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–+ servings
Chicken Fajita Wraps with Creamy Avocado Dip - layers of cheese, black beans, rice, the BEST chicken fajita filling, and sour cream all rolled up then skillet toasted for slightly crispy wraps that are absolutely addicting!! This is our family's favorite way to eat leftover chicken fajita filling!
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Chicken Fajita Wraps with Creamy Avocado Dip

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 wraps

Ingredients

Choose your favorite chicken recipe:

Chicken Fajita Wraps

  • 1 tablespoon olive oil
  • 1 package Flatout Flatbread (I use Multi-grain with Flax)
  • 1 1/2 cups cooked rice
  • 1 15 oz. can black beans, rinsed and drained
  • 1 1/2 cups sharp cheddar cheese
  • sour cream

Creamy Avocado Dip

  • 1 medium avocado
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 3 tablespoons milk
  • 1-2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Instructions

  • Fajita Chicken and Vegetables: Cook Chicken, onion and bell peppers according to Recipe Directions.
  • While chicken is marinating or slow cooking, make the Avocado Crema. Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
  • For each of the wraps, layer approximate 1/4 cup rice, 3 tablespoons black beans, 1/3 cup Fajita Chicken and Vegetables, thin layer of sour cream (or dollops are easier), and 3 tablespoons cheese. Feel free to play with the ratios per personal preference. Tightly roll up Chicken Fajita Wraps.
  • Heat 1 tablespoon olive oil over medium high heat in a large nonstick skillet. Add 3 wraps, seam side down and sear on all sides and cook until golden, rotating as the sides brown. Repeat with remaining wraps. Serve with Avocado Crema.

Notes

*You can half either recipe to make 6 wraps or make the whole Chicken Fajita recipe and either make 12 wraps or eat the rest with rice, as a fajita bowl, etc.