Chicken Fajita Rollup Recipe

This Chicken Fajita Rollup is a real show stopper, perfect for a quick lunch or a lighter dinner. It isn’t usually made by melting the cheese directly onto the tortilla before adding the filling—often the cheese is just sprinkled in cold—but we’ve done this to create a “cheesy glue” that prevents the wrap from getting soggy. To make the dipping sauce extra zesty, you can swap the milk for a splash of pickle juice or lime juice. Not traditional, maybe, but very delicious.

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Chicken Fajita Rollup Recipe Ingredients

• For the Wraps:
  • 4 high-fiber tortilla wraps (8-inch)
  • 8 oz shredded cheddar or Colby Jack cheese
  • 1 cup fresh pico de gallo (drained slightly)
  • 2 cups shredded iceberg or romaine lettuce
  • 8 oz cooked chicken breast (shredded or frozen strips)
• For the Sauce:
  • 1/2 cup low-fat mayo
  • 1 tbsp lemon juice
  • 4 tbsp 1% milk
  • 4 tbsp pico de gallo
  • 1 tbsp fajita seasoning

How To Make Chicken Fajita Rollup Recipe

1. Cook the chicken: Preheat your air fryer to 350°F (175°C). Toss in the frozen chicken strips and cook for about 12 minutes until crispy and heated through. Once done, dice them into bite-sized pieces. (Alternatively, use leftover rotisserie chicken).
2. Mix the sauce: In a small bowl, whisk together the mayo, lemon juice, milk, 4 tablespoons of pico de gallo, and the fajita seasoning. Stir well until the consistency is pourable but not watery. If it’s too thick, add a teaspoon more milk.
3. Melt the cheese: Heat a nonstick skillet over medium heat. Place a tortilla in the pan and immediately sprinkle a generous handful of cheese over the surface. Let it melt until it looks gooey and stretchy, then remove the tortilla from the heat. Repeat for all tortillas.
4. Assemble the wrap: Place the cheesy tortilla on a board. Add a portion of the chopped chicken to the center, then spoon over the pico de gallo and pile on the shredded lettuce.
5. Roll and serve: Fold the sides of the tortilla in, then roll it up tightly like a burrito. Slice in half diagonally. Serve immediately while the cheese is warm, with the creamy sauce on the side for dipping.

Recipe Tips

• The Cheese Barrier: Melting the cheese onto the tortilla first creates an oily barrier. This stops the juices from the pico de gallo and the sauce from soaking into the bread and making it mushy.
• Drain the Salsa: Pico de gallo holds a lot of water. Use a slotted spoon or drain it slightly before putting it in the wrap to avoid a messy drip when you bite in.
• Warm Rolling: Roll the wraps while the cheese is still warm and pliable. If you let the tortilla cool down completely, it will crack and tear when you try to fold it.
• Sauce Consistency: The sauce should cling to the wrap, not run off. Add the milk slowly; you can always add more, but you can’t take it out if it gets too runny.

What To Serve With Chicken Fajita Rollup Recipe

This Chicken Fajita Rollup Recipe is a fresh, handheld meal that pairs great with tex-mex sides. A basket of warm Tortilla Chips and Guacamole is the perfect crunchy accompaniment. For a heartier meal, serve it with a side of Mexican Street Corn (Elotes) topped with chili powder and cotija cheese. If you want something lighter, a simple Black Bean and Corn Salad with a lime vinaigrette mirrors the flavors inside the wrap without adding heavy carbs.

How To Store Chicken Fajita Rollup Recipe

• Refrigerate: These wraps are best eaten fresh because of the lettuce. If you must store them, keep the filling separate from the tortilla. The sauce can be stored in the fridge for up to 5 days.
• Reheat: You can reheat the chicken and the tortilla (with cheese) in a skillet, but add the cold lettuce and pico de gallo after reheating. Do not microwave the assembled wrap or the lettuce will wilt.

Chicken Fajita Rollup Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 35g

Nutrition information is estimated per serving.

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