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Cheesy Chicken Fajita Wraps

Name: Cheesy Chicken Fajita Wraps
Cook time: 20 min
Total time: 20 min
Ingredients: 1600 g chicken thigh, boneless skinless, raw; 18 g salt, dry; 4 g oregano, dried, dry; 12 g garlic powder, dry; 6.3 g cumin, dry; 6.9 g coriander powder, dry; 9.2 g paprika, dry; 6.8 g chili powder, dry; 30 g lime juice, as sold; 34 g olive oil, as sold; 200 g onion, raw; 200 g onion, raw; 150 g bell pepper, raw; 150 g bell pepper, raw; 150 g bell pepper, raw; 100 g cheddar/colby cheese, low fat shredded, as sold; 100 g mozzarella/pizza cheese, light shredded, as sold; 250 g yogurt, plain, low fat, as sold; 80 g mayonnaise, light, as sold; 2.3 g paprika, dry; 80 g sriracha, as sold

352 kcal39.8 g protein13.9 g carbs15.1 g fat10 servings

Ingredients (raw weights)

1600 g chicken thigh, boneless skinless, raw
18 g salt, dry
4 g oregano, dried, dry
12 g garlic powder, dry
6.3 g cumin, dry
6.9 g coriander powder, dry
9.2 g paprika, dry
6.8 g chili powder, dry
30 g lime juice, as sold
34 g olive oil, as sold
200 g onion, raw
200 g onion, raw
150 g bell pepper, raw
150 g bell pepper, raw
150 g bell pepper, raw
100 g cheddar/colby cheese, low fat shredded, as sold
100 g mozzarella/pizza cheese, light shredded, as sold
250 g yogurt, plain, low fat, as sold
80 g mayonnaise, light, as sold
2.3 g paprika, dry
80 g sriracha, as sold

Steps

Cube the chicken thighs and season with fajita seasoning, olive oil, and lime juice. Mix until well coated and set aside.
Line a large sheet pan with baking paper. Add onions and bell peppers, season with extra fajita seasoning, and lightly spray with olive oil. Roast at 190C / 380F for 20 minutes to remove excess moisture.
Spread the marinated chicken evenly over the vegetables. Bake at 200C / 400F for 25-30 minutes until golden and crispy. Broil for 2-3 minutes if desired.
While tray is hot, add cheese, tomatoes, and coriander. Mix until melted, top with a little extra cheese, and broil for 2-3 minutes until crispy.
Store the fajita chicken filling in containers and refrigerate for the week. Reheat as needed and serve fresh with wraps and spicy sauce.
You can also assemble burrito style wraps, wrap tightly in foil, and store in the fridge or freezer for later.

Recipe by @jalalsamfit · original post. Creator states 394 kcal and 43 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 251 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.