Chicken Fajita Wraps

This recipe is taken from the 2001 Milk Calendar. My family really enjoys these fun Mexican wraps. This recipe is a great way to include all four food groups in one tasty meal.

  • Prep: 20 min
  • Cooking: 10 min
Yields 6 servings
chicken fajita wraps

Ingredients

  • 6 large flour tortillas
  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion sliced
  • 1 lb (450 g) boneless skinless chicken cut in thin strips
  • 2 tbsp (30 mL) chili powder
  • 1 1/2 tsp (7 mL) dried oregano
  • 3 tbsp (45 mL) all-purpose flour
  • 1 cup (250 mL) Milk
  • 1 red bell pepper or green bell pepper cut in thin strips
  • Salt and pepper to taste
  • Toppings
  • Shredded lettuce
  • Shredded Canadian Monterey Jack or Cheddar Cheese
  • Chopped Fresh tomatoes
  • Fresh lime wedges
  • Sour cream

Preparation

Warm tortillas according to package directions.

In large nonstick skillet, heat oil over medium-high heat; stir-fry onion until softened. Add chicken, chili powder and oregano; stir-fry just until chicken is browned all over.

Whisk flour into milk until smooth; stir into skillet. Add peppers; simmer, stirring, until liquid is bubbling and thickened. Season with salt and pepper. Spoon filling along centre of each tortilla; add toppings. Fold up bottom of tortilla then fold sides to enclose filling.

Tips

For the Adventurous: For extra flavour, add 1 tsp (5 mL) ground cumin along with the chili powder and half a jalapeno pepper, minced, along with the sweet peppers.

Healthy Eating Tip: Get D” facts- Milk gives you the added benefit of Vitamin D, which helps the body absorb calcium. Milk is one of the few food sources of Vitamin D.

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Nutrition

Nutritional Information

per serving
Energy: 550 Calories
Protein: 27 g
Carbohydrate: 74 g
Fat: 16 g
Fibre: 5.6 g
Sodium: 644 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 11 % / 118 mg
Folate: 73 %
Niacin: 61 %
Thiamin: 55 %
Vitamin C: 82 %