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Spicy Chicken Fajita Wrap with Seasoned Potato Wedges inspired by Brigham's
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Inspired by Brigham's

Spicy Chicken Fajita Wrap with Seasoned Potato Wedges

Main Course
This handheld meal features tender strips of spice-rubbed chicken sautéed with colorful bell peppers and onions, all wrapped in a warm flour tortilla. The technique of cooking the vegetables and chicken separately ensures perfect texture for each component, while the homemade fajita seasoning adds authentic Southwestern flavor to this portable lunch or dinner option.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 15 mins
Total Time 45 mins
Servings 4

Ingredients

  • 1 lb Boneless, skinless chicken breasts (Sliced into thin strips)
  • 2 large Bell peppers (Different colors, sliced into thin strips)
  • 1 medium Yellow onion (Sliced into thin strips)
  • 3 cloves Garlic (Minced)
  • 3 tbsp Vegetable oil (Divided)
  • 4 large Flour tortillas (10-inch size)
  • 1 cup Shredded cheddar cheese (Or Mexican cheese blend)
  • 1/2 cup Sour cream (For serving)
  • 1/2 cup Salsa (For serving)
  • 1 tbsp Chili powder (For fajita seasoning)
  • 1 tsp Ground cumin (For fajita seasoning)
  • 1 tsp Paprika (For fajita seasoning)
  • 1/2 tsp Garlic powder (For fajita seasoning)
  • 1/2 tsp Onion powder (For fajita seasoning)
  • 1/4 tsp Cayenne pepper (For fajita seasoning, adjust to taste)
  • 1 tsp Salt (Divided)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 whole Lime (Cut into wedges)
  • 1/4 cup Fresh cilantro (Chopped, optional)
  • 2 large Russet potatoes (Cut into wedges)

Tools You'll Need

  • Large skillet
  • Baking sheet
  • Small mixing bowl
  • Measuring spoons
  • Sharp knife
  • Cutting board
  • Tongs

Chef's Tip

For the most flavorful chicken, marinate the sliced meat in half of the fajita seasoning mixed with a tablespoon of lime juice and a tablespoon of oil for 15-30 minutes before cooking. This brief marination time tenderizes the meat and allows the spices to penetrate more deeply.

Instructions

  1. Make fajita seasoning: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Season chicken: Toss chicken strips with half of the fajita seasoning mixture and let sit for 15 minutes.
  3. Prepare potato wedges: Preheat oven to 425°F. Cut potatoes into wedges and toss with 1 tablespoon oil, remaining salt and pepper. Arrange on baking sheet and bake for 25-30 minutes until golden and crisp.
  4. Cook vegetables: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onions, cooking until softened and slightly charred, about 6-8 minutes. Add minced garlic and cook for 30 seconds more. Transfer to a plate and keep warm.
  5. Cook chicken: In the same skillet, add remaining tablespoon of oil. Add seasoned chicken strips and cook until no longer pink and slightly charred, about 5-6 minutes.
  6. Return vegetables to skillet with chicken and toss together. Sprinkle with remaining fajita seasoning and toss to coat evenly.
  7. Warm tortillas: Heat tortillas in microwave for 20 seconds or in a dry skillet for 30 seconds per side.
  8. Assemble wraps: Place a portion of the chicken and vegetable mixture down the center of each tortilla. Top with shredded cheese, a dollop of sour cream, and salsa if desired.
  9. Fold the bottom edge of each tortilla up about 2 inches, then fold in the sides and roll up tightly to enclose the filling.
  10. Serve immediately with potato wedges, lime wedges, and additional sour cream and salsa on the side.

Plating

Place the wrapped fajita seam-side down on one side of a warmed plate. Cut diagonally in half and arrange the halves to show the colorful filling. Arrange a portion of golden potato wedges on the other side of the plate. Include small ramekins of sour cream and salsa. Garnish with a lime wedge and sprinkle chopped cilantro over the entire plate if desired.

Storage & Reheating

The chicken fajita filling can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat until warmed through before assembling wraps. Potato wedges can be stored separately and reheated in a 375°F oven for 10 minutes. For best results, assemble wraps just before serving as pre-assembled wraps may become soggy.

About This Recipe

This Chicken Fajita Wrap is inspired by the popular lunch option that was served at Brigham's restaurants across Massachusetts. The restaurant's version featured pre-seasoned chicken, but this homemade recreation elevates the dish with a custom spice blend and freshly sautéed vegetables. The addition of seasoned potato wedges as a side dish creates a complete meal with authentic Southwestern flavors in a convenient handheld format.

How did it turn out?

We'd love to hear about your experience making this recipe!