Baked Chicken Fajita Roll Ups Recipes

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OVEN-BAKED CHICKEN FAJITAS



Oven-Baked Chicken Fajitas image

Easy and delicious oven-baked chicken fajitas.

Provided by Dan Wentzel

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Fajita Recipes     Chicken

Time 59m

Yield 12

Number Of Ingredients 10

cooking spray
2 red bell peppers, sliced
1 large onion, sliced
2 pounds skinless, boneless chicken breasts, cut into thin strips
1 (1 ounce) package fajita seasoning mix, divided
2 tablespoons vegetable oil, divided
8 (6 inch) flour tortillas
½ cup sour cream, or to taste
½ cup salsa, or to taste
½ cup chopped fresh cilantro, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
  • Spread red bell peppers and onion in the baking dish.
  • Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
  • Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
  • Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
  • Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 16.2 g, Cholesterol 47.3 mg, Fat 7.9 g, Fiber 1.5 g, Protein 18.3 g, SaturatedFat 2.5 g, Sodium 410.6 mg, Sugar 2.1 g

CHICKEN FAJITA ROLL-UPS



Chicken Fajita Roll-Ups image

Chicken, cheese and fresh veggies rolled into a whole wheat tortilla bring a little sizzle to your table. Chunky salsa gives this low-cal wrap a kick.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1 large each green and red pepper, cut into thin strips
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup KRAFT Lite Ranch Dressing
4 whole wheat tortillas (10 inch), warmed
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1-1/2 cups shredded lettuce

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 1 min. Add peppers; cook and stir 8 min. or until chicken is done and peppers are crisp-tender. Remove from heat. Stir in salsa and dressing.
  • Spoon chicken mixture down centers of tortillas; top with cheese and lettuce.
  • Roll up tightly. Cut in half.

Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 14 g, Sugar 0 g, Protein 41 g

FAJITA PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Fajita Parchment-Baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, red pepper, yellow pepper, red onion, salsa, taco seasoning, mexican cheese blend, olive oil, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 11

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ red pepper, sliced
½ yellow pepper
¼ red onion, sliced
3 tablespoons salsa
1 teaspoon taco seasoning
1 tablespoon mexican cheese blend
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Thinly slice the peppers and onion and lay them on one half of the parchment paper.
  • Drizzle on oil and sprinkle on salt & pepper.
  • Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 51 grams, Sugar 11 grams

BAKED CHICKEN FAJITAS



Baked Chicken Fajitas image

I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. -Amy Trinkle, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
1 can (14-1/2 ounces) diced tomatoes and green chiles, drained
1 medium onion, cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches), warmed
Optional toppings: Sliced avocado, tomato wedges and lime wedges

Steps:

  • In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.

Nutrition Facts : Calories 375 calories, Fat 14g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 838mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein.

BAKED CHICKEN FAJITA ROLL-UPS RECIPE



Baked Chicken Fajita Roll-Ups Recipe image

Provided by á-64866

Number Of Ingredients 18

For the Marinade:
2 Tbsp olive oil
Juice of half a lime
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. salt
Pinch of cayenne pepper (optional)
2 Tbsp cilantro, chopped
For the Chicken:
3 chicken breasts or 6 thin sliced chicken cutlets 1/4-inch thick
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
strips of onion
cheddar cheese
salsa

Steps:

  • In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside. For the chicken breasts, if you purchased pre-sliced chicken cutlets then skip to the next step. If using chicken breasts, slice them longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness of about ¼ inch. Place chicken cutlets into a large resealable freezer bag and pour marinade over top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight. Saute the pepper and onion strips until they begin to soften. Season lightly with cumin, salt and pepper. Once chicken has marinated, season both sides with salt and pepper, evenly place bell pepper and onion slices in the middle of the chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets have been rolled up and place seam side down in a prepared baking dish. Brush tops of chicken with remaining marinade, top with grated cheddar cheese, and bake, uncovered, at 375 for about 25 to 30 minutes or until the juices run clear. Serve with salsa on the side and enjoy!

STEAK FAJITA ROLLS RECIPE BY TASTY



Steak Fajita Rolls Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, green bell pepper, red bell pepper, yellow bell pepper, chili powder, paprika, cayenne powder, cumin, garlic powder, dried oregano, salt, pepper, flank steak, monterey jack cheese, long wooden toothpicks or cut wooden skewer

Provided by Claire Nolan

Categories     Dinner

Yield 3 servings

Number Of Ingredients 17

2 tablespoons olive oil, for cooking
1 onion, sliced
3 cloves garlic, minced
½ cup green bell pepper, sliced
½ cup red bell pepper, sliced
½ cup yellow bell pepper, sliced
½ teaspoon chili powder
½ teaspoon paprika
⅛ teaspoon cayenne powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
1 ½ lb flank steak, thinly sliced
½ cup monterey jack cheese
long wooden toothpicks or cut wooden skewer

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Heat a large ovenproof skillet over medium heat and add the oil. Sauté the onion, garlic, and bell peppers until soft, about 5 minutes.
  • Combine the chili powder, paprika, cayenne, cumin, garlic powder, oregano, salt, and pepper in a dish, and use the mixture to season the flank steak with on both sides. Lay the steak flat on a cutting board with the grain running up and down. Place the sautéed onions and peppers in the middle of the steak, leaving an inch or so on both ends. Cover the onions and peppers with a layer of cheese.
  • Tightly roll up the meat from left to right; this will ensure that you cut against the grain when you slice the meat. Stick toothpicks through the sides of the roll to help it hold its shape and use a sharp knife to cut in between the toothpicks.
  • Return the skillet to high heat, add the steak, and sear until a nice crust has developed, about 3 minutes. Flip and repeat with the other side. Transfer the skillet to the oven and bake for 10 minutes, or until cooked to your preference.
  • Enjoy!

Nutrition Facts : Calories 541 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 3 grams, Protein 51 grams, Sugar 6 grams

BAKED CHICKEN FAJITAS RECIPE



Baked Chicken Fajitas Recipe image

If you are looking for a super simple and tasty dinner recipe, baked chicken fajitas is it! It has all the components of your favorite fajitas but without all of the work.

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 15

1 ½ pounds chicken breast (cut into thin strips)
15 ounces canned diced tomatoes (undrained)
4 ounces canned diced green chilies (undrained)
1 onion (sliced)
1 green bell pepper (sliced)
2 Tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
12 whole wheat tortillas (6 inch)
1 cup shredded lettuce (optional topping)
½ cup salsa (optional topping)
½ cup sour cream (optional topping)

Steps:

  • Preheat the oven to 400 degrees F.
  • Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Mix together chicken, tomatoes, chilies, onion and pepper in prepared dish.
  • In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
  • Serve on tortillas.
  • Top with shredded lettuce, salsa and sour cream, if desired.

Nutrition Facts : Calories 513 kcal, Carbohydrate 54 g, Protein 34 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 83 mg, Sodium 1087 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

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