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chicken fajitas on a green plate with plain greek yogurt and salsa on the side
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Chicken Fajitas

Healthy chicken fajitas served with plain greek yogurt as a substitute for sour cream.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 1 lb chicken boneless, skinless
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp himalayan salt
  • 1 tsp ground black pepper
  • 1 package whole wheat wraps
  • 1 package reduced fat shredded cheddar or mexican blend cheese
  • 1 container plain greek yogurt topping/optional
  • 1 container salsa topping/optional
  • 1 whole red bell pepper seeded and sliced into strips
  • 1 whole green bell pepper seeded and sliced into strips
  • 1 tbsp olive oil
  • 1 tbsp lime juice

Instructions

  • Place chicken in a bag and season with lime juice, cumin, garlic powder, onion powder, chili powder, paprika, himalayan salt, and ground black pepper. Marinade for 30 min.
  • Meanwhile, heat a non-stick skillet to medium heat and add olive oil. Cook both peppers until softened. About 8 minutes. Remove from heat and place on a plate lined with paper towels to soak off some of the olive oil.
  • Heat grill to 350 degrees and cook chicken until no longer pink in the middle. About 5 minutes per side. Once cooked, slice into strips
  • Assemble fajitas by laying a wrap flat down and filling half with the chicken and peppers and sprinkling with desired cheese amount. Fold over other side of wrap to form a half circle.
  • Heat a panini press and place the fajita inside. Close and cook until crispy on the outside. If you do not own a panini press you can use a pan and lightly spray with cooking spray and crisp each side pressing down with a spatula and flipping after about 2 minutes.
  • Serve with salsa and plain greek yogurt for dipping!