Vegetarian Chicken Fajita Wrap
Get ready to delight your taste buds with this flavorful Vegetarian Chicken Fajita Wrap recipe—a plant-based twist on a Tex-Mex favorite! Packed with colorful sautéed bell peppers, tender plant-based chicken strips, and a zesty blend of fajita seasoning, this dish is both satisfying and wholesome. Ready in just 30 minutes, it features warm whole wheat tortillas filled with the vibrant fajita mixture, topped with a creamy dollop of sour cream, fresh cilantro, and a tangy squeeze of lime. Perfect for a quick and nutritious weeknight dinner, this vegetarian spin delivers all the smoky, savory goodness of traditional fajitas without the meat. Ideal for veggie lovers and anyone seeking a healthier take on comfort food, these wraps are sure to become a household favorite.
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Recipe Information
Ingredients
- 300 g Plant-based chicken strips
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 2 tbsp Olive oil
- 2 tbsp Fajita seasoning
- 4 large Whole wheat tortillas
- 0.5 cup Sour cream
- 1 Lime
- 0.25 cup Fresh cilantro
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Slice the red and green bell peppers and the yellow onion into thin strips.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and onion to the skillet and sauté for about 5 minutes until they start to soften.
Add the plant-based chicken strips to the vegetables. Sprinkle with the fajita seasoning, and stir well to coat evenly.
Cook for an additional 5-7 minutes, stirring occasionally, until the plant-based chicken strips are heated through and slightly brown.
Warm the whole wheat tortillas in a separate skillet or in the microwave for about 20-30 seconds to make them pliable.
To assemble the wraps, place a portion of the fajita mixture onto each tortilla.
Top with a dollop of sour cream, a squeeze of lime juice, and a sprinkle of fresh cilantro.
Season with salt and black pepper to taste.
Fold the sides of the tortilla over the filling, roll it up, and serve immediately.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 4115 mg | 179% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 27.0 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1962 mg | 42% | |
*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.
