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Fajitas have long been a beloved dish in many households, celebrated for their versatility and vibrant flavors. This classic Tex-Mex dish typically features marinated strips of meat, bell peppers, and onions, all sizzling together and served with warm tortillas. Over the years, fajitas have evolved, inspiring countless adaptations that cater to various tastes and dietary preferences. One standout variation is the crispy oven-baked chicken fajita wraps, which offer a healthier, easy-to-make alternative to traditional fajitas, without sacrificing flavor or satisfaction.

Crispy Oven-Baked Chicken Fajita Wraps

Discover the joy of making crispy oven-baked chicken fajita wraps, a delicious and convenient meal that’s perfect for busy weeknights. This twist on classic fajitas features marinated chicken, vibrant bell peppers, and onions, all wrapped in warm tortillas. Easy to prepare and customizable, these wraps are sure to please the whole family. With simple ingredients and minimal cleanup, you’ll enjoy a satisfying meal that brings everyone together. Try them out today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 medium onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

4 large flour tortillas (10-inch size)

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Chicken and Vegetables: In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until everything is well coated in the spices.

      Bake the Chicken Mixture: Spread the chicken and vegetable mixture evenly on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.

        Warm the Tortillas: While the chicken and vegetables are baking, wrap the tortillas in aluminum foil and place them in the oven during the last 5 minutes of baking to warm them up.

          Assemble the Wraps: Once the chicken and vegetables are done, remove them from the oven. Lay a warm tortilla flat, and spoon a portion of the chicken and vegetable mixture in the center. Sprinkle a generous amount of shredded cheese on top.

            Wrap It Up: Fold in the sides of the tortilla and roll from the bottom up, creating a tight wrap. Repeat this process for the remaining tortillas.

              Crisp the Wraps: Place the wrapped fajitas seam-side down on a separate baking sheet. Bake for an additional 10-12 minutes, or until the tortillas are crispy and golden brown.

                Serve: Remove from the oven and let cool for a minute. Slice the wraps in half and garnish with chopped fresh cilantro. Serve with sour cream and salsa on the side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4