Tastiest High Protein Chicken Fajita Wraps! Only 380 Cals

Ingredients

• 1 lb Chicken Breast (skinless, boneless, sliced into thin strips)
• 1 tsp Paprika (smoked or sweet)
• 1 tbsp Fresh Parsley (chopped)
• 1 tsp Ground Cumin
• 2 cloves Garlic (minced)
• 1 tsp Chili Powder
• ½ tsp Salt
• ¼ tsp Black Pepper (freshly ground)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 tsp Olive Oil (for cooking)
• 1 medium Onion (thinly sliced)
• 1 large Bell Pepper (any color, sliced into strips)
• 1 whole Avocado (ripe, flesh scooped)
• ½ cup Fat‑Free Yogurt (plain)
• ¼ cup Fresh Cilantro (loosely packed, chopped)
• 4 pieces Low‑Calorie Wraps (whole‑wheat or corn, about 8‑inch diameter)

Instructions

1. Slice and Season Chicken

   Place the chicken breast on a cutting board and slice into thin strips. In a bowl combine paprika, chopped parsley, cumin, minced garlic, chili powder, salt, pepper and lime juice. Toss the chicken strips in the mixture until evenly coated and the color changes slightly.

   Time: PT5M

2. Cook Chicken

   Heat the skillet over medium heat, add 1 tsp olive oil, then add the seasoned chicken strips. Cook, stirring occasionally, for about 8 minutes until the pieces are golden brown and cooked through.

   Time: PT8M

   Temperature: Medium heat

3. Sauté Vegetables

   In the same skillet add the sliced onion and bell pepper. Season with a pinch of salt and pepper, then sauté for 5 minutes until softened but still slightly crisp.

   Time: PT5M

   Temperature: Medium heat

4. Prepare Green Sauce

   In the blender combine the avocado flesh, fat‑free yogurt, chopped cilantro, garlic clove, lime juice, salt and pepper. Blend until smooth and creamy.

   Time: PT5M

5. Warm the Wraps (Optional)

   Place each low‑calorie wrap in the skillet for about 15 seconds per side, just until pliable.

   Time: PT2M

   Temperature: Medium heat

6. Assemble the Wraps

   Lay a warm wrap flat, add a generous handful of chicken strips, top with sautéed onion and bell pepper, then drizzle a generous amount of the green sauce. Fold the sides and roll tightly.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

35 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast strips, Firm tofu strips (vegetarian)
• Instead of Paprika: Smoked paprika, Ancho chili powder
• Instead of Fresh Parsley: Cilantro, Italian parsley
• Instead of Ground Cumin: Ground coriander, Garam masala (small amount)
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Chili Powder: Cayenne pepper (¼ tsp), Chipotle powder
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Lime Juice: Lemon juice
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Onion: Shallots, Leeks
• Instead of Bell Pepper: Poblano pepper, Red onion for color
• Instead of Avocado: Silken tofu (for dairy‑free), Greek yogurt only
• Instead of Fat‑Free Yogurt: Greek yogurt (low‑fat), Cottage cheese blended
• Instead of Fresh Cilantro: Parsley, Basil
• Instead of Low‑Calorie Wraps: Lettuce leaves, Collard green wraps

Equipment Needed

• Cutting Board
• Chef's Knife
• Skillet
• Blender
• Measuring Spoons
• Spatula
• Plate or Serving Platter

Critical Steps — Do Not Skip

• Season chicken until the color changes and let it rest briefly.
• Cook chicken to golden brown without overcooking.
• Sauté vegetables just until tender‑crisp.
• Blend the green sauce to a smooth, creamy consistency.
• Assemble the wrap without overfilling to keep it tidy.

Chef Tips from the Video

• Add a pinch of smoked paprika for extra depth.
• Zest a little lime into the green sauce for brighter flavor.
• Use a cast‑iron skillet for better caramelization of the chicken.
• Serve with a side of fresh salsa or pico de gallo for extra freshness.

Troubleshooting

Storage

Refrigerator: Store cooked chicken, sautéed vegetables, and green sauce in separate airtight containers for up to 3 days.

Freezer: Freeze cooked chicken and sauce separately in freezer‑safe bags for up to 2 months; thaw before reheating.

Room temperature: Do not leave assembled wraps at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and marinate the chicken up to 2 hours ahead; keep refrigerated.
• Slice onion and bell pepper and store in a sealed container.
• Prepare the green sauce a day before and keep chilled; stir before using.
• Reheat cooked chicken and vegetables quickly in a skillet before assembling.

Frequently Asked Questions