Crispy Chicken Fajita Wraps with Avocado Sauce

- 1 pound boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 medium onion, sliced - 4 large flour tortillas - Fresh cilantro, for garnish (optional)

Discover the deliciousness of Crispy Chicken Fajita Wraps with Avocado Sauce, a perfect quick meal bursting with flavor. This recipe features tender chicken paired with sautéed bell peppers and onions, all wrapped up in a soft tortilla and topped with a creamy avocado sauce. Great for family dinners or entertaining, it’s easy to customize and sure to impress. Follow our simple guide to create this satisfying dish effortlessly, even for beginner cooks!

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Ingredients

For the Chicken and Fajita Filling:

1 lb (450g) boneless, skinless chicken thighs, thinly sliced

1 bell pepper (any color), sliced into strips

1 yellow onion, sliced into strips

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

4 large flour tortillas

For the Avocado Sauce:

1 ripe avocado

1/2 cup Greek yogurt (or sour cream)

1 tablespoon lime juice

1 small garlic clove, minced

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

For Serving:

Fresh lime wedges

Salsa (optional)

Shredded lettuce (optional)

Instructions

Prepare the Chicken Marinade: In a large bowl, mix together the olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Add the sliced chicken thigh pieces and toss until well coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).

Cook the Chicken: Heat a large skillet over medium-high heat. Once hot, add the marinated chicken to the skillet. Cook until the chicken is crispy and cooked through, about 6-8 minutes. Stir occasionally to avoid burning. Remove the chicken from the skillet and set aside.

Sauté The Vegetables: In the same skillet, add the sliced bell pepper and onion. Sauté for about 5-6 minutes, until the vegetables are tender and slightly caramelized. Mix in the cooked chicken, stirring until combined. Remove from heat.

Prepare the Avocado Sauce: In a food processor or blender, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.

Assemble the Wraps: Lay a flour tortilla on a clean surface. Add a generous portion of the chicken and vegetable mixture down the center of the tortilla. Drizzle a tablespoon or two of the avocado sauce over the filling. Fold the sides of the tortilla over the filling, then roll it tightly from the bottom up to form a wrap. Repeat with the remaining tortillas.

Crisp The Wraps: Heat a non-stick skillet over medium heat. Place the wraps seam-side down, turning them occasionally, until they are golden and crispy on all sides, about 3-4 minutes per wrap.

Serve: Remove the wraps from the skillet. Slice in half diagonally and serve with fresh lime wedges, additional avocado sauce, and salsa if desired. Garnish with fresh cilantro for added flavor and presentation.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4 wraps