Chicken Fajita Wrap


These fajita wraps are stuffed with grilled chicken, onion and bell peppers for a simple and healthy weeknight lunch or dinner.

Prep time: 10 minutes (plus 1 hour marinating) | Cook time: 15 minutes



  • Marinade
    • 1/4 cup chopped cilantro
    • 3 tablespoons olive oil
    • 2 tablespoons lime juice
    • 2 teaspoons of Hola Nola Fajita Seasoning
    • 1 garlic clove, minced
    • 1/2 jalapeño, seeded and minced
  •  Remaining ingredients
    • 1 pound boneless, skinless chicken breast halves, butterflied
    • salt and pepper to taste
    • 2 tablespoons Canola, divided
    • 3 bell peppers of various colors, sliced into 1/4-inch strips
    • 1 large onion, sliced into 1/4-inch strips
    • 4 Hola Nola Flour Tortillas, White or Whole Wheat


Garnish ideas: shredded cheese, salsa, sliced avocado, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and pepper to taste


To prepare marinade, combine all marinade ingredients in a glass or plastic container. Add chicken, turning to coat. Cover and marinate at room temperature 1 hour, or longer for a more infused taste, in the refrigerator.

Remove chicken from marinade; discard marinade. Wipe off most of marinade and sprinkle chicken with salt and pepper.

Heat a large skillet over high heat. Add 1 tablespoon oil to pan. As soon as oil begins to smoke, add half of chicken to pan. Cook, undisturbed, 2-3 minutes or until seared. Turn and cook another 2-3 minutes or until chicken is done and seared on second side. Transfer chicken to a bowl and cover with foil to keep warm. Repeat with remaining chicken. Add to bowl and let rest 5 minutes.

While chicken is resting, add remaining 1 tablespoon oil to pan. As soon as oil is hot, add bell peppers and onion to pan. Use a metal spatula to scrape up browned bits from the chicken and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and continue to cook another 2 minutes.

Slice chicken against the grain into strips and combine with vegetables. Heat Hola Nola tortillas in a skillet over medium-high heat. Evenly divide chicken mixture among tortillas. Garnish with cheese, salsa, avocado, sour cream and lettuce, as desired.

Number of Servings: 4