We eat fajitas a lot in our house. In every fashion imaginable, we love our chicken, beef, and seafood Mexican variations. This is one of my favorite go-to recipes as of lately and it literally feeds us for many lunches and nights afterwards as well!
I typically use more chicken than the recipe calls for (our house is protein heavy so I use about 3 lbs.), but this will give you just enough for a family evening's dinner. We love to use our one pan fajita dinner on romaine lettuce or spinach; however, normal tortilla wraps will work just as good.
One Pan Chicken Fajita Wraps
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 tsp chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- 1 (15 oz) can diced tomatoes with green chilies
- 1 medium onion, sliced
- 1 large bell pepper, seeded and sliced (I use half a green and half a red)
- 1 package of romaine lettuce
- Toppings such as cheese, sour cream, avocado, and guacamole - if desired
Instructions
- Preheat the oven to 400 degrees.
- Place chicken strips in a greased 13×9 baking dish.
- In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
- Drizzle the spice mixture over the chicken and stir to coat.
- Next add the tomatoes, peppers, and onions to the dish and stir to combine.
- Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on lettuce wraps or shredded lettuce with desired toppings.
