If we’re going to be friends, there is something you should know: I AM A SAUCE GIRL. I love sauce for my food; all kinds of sauces. And I’m a dipper; I think wings are my favorite food because I love to double dip them in a sauce before I actually eat them. Cilantro-Lime Sauce has to be one of my favorite sauces because you can use it as a dressing, use it on chicken, and in this case use it for a fajita wrap.

Since this is a shortened work with the upcoming holiday, I like to cook light because I know I’ll be spending a lot of time away from home. Here’s a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.

For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Dinner, lunch
Cuisine: Mexican
Servings: 4
Homemade Fajita Seaso
  • 3 tbsp chili powder
  • 1 1/2 tbsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 2 tsp sea salt
Cilantro-Lime Sauce
  • 1 cup plain, full-fat Greek yogurt
  • 1 tbsp homemade fajita seasoning
  • 1 clove garlic, peeled and finely minced
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice
  • Salt and pepper, to taste
  • 2 tbsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 orange bell pepper, sliced thin
  • 1/2 small red onion, sliced thin
  • 1 tbsp balsamic vinegar
  • 3 cup rotisserie chicken, shredded
  • 2-3 tbsp homemade fajita seasoning
  • 1/4 cup chicken stock, preferably organic
  • 1/4 cup fresh cilantro, roughly chopped
  • 3 green onions, green parts only, sliced
  • 2 tbsp fresh lime juice
  • 1 head Romaine lettuce, washed and separated into individual leaves
  • Salt and pepper, to taste
  1. Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use. 

  2. Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or another non-reactive bowl. Cover and place in the refrigerator until ready to use.

  3. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp-tender.

  4. Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated thoroughly and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired. 

  5. Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce

Hope you enjoy!


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