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+ servings

Chicken Fajita Wraps

Course Dinner, Lunch, Main Dish, Snack
Cuisine Paleo, Primal
Servings 2
Calories 166 kcal


  • 2 tbsp Extra virgin olive oil (divided)
  • 1 White onion (medium, thinly sliced and divided)
  • 1 Green bell pepper thinly sliced
  • 1 tsp Cumin
  • 1/2 tsp Chilli powder
  • Salt and freshly ground pepper
  • 2 Boneless and skinless chicken breasts
  • 3/4 cup Tomato salsa
  • 1 cup Chicken stock
  • Juice of 1 lime
  • Leafy lettuce (for serving)


  1. Heat one tablespoon of olive oil in a medium saucepan or Dutch oven over medium heat.
  2. Add half of the diced onion and sauté for 4-5 minutes.
  3. Stir in the cumin and chili powder.
  4. Season the chicken with salt and pepper.
  5. Add the chicken, salsa, and chicken stock to the pan and bring to a boil.
  6. Reduce the heat to simmer and cook, covered, for 15-20 minutes, or until the chicken is completely cooked through.
  7. Meanwhile, melt the remaining olive oil in a separate pan over medium heat.
  8. Add the other half of the onion and all of the bell pepper and sauté for 5-6 minutes, or until slightly softened. Set aside.
  9. Remove the chicken from the pan and set aside to cool.
  10. Bring the stock in the pan back to a boil and reduce for 5-8 minutes.
  11. Once the chicken has cooled enough to handle, shred with two forks.
  12. Place back into the pan and reduce the heat to low.
  13. Stir in the lime juice and adjust the seasonings to taste.
  14. Serve on leaves of lettuce, topped with sautéed onions and peppers.
Nutrition Facts
Chicken Fajita Wraps
Amount Per Serving
Calories 166 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Sodium 770mg33%
Potassium 80mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 900IU18%
Vitamin C 5mg6%
Calcium 40mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.