Chicken Fajita Wraps with Peppers and Lime

These chicken fajita wraps combine a smoky skillet filling with a cool lime yogurt sauce. Cooking the peppers before the chicken makes it easier to give both enough space to brown. The finished filling should be juicy without leaving a puddle in the pan, so the tortillas stay easy to fold.

Serves: 4 | Estimated preparation: 20 minutes | Estimated cooking: 25 minutes | Estimated total: 45 minutes.

Recipe development note: this recipe has not been kitchen-tested by Tasty Food. Times are estimates; follow the texture and safe-temperature checks in the method. The featured image is an AI-generated serving illustration and may differ from your result.

Equipment

A large heavy frying pan, two bowls, tongs, a board, a sharp knife and a food thermometer.

Ingredients

• 600 g boneless skinless chicken breast, cut into 1 cm strips
• 2 bell peppers, one red and one yellow, deseeded and thinly sliced
• 1 large red onion, thinly sliced
• 2 tablespoons olive oil, divided
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon mild chilli powder, optional
• 3/4 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon black pepper
• 1 lime, zest and juice, plus extra wedges to serve
• 150 g plain yogurt
• 8 small flour tortillas
• 2 tablespoons chopped fresh coriander, optional

Instructions

1. Prepare the sauce and filling. Mix the yogurt with the lime zest, 1 tablespoon lime juice and a pinch of the measured salt. Refrigerate. In a separate bowl, toss the raw chicken with 1 tablespoon oil, paprika, cumin, oregano, chilli powder if using, pepper and the remaining salt. Keep utensils that touch raw chicken separate from ready-to-eat toppings.
2. Brown the vegetables. Heat the large pan over medium-high heat. Add the remaining tablespoon of oil, peppers and onion. Cook for 7–9 minutes, turning occasionally, until the vegetables soften and take on browned edges. Transfer to a clean bowl. Leaving them undisturbed briefly between turns helps them colour.
3. Cook the chicken in batches. Add half the chicken in a single layer. Cook for about 5–7 minutes, turning to brown both sides; repeat with the second half. Adjust the heat if the spices darken before the meat cooks. Check several of the thickest pieces with a thermometer: chicken must reach 74°C/165°F. Add a spoonful of water if the pan becomes very dry.
4. Bring the filling together. Return all cooked chicken and vegetables to the pan. Toss for 1–2 minutes, then remove from the heat and add the remaining lime juice. Taste with a clean utensil. If liquid has collected, briefly simmer it away before filling the wraps.
5. Warm and fill the tortillas. Warm the tortillas according to their packet directions, or briefly in a clean dry pan. Divide the chicken filling among them, add a little lime yogurt and coriander if using, and fold. Keep the sauce modest at first; extra sauce can be served alongside.

Cooking notes and substitutions

Why is the filling steaming?

The pan is probably crowded or not fully hot. Cook the chicken in two batches and pat unusually wet pepper strips dry. Browning adds flavour, but colour alone cannot establish whether poultry is safely cooked.

Substitutions and serving

Boneless thigh strips also work, but their cooking time may differ; use the same temperature check. For a milder wrap, omit the chilli powder. Corn tortillas offer another serving option, but check their size and warm them well so they do not split.

Make-ahead and storage

Store the cooked filling and yogurt sauce in separate covered containers. Refrigerate promptly, within 2 hours, or within 1 hour in temperatures above 32°C/90°F. Use the filling within 3–4 days and reheat it to 74°C/165°F. Assemble fresh; filled wraps soften during storage.

Allergens and food safety

Contains wheat and milk as written. Check tortillas and spice blends for additional allergens. Keep refrigerated food at 4°C/40°F or below. Use clean utensils when checking cooked food.

Food safety reference: USDA safe cooking temperatures. For chilling and reheating guidance, see USDA leftovers guidance.

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