Baked Chicken Fajita Roll-Ups
Baked Chicken Fajita Roll-Ups
Servings 12 servings
Calories 88kcal
Ingredients
- 1 T . olive oil
- 1 red or orange bell pepper , seeded and diced
- ½ onion , diced
- 1 clove garlic , finely minced
- ½ T . taco seasoning
- 1 T . freshly squeezed lime juice
- Pinch brown sugar
- 2 c . shredded cooked chicken
- 1 c . shredded Mexican cheese blend
- About 12 small (fajita-sized) flour tortillas
Instructions
- Preheat oven to 415 F. Line a baking sheet with foil; lightly coat foil with cooking spray.
- In a large skillet over medium low heat, warm olive oil.1 T . olive oil
- Add diced pepper and onion, and cook until veggies are soft.1 red or orange bell pepper, ½ onion
- Stir in garlic, and cook until fragrant, about 30 seconds.1 clove garlic
- Add taco seasoning, and cook for 30 seconds.½ T . taco seasoning
- Stir in lime juice and brown sugar.1 T . freshly squeezed lime juice, Pinch brown sugar
- Add chicken, and stir to combine.2 c . shredded cooked chicken
- Remove skillet from heat.
- Lay tortillas out flat.About 12 small
- Add about 1 ½ - 2 tablespoons of filling to the outer third of each tortilla.
- Sprinkle cheese evenly over chicken filling.1 c . shredded Mexican cheese blend
- Tuck the top and bottom in, and roll tortilla up.
- Place seam side down on prepared baking sheet.
- Lightly mist tortillas with nonstick cooking spray.
- Bake 15-20 minutes, or until crisp.
- Serve with sour cream, guacamole, and salsa, or your favorite dipping sauces.
Notes
Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 1g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 92mg | Potassium: 88mg | Vitamin A: 390IU | Vitamin C: 13.4mg | Calcium: 65mg | Iron: 0.4mg