Chicken Fajita Rollup Recipe

This colorful Chicken Fajita Rollup is a low-carb dream as well as being incredibly flavorful! Pounding the chicken cutlets thin makes the meat go tender and juicy, which along with the crisp bell peppers adds a satisfying crunch to this dinner that is so fun to eat.

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Chicken Fajita Rollup Recipe Ingredients

• The Marinade:
  • 2 Tbsp olive oil
  • Juice of 1/2 lime
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • Pinch of cayenne pepper (optional, for the kick)
  • 2 Tbsp chopped fresh cilantro
• The Rolls:
  • 3 chicken breasts (or 6 thin cutlets, approx 1/4-inch thick)
  • 1/2 red bell pepper, sliced into strips
  • 1/2 yellow bell pepper, sliced into strips
  • 1/2 green bell pepper, sliced into strips

How To Make Chicken Fajita Rollup Recipe

1. Mix the marinade: In a small bowl or jar, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, dried oregano, salt, cayenne pepper, and chopped cilantro. Stir it like you mean it to emulsify the oil and spices.
2. Prep the chicken: If using whole chicken breasts, slice them lengthwise to create two thin cutlets per breast. Place the cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are an even 1/4-inch thickness.
3. Marinate: Place the pounded chicken in a large Ziploc bag or shallow dish. Pour the marinade over the chicken, tossing to coat evenly. Let it chill in the refrigerator for at least an hour (or overnight if you remember) to let the flavors penetrate.
4. Assemble: Preheat your oven to 375°F (190°C). Lay a chicken cutlet flat on a work surface. Place a few strips of red, yellow, and green bell peppers across the width of the chicken at one end.
5. Roll and secure: Roll the chicken up tightly around the peppers. Secure the seam with a toothpick (or two) to keep it closed. Place the roll seam-side down in a baking dish. Repeat with the remaining chicken.
6. Bake: Brush the tops of the rolls with any remaining marinade from the bag. Bake uncovered for 25–30 minutes, or until the chicken is cooked through (165°F) and the juices run clear.

Recipe Tips!

• Soak Your Sticks: If you are worried about the toothpicks burning in the oven, soak them in water for 10 minutes while you prep the chicken! It prevents them from charring.
• The Even Pound: Pounding the chicken isn’t just for stress relief; it ensures the meat is the same thickness all the way through so it cooks evenly. If one end is thick, it will be raw while the thin end dries out.
• Cheese Please: Want to make it richer? Sprinkle a little shredded Pepper Jack or Cheddar cheese inside the roll with the peppers before rolling it up!
• Resting Time: Let the rolls rest for 5 minutes after taking them out of the oven. This allows the juices to redistribute so they don’t spill out the moment you cut into them.

What To Serve With Chicken Fajita Rollup Recipe?

This Chicken Fajita Rollup Recipe is a “fiesta on a plate” that needs some dipping action! A side of cool Sour Cream or chunky Guacamole is absolutely essential for dipping the hot rolls. For a heartier meal, serve it alongside Mexican Rice or a black bean salad! If you are keeping it low-carb, a simple Cauli-Rice with cilantro and lime is the perfect guilt-free pairing.

How To Store Chicken Fajita Rollup Recipe

• Refrigerate: Store the cooked rolls in an airtight container for up to 3 days. Remove the toothpicks before storing to avoid accidental pricks later!
• Reheat: Reheat in the microwave for 1-2 minutes, or place them back in a 350°F oven for 10 minutes to warm through without drying out the meat.
• Freeze: You can freeze the baked rolls (without garnish) for up to 2 months. Thaw overnight in the fridge before reheating.

Chicken Fajita Rollup Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 6g
• Protein: 35g

Nutrition information is estimated per roll (based on 6 servings).

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