I love sandwiches and wraps for a quick supper and chicken fajitas are one of my all time favorites so I combined the two into one recipe. I used homemade skillet soft wrap bread but you could use your favorite store bought wrap or flatbread. Even those little sandwich thins would work great in this recipe.
Chicken Fajita Melts #WeekdaySupper
- 2 small boneless skinless chicken breasts
- 1-2 bell peppers seeded and sliced
- 1 large onion sliced
- 1 Tablespoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons oil
- 1 cup shredded Monterey Jack cheese
- 4 soft wrap bread rounds or flatbread rounds
In a small bowl, whisk together the seasonings. Slice the chicken into thin strips.
In a large skillet, heat 1 Tablespoon oil over medium high heat. Add chicken and sprinkle with the seasoning mix. Cook for about 5 minutes or until cooked through. Remove and set aside.
Add the remaining Tablespoon of oil to the pan and sauté the onions and peppers until just tender. That should take around 10 minutes depending on how soft you want them.
Add the chicken and any juices back to the pan and sprinkle with cheese. Cover, remove from heat and set aside for 5 minutes or until the cheese has melted and chicken has warmed through.
Serve on wrap or flatbread.
Monday – Adriana’s Best Recipes – Turkey Picadillo
Tuesday – Alida’s Kitchen – Tortellini Primavera
Wednesday – That Skinny Chick Can Bake – Chicken Bulgoge
Thursday – Cookin’ Mimi – Chicken Fajita Melts
Friday – Shockingly Delicious – Tuna Tomato Cucumber End-of-Summer Salad