High Protein Chicken Fajita Wrap
Elevate your weeknight meals with this *High Protein Chicken Fajita Wrap*, a flavor-packed, nutritious option that’s as satisfying as it is simple. Succulent strips of marinated chicken breast are infused with zesty lime juice, warm chili powder, and cumin, then seared to perfection alongside tender, slightly charred bell peppers and onions. Wrapped in wholesome whole wheat tortillas and topped with creamy Greek yogurt, shredded cheese, and fresh cilantro, this recipe is a delicious balance of bold fajita flavors and high-protein nourishment. Ready in just 30 minutes, it’s perfect for meal prep or a quick yet wholesome dinner. Enjoy a filling meal that’s low in guilt and high in taste! Keywords: high-protein recipe, chicken fajita wrap, healthy Mexican-inspired meal, quick and easy dinner, meal prep ideas.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow onion
- 4 pieces Whole wheat flour tortillas
- 4 tablespoons Greek yogurt
- 60 grams Shredded cheese
- 2 tablespoons Fresh cilantro
Instructions
Slice the chicken breast into thin strips.
In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper. Add the chicken strips and toss to coat. Let marinate for at least 10 minutes.
While the chicken is marinating, slice the red bell pepper, green bell pepper, and onion into thin strips.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes, stirring frequently, until cooked through and slightly browned.
Remove the chicken from the skillet and set aside. In the same skillet, add the bell peppers and onion. Cook for about 5 minutes or until they are tender and slightly charred.
Return the chicken to the skillet and stir to combine with the vegetables. Cook for an additional minute to blend the flavors.
Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side or until pliable.
To assemble the wrap, place a quarter of the chicken and vegetable mixture onto each tortilla. Top with 1 tablespoon Greek yogurt, 15 grams shredded cheese, and a sprinkle of fresh cilantro.
Fold up the bottom of the tortilla over the filling, then fold the sides inward, and roll up tightly. Serve immediately.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 22.7 g | ||
| Protein | 181.1 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2913 mg | 62% | |
*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.
