Chicken Fajita Rollup Recipe

These Chicken Fajita Rollups are simple to make at home — warm tortillas stuffed with cheesy chicken, fresh lettuce, pico de gallo, and a creamy fajita dipping sauce. They’re fast, filling, and way cheaper than takeout. Great for lunch, dinner, or whatever in-between meal you end up making at 9 p.m.

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Quick Summary

• Prep time: 10 mins
• Cook time: 12 mins
• Flavor: creamy, savory, slightly tangy
• Great for: fast lunches, picky eaters, weekday dinners

Why I Like This Recipe

Had no plans to cook — just hunger and tortillas staring at me. Threw some frozen chicken strips in the air fryer, melted cheese onto a wrap, and well… ended up eating two straight out of the skillet. The sauce pulls it all together. I’ve made it three times this week and not even mad about it.

Ingredients

• 4 high-fiber tortilla wraps (8-inch)
• 8 oz shredded cheddar or Colby Jack cheese
• 1 cup fresh pico de gallo
• 2 cups shredded iceberg or romaine lettuce
• 8 oz cooked chicken breast (shredded or frozen strips)

For the sauce:

• ½ 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

1. Air fry the chicken: Preheat the air fryer to 350°F. Toss in the frozen chicken strips — cook for about 12 minutes. Once they’re done, dice ’em up.
2. Make the sauce: Mix the mayo, lemon juice, milk, pico de gallo, and fajita seasoning in a small bowl. Stir it well — it should be pourable, but not watery.
3. Melt the cheese: Heat a nonstick skillet. Place a tortilla on and add a generous handful of cheese. Let it melt — once it looks gooey and stretchy, pull it off the heat.
4. Assemble the wrap: Add some of the chopped chicken to the center, then spoon over pico and lettuce. Fold the sides in, then roll it tight like a burrito.
5. Serve with sauce: Cut it in half if you want. Dip into that creamy sauce and eat while warm.

Tips for Success

• Don’t overload the tortilla or it’ll rip when you roll
• Make the sauce ahead — it actually tastes better after 10 minutes
• Pre-shredded cheese works, but fresh melts cleaner
• Iceberg gives the best crunch, but romaine’s fine too
• Warm tortillas roll easier — microwave for 10 sec if they feel stiff

Storage and Reheating

• Fridge: Wraps stay fine in the fridge for about a day (the lettuce gets a bit soft). Store sauce separately in a container with a lid.
• Reheat: Use a skillet or air fryer to warm the rollups — avoid the microwave if you want the cheese to stay melty instead of rubbery.
• Sauce: Keep it chilled and use within 3 days. Stir before serving.

Frequently Asked Questions

• Can I use fresh chicken instead of frozen strips?
  Absolutely. Just cook and shred it. Season with a little extra fajita mix if it’s plain.
• Is this wrap spicy?
  Not really — it’s pretty mellow. You could add jalapeños or hot sauce to crank it up.
• What cheese melts best for this?
  Cheddar or Colby Jack. Anything that gets stretchy works.
• Do I need an air fryer?
  Nope. Oven or skillet works too — just cook until heated through.
• Can I meal prep these?
  Kind of. Best to prep ingredients separately and assemble when ready to eat.

Common Mistakes and How to Dodge Them

• Overstuffing the wrap: It’s tempting, I get it — but too much filling and the thing explodes mid-roll. Keep it modest and tight.
• Forgetting to melt the cheese first: It helps hold everything together. Don’t skip that step.
• Letting the sauce get watery
  Use thick pico, or drain it a bit first. Too much liquid = drippy mess.
• Using cold tortillas: They crack. A few seconds in the microwave softens them right up.
• Storing the whole thing fully wrapped: Lettuce gets sad fast. If storing, leave out the lettuce and add fresh later.

Nutrition Facts (Per Serving)

• Calories: 180 kcal
• Total Fat: 5.3g
• Saturated Fat: 1.6g
• Cholesterol: —
• Sodium: —
• Potassium: —
• Total Carbohydrate: 20g
• Dietary Fiber: 6.2g
• Sugars: 2.4g
• Protein: 19.8g