even bison or venison will work here!
Vegan Fajita Wraps
Vegans can absolutely use this recipe. But what do you swap?
- Meat – Use thickly sliced portobello mushrooms instead of meat.
- Cheese – Either omit the cheese completely, or use a vegan cheese.
Gluten-Free Fajita Wraps
I’m still learning about eating gluten-free, but I’m pretty sure the only thing that contains gluten here is the tortilla. (Please let me know if I’m wrong!) So in this case, you’ll just have to swap out the whole wheat tortilla for a gluten-free tortilla. Easy!
Dairy-Free Fajita Wraps
If you are dairy-free, the only thing you need to omit is the cheese. There is no other dairy in this unless you accidentally get tortillas made with dairy-based products. So for this recipe swap:
- Cheese – Either omit it completely or use a non-dairy cheese.
- Tortilla – Just double check that there are not dairy-based ingredients used to make them.
Keto Fajita Wraps
If you are keto, you’ll want to up the fat and reduce the carbs. So here are some suggestions:
- Tortilla – Instead, use either a large lettuce leaf or a cabbage leaf (they are sturdier for wraps and have a nice crunch)
- Sauce – Go light on the guacamole sauce.
- Cheese – Add extra to up the fat content.
Fajita Lettuce Wraps
If you prefer lettuce wraps, you’ll want to select your lettuce carefully to make sure they don’t tear while you are rolling them up. Personally, I find that green cabbage leaves work best. They roll up well without breaking. But if you truly want lettuce, butter lettuce is often your best bet. Others are Boston lettuce and Romaine.
Can You Eat Fajita Wraps Cold?
Absolutely!! In fact, I often prefer them that way. These are perfect for sticking in the fridge until lunch. The only thing I would store separately is the guacamole sauce, and only because it could make your wrap soggy.
- Pico de gallo
- Lime juice
- Paprika – this can also be a substitute for chili powder.
- Cayenne pepper – for lots of extra spice
- Black pepper – for lighter extra spice
What To Serve With Fajita Wraps
Good side dishes would be anything classically Mexican.
- Sour cream
If you want to avoid the wrap altogether, leave off the tortilla and make a salad instead, with extra lettuce.
Note that this sauce, while delicious, is optional if you are short on time. You can either use prepared guacamole or you can try fresh, chopped avocados. Or simply omit it. Whatever works. But it does add great flavor!
1 large avocado
2 tbsp, plain yogurt – Dairy-free if needed
2 tsp. lemon juice,
2 tsp. garlic powder
2 tbsp. oil
¾ lb. boneless, skinless chicken breast – cut into strips
1 tsp. garlic granules
1 tsp. onion granules
1 tsp. chili powder
1 tsp. ground cumin
1 large red bell pepper – seeds removed, sliced into thin strips. You can use green bell pepper instead if you prefer them. All colors of bell peppers will work here.
½ large red onion – thinly sliced – about 1½ to 2 cups.
2 standard whole wheat tortillas
½ cup thinly sliced lettuce – or shredded
2 tbsp. grated cheddar cheese – optional
2 tbsp. fresh, chopped cilantro – optional
How To Make Fajita Wraps
Slice the onion, pepper, and chicken, place in a pan and sauté over medium-high heat in oil with spices until cooked through. Using a nonstick skillet will make life easier. Stir constantly to avoid burning.
If you are making the optional guacamole sauce (you can easily substitute with chopped, fresh avocado if you don’t want to make sauce), place all those ingredients into a blender and blend until you have a smooth sauce. Use water to loosen the consistency into a true sauce.
Layer all the fajita ingredients onto your tortilla and roll it up tight.
Cut it in half.
To reheat these, you can either reheat just the meat and veggies in the microwave, or you can unwrap the wrap to remove the lettuce before sticking the whole thing in the microwave or the oven.
Either way, you’ll microwave for 40-60 seconds. To reheat in the oven, set the lettuce-free wraps on a baking sheet and set in a preheated oven at 350 F. for approximately 10-15 minutes, or until warm.
Can Fajita Wraps Be Frozen?
Once assembled, I don’t recommend freezing them. You can freeze the meat and the sautéd veggies, and you can separately freeze the tortillas. You can even freeze the guacamole sauce by itself if you don’t mind some browning when it thaws. But don’t freeze these as a finished wrap. They won’t hold up well.
While I don’t recommend warming the avocado sauce, you can do it. But it may brown a bit.
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- 1 Large Skillet
- 1 Blender (optional for guacamole sauce)
- 1 large avocado
- 2 tbsp. plain yogurt (dairy-free if needed)
- 2 tsp. lemon juice
- 2 tsp. garlic powder
- water (as needed for sauce consistency)
- salt to taste
- 2 tbsp. oil
- ¾ lb. chicken breast (cut into strips)
- 1 tsp. garlic granules
- 1 tsp. onion granules
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 large red bell pepper (seeds removed, sliced into thin strips)
- ½ large red onion (thinly sliced – about 1½ to 2 cups)
- 2 standard whole wheat tortillas
- ½ cup thinly sliced lettuce (or shredded)
- 2 tbsp. grated cheddar cheese (optional)
- 2 tbsp. fresh, chopped cilatnro (optional)
- Slice the onion, pepper, and chicken, and sauté it in oil with spices until cooked through.
- If you are making the optional guacamole sauce (you can easily substitute with chopped, fresh avocado if you don't want to make sauce), place all those ingredients into a blender and blend until you have a smooth sauce. Use water to loosen the consistency into a true sauce.
- Layer all the fajita ingredients onto your tortilla and roll it up tight.
- Cut it in half.