Lara Katz: Dreaming Up Delicious


Make Dinner a Wrap: Easy Fiesta Fajitas

A Great Weeknight Meal that is Easy, Simple, and Tasty

by: Lara Katz

This is my favourite fajita recipe. Forget about buying those little packets of seasoning, make your own. It is cheaper and healthier, and faster!

I used to like putting out toppings for my family to use on their tacos and fajitas but lately have been serving them already rolled and ready to eat and find it much easier and cleaner. Obviously this is not going to work for a picky eater, but only put what that picky eater would like in their fajita and you will not have any problems.  

Save Money (and Your Health) With This Homemade Taco Seasoning

The recipe for the chicken seasoning makes three times the amount you need for 2 chicken breasts. Keep leftovers in a sealed plastic bag and your dinner will be even faster to make the next time.


Chicken Seasoning
1 tbsp cornstarch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp white sugar
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp ground cumin
2 tsp vegetable oil, divided
2 skinless, boneless chicken breasts, sliced into ½” strips
1 onion, thinly sliced
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
½ cup sour cream
1 cup shredded cheese
½ cup salsa
1 package tortilla wraps


  Preheat oven to 350.

  Line 2 baking sheets with parchment paper or tinfoil.

  Mix chicken seasonings together in a small bowl. Remove 1/3 of seasoning and toss with chicken strips.

  Save remaining seasoning in a sealed plastic bag in fridge or freezer.

  Heat a medium size pan over medium high heat. Add 1 tsp vegetable oil.

  Add chicken coated in seasoning to pan and stir fry until chicken is cooked through, 5-7 minutes. Remove the chicken and wipe pan clean.

  Place remaining tsp of vegetable oil to pan. Add onions, cook for 3 minutes until soft. Add peppers and continue to cook onions with peppers until peppers become soft too, an additional 2-3 minutes. Put chicken back in pan and mix everything together until chicken is warmed through.

  Lay tortilla wraps evenly on parchment or tin foiled lined sheets. Divide chicken, onion and pepper mixture among wraps. However, if someone in your family does not like onions and/or peppers be careful not to give them any.

  Top with approximately 1 tablespoon of sour cream and salsa and a sprinkling of shredded cheese, keeping in mind the tastes of your eaters. Do not fill wraps too full.

  Roll wraps and place a toothpick through the top to secure each one.

  Bake 5 minutes or until lightly browned and fajitas seem like they will not unroll. 

  Fajitas are ready to be eaten and should stay rolled once the toothpick is removed.

  Serve with additional sour cream and salsa if you wish.

Makes 8-10 fajitas

Looking for more quick weeknight meals? Try these Burrito Bowls, Chicken Drumsticks, and Sloppy Joes.