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keto chicken fajita wrap

Keto Chicken Fajita Wraps

A one-pan Chicken fajita recipe that’s easy to make, delicious, and ready in less than 30 minutes. Made with tender and flavorful chicken strips, bell peppers, onions, served in a low carb keto cheese wrap. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4
Calories 250kcal
Author Rena


  • 1 lb Boneless Skinless Chicken Breasts cut into thin slices 
  • 1 Lime juiced
  • 2 Tbsp Extra virgin olive oil divided
  • 1 Tbsp Chili Powder
  • 2 Garlic Cloves minced
  • 1 Tsp Cumin
  • ½ Tsp Oregano
  • 1 Large Onion sliced
  • 3 Bell Peppers red, yellow, green, sliced
  • 1 Tsp Salt
  • ½ Tsp Pepper
  • 8 Cheese Wraps Used Crystal Farms Brand
  • Fresh Chopped Cilantro to serve


  • First Marinate the chicken. In a bowl, add the chicken, one tablespoon oil, lime juice, cumin, chili powder, garlic, and oregano.
  • Then add salt and pepper. Mix to combine, cover, and allow it to marinate for 30 minutes to 2 hours. Heat skillet over medium heat.
  • Add the chicken and cook for 2-3 minutes on each side. Once cooked, place on a plate and set aside. In the same skillet, add the other tablespoon of olive oil.
  • Next, add the onions and Sautee for 3-4 minutes until they are tender. Add peppers, toss and let it sauté for another 4-5 minutes until everything looks tender but not overcooked.
  • Lower the heat, push the veggies to the side and bring the chicken back into the skillet. Allow it to simmer for 2 minutes. Remove from heat and serve. 


  • Makes 8 wraps
  • Serving size is two wraps
  • Nutrition facts does not include the cheese wraps


Calories: 250kcal | Carbohydrates: 13g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 752mg | Potassium: 728mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3421IU | Vitamin C: 123mg | Calcium: 44mg | Iron: 2mg