High Protein Chicken Fajita Wrap

Elevate your mealtime with this High Protein Chicken Fajita Wrap, a quick and satisfying recipe packed with flavor and nutrients. Juicy marinated chicken strips are infused with zesty lime juice and a smoky spice blend of chili powder, cumin, and garlic, then paired with tender, charred bell peppers and onions for a delicious fajita filling. Wrapped in hearty whole wheat tortillas and topped with creamy Greek yogurt, melted shredded cheese, and a sprinkle of fresh cilantro, this dish delivers a balanced combination of lean protein and fiber. Ready in just 30 minutes, it’s a healthy, crave-worthy option for a busy weeknight dinner or post-workout meal. Ideal for those seeking high-protein recipes, easy meal prep ideas, or vibrant Tex-Mex-inspired dishes, this wrap will quickly become a staple in your kitchen!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breast into thin strips.

Step 2

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.

Step 3

While the chicken is marinating, slice the red bell pepper, green bell pepper, and onion into thin strips.

Step 4

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.

Step 5

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.

Step 6

Return the chicken to the skillet and stir to combine with the vegetables. Cook for an additional minute to blend the flavors.

Step 7

Warm the whole wheat tortillas in a dry skillet for about 30 seconds on each side or until pliable.

Step 8

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.

Step 9

Fold up the bottom of the tortilla over the filling, then fold the sides inward, and roll up tightly. Serve immediately.

Nutrition Facts

Serving size	1356.9 grams (1356.9g)

Amount per serving	% Daily Value*
Calories	1919

Total Fat 79.00g	101%
Saturated Fat 24.00g	120%
Polyunsaturated Fat 5.20g
Cholesterol 496mg	165%
Sodium 5278mg	229%
Total Carbohydrate 127.10g	46%
Dietary Fiber 22.90g	82%
Total Sugars 22.70g
Protein 181.10g	362%

Vitamin D 0IU	0%
Calcium 800mg	62%
Iron 13mg	69%
Potassium 2913mg	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.

Source of Calories

Fat: 36.6%

Protein: 37.3%

Carbs: 26.2%