Last week we combined Mexican night and sandwich night together and had these chicken fajita wraps. They were great!! I marinated some chicken, onions and peppers and pan sautéed it before assembling the wraps. Feel free to skip this step and use precooked southwestern chicken strips. We used pepper-jack cheese to give these a little kick. We ate the wraps with some chips and homemade salsa.
1 lb chicken tenders
½ bottle Lawry’s Mesquite marinade
green pepper, sliced
2 tsp olive oil
6-8 pepper jack cheese slices
6-8 soft taco flour tortillas
Place chicken, sliced onion and peppers in a gallon ziplock bag. Pour marinade over the mixture and refrigerate at least 30 minutes.
Heat olive oil in large skillet. Remove chicken, onions and peppers from marinade; add to skillet. Cook 7-10 minutes, until chicken is no longer pink. Remove from skillet and chop chicken mixture into bite-size pieces.
For the wrap:
Lay the tortilla on a flat surface. Layer ingredients on tortilla starting with 1 slice cheese, chopped chicken mixture and topping with some salsa, if desired. Roll up the sides of the tortilla and place in grill pan. Top tortilla with grill press and grill until golden brown. Turn over and brown the other side. Repeat with remaining tortillas.