Fajita Wraps

Savory chicken, onions and peppers, perfectly seasoned and cooked until golden brown - then rolled into tortillas and enjoyed with one hand! Perfect for work, school lunch, road trips, picnics, and more!

I love these handheld versions of the classic skillet dish because they're wrapped up and ready to travel! And there are so many optional variations – make them with or without chicken, use whatever bell peppers are on sale, eat them hot or cold, and add a variety of dips (salsa, guacamole, sour cream, ranch). The list goes on and on. Customize these fajitas for every member of your clan.

About the marinade: I LOVE making my own marinade - it's super easy, made with pantry staples, and I can tweak the flavors depending on my mood. Some days I want something really spicy, while other times I want something a little sweeter. Check YOUR mood, and feel free to play around with the ingredients below. For a sweeter sauce, add more honey. For a spicier sauce, add more cayenne pepper.

About the seasoning on the onions and peppers: I used Mrs. Dash Fiesta Lime seasoning. It's salt-free and a one-stop shop for a tangy blend of garlic, onion, lime, and other seasonings. You can also use lemon pepper seasoning, or a simple dash of salt and pepper!

Fajita Wraps

1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon honey, or more if you want a sweeter marinade
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, or more if you want a marinade with more heat
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breast, cut into thin strips
1 green or red bell pepper, seeded and sliced
1 red onion, thinly sliced
1 teaspoon Mrs. Dash Fiesta Lime seasoning or lemon pepper seasoning
Salt and ground black pepper
8 small (fajita-size) flour tortillas
Optional additions:
Sliced tomatoes
Sour cream
Salsa
Guacamole
Shredded cheese
Fresh cilantro leaves

In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, honey, onion powder, garlic powder, and cayenne pepper. Mix until blended. Add the chicken toss to coat. Cover with plastic and refrigerate for 30 minutes (and up to 24 hours).
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken (with the marinade) and cook until the chicken is browned and cooked through and the liquid is completely gone, stirring frequently. Season to taste with salt and pepper.
Meanwhile, in a large bowl, combine the bell pepper and onion. Add the Fiesta Lime seasoning or lemon pepper (or salt and pepper) and toss to coat.
Heat the remaining tablespoon of oil in a large skillet over medium-high heat (or use the same large skillet you used for the chicken and keep the chicken wrapped in foil). Add the onion and bell pepper and cook until golden brown and soft, about 5 minutes, stirring frequently. Season to taste with salt and pepper.
Arrange the tortillas on a flat surface and top with the chicken, peppers and onions. Add additional toppings if desired. Roll up tightly and then wrap tightly in foil.
Either transfer the fajitas to a thermal bag to eat hot, or a cooler to eat cold.

Serves 4-6