Low-Carb Chicken Fajita Wrap

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound/450 grams), thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• ½ medium onion, thinly sliced
• Salt and pepper to taste
• Optional toppings: sliced avocado, shredded lettuce, pico de gallo
• 4 La Banderita Carb Counter tortillas (8-inch), perfect size for hearty wraps that stay low-carb but still feel satisfying

TOPPINGS

Directions

1. Season the chicken.: In a large bowl, toss the sliced chicken with chili powder, cumin, paprika, minced garlic, salt, and pepper until evenly coated.
2. Cook the chicken.: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.
3. Sauté the vegetables.: Using the same skillet, add a small drizzle of oil if needed. Add the sliced onion and bell peppers. Cook for 4–5 minutes until tender but still slightly crisp.
4. Warm the tortillas.: Heat the La Banderita Carb Counter Tortillas (8-inch) in a dry skillet for about 15–20 seconds per side until soft and pliable. This prevents cracking when rolling.
5. Assemble the wraps.: Divide the chicken and sautéed vegetables evenly among the tortillas. Add optional toppings like sliced avocado, shredded lettuce, or fresh pico de gallo for added freshness.
6. Wrap and serve.: Fold in the sides, roll tightly burrito-style, and slice in half if desired. Serve immediately.