Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Here’s a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.

For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you, even more, time on those busy nights you want to get dinner on the table as quickly as possible.

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce
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Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce
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Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5

Ingredients

Homemade Fajita Seasoning

  • 3 tbsp Chili powder
  • 1 1/2 tbsp Smoked paprika
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • 2 tsp Ground cumin
  • 1/2 tsp Cayenne pepper
  • 1 tsp Dried oregano
  • 2 tsp Sea salt

Cilantro-Lime Sauce

  • 1 cup Full-fat Greek yogurt
  • 1 tbsp Homemade fajita seasoning
  • 1 clove Garlic peeled and finely minced
  • 2 tbsp Fresh cilantro finely chopped
  • 2 tbsp Fresh lime juice
  • Salt and pepper to taste

Fajitas

  • 2 tbsp Olive oil extra virgin
  • 1 Red bell pepper sliced thin
  • 1 Green bell pepper sliced thin
  • 1 Yellow bell pepper sliced thin
  • 1 Orange pepper sliced thin
  • 1/2 Small red onion sliced thin
  • 1 tbsp Balsamic vinegar
  • Salt and pepper to taste
  • 3 cup Rotisserie chicken shredded
  • 2-3 tbsp Homemade fajita seasoning
  • 1/4 cup Chicken stock preferably organic
  • 1/4 cup Fresh cilantro roughly chopped
  • 3 Green onions green parts only, sliced
  • 2 tbsp Fresh lime juice
  • 1 head Romaine lettuce washed and separated into individual leaves

Instructions

  1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
  2. Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or another nonreactive bowl. Cover and place in the refrigerator until ready to use.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
  4. Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook, until heated through and excess liquid, is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
  5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

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