Dairy-Free Chicken Fajita Wrap
Satisfy your craving for bold, Tex-Mex flavors with this incredible Dairy-Free Chicken Fajita Wrap recipe! Packed with tender, marinated chicken strips, a vibrant trio of red, yellow, and green bell peppers, and sweet red onions, this wholesome meal is bursting with color, flavor, and texture. A zesty blend of lime juice, cumin, chili powder, and smoked paprika infuses the chicken and veggies with irresistible smokiness. Topped with creamy slices of ripe avocado and fresh cilantro, each wrap is a perfect balance of savory, tangy, and satisfying. Quick to prepare in under 40 minutes, these wraps are not only dairy-free but can easily be made gluten-free with the right tortillas, making them ideal for a wide range of dietary needs. Perfect for weeknight dinners or meal prep, these wraps prove that healthy eating can be both delicious and effortless.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large tortilla wraps (gluten-free if needed)
- 1 large ripe avocado
- 0.25 cup fresh cilantro
Instructions
Cut the chicken breasts into thin strips and place them in a bowl.
Slice the red, yellow, and green bell peppers into thin strips and the red onion into thin slices.
In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, ground cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Pour the marinade over the chicken strips, tossing to coat evenly. Let it marinate for at least 10 minutes.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and cook for about 5-7 minutes until fully cooked, stirring occasionally.
Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the bell pepper slices and red onion. Cook for 5-7 minutes until they are tender-crisp.
While the vegetables cook, slice the avocado and roughly chop the fresh cilantro.
Warm the tortilla wraps briefly in a dry skillet or microwave to make them pliable.
To assemble the wraps, place an equal amount of chicken, peppers, and onions onto each warm tortilla.
Top with slices of avocado and a sprinkle of fresh cilantro.
Roll up the tortillas tightly to enclose the filling.
Serve immediately and enjoy your dairy-free chicken fajita wraps!
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 19.9 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3700 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
