Chicken Fajita Roll-Ups

I love a good twist on a classic dish. Chicken fajitas have always been one of my go-to easy meals, and I often order them whenever I’m at a Mexican restaurant, so the other night, I had the idea to take a classic dinner favorite and make give it a twist! These roll-ups would be great as a dinner, or even as an appetizer or party snack. I also included two dipping sauce recipes for an extra layer of flavor.

What You’ll Need

For the roll-ups, you’ll need ground chicken, taco seasoning, bell peppers, crushed tomatoes, black beans, onion, shredded Mexican cheese blend, small tortillas and extra virgin olive oil. If you’d like, add lime wedges for extra flavor.

Getting Started

Heat two tablespoons of olive oil in a large skillet over medium-high heat, then add the peppers and onion and cook until tender, about 5 minutes

Add the chicken and cook until no longer pink and cooked through, about 5-10 minutes.

Mix in the taco seasoning until fully combined.

Add the crushed tomatoes and cook until most of the liquid is absorbed, about 5 minutes.

Stir in the black beans, then remove from heat.

Assemble the Roll-Ups

Working in batches, add a few tablespoons of cheese in the middle of each tortilla.

Add a spoon full of filling to each tortilla.

Carefully roll up each tortilla, keeping the filling from spilling out each end.

Cook Roll-Ups

Wipe the pan used to cook the filling clean, add olive oil, and return pan to medium heat. Add roll-ups, seam side down, and cook until crisp and browned, then carefully flip and repeat until other side is crisp and browned, about 2-3 minutes per side. Repeat until all roll-ups are cooked, keeping warm in your oven, if necessary (I heat my oven to about 170 degrees to keep these warm until ready to eat)

Serve with lime wedges, optional dipping sauces (recipes include below), or your favorite fajita toppings.

Chicken Fajita Roll-Ups

Servings: 6
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

2 pounds ground chicken
1/2 cup taco seasoning (I use Penzey’s blend)
3 bell peppers, diced
1 28 ounce can crushed tomatoes
1 15 ounce can black beans, drained and rinsed
2 onions, diced
2-3 cups shredded Mexican cheese blend
small tortillas
extra virgin olive oil

Instructions

Heat two tablespoons of olive oil in a large skillet over medium-high heat, then add the peppers and onion and cook until tender, about 5 minutes
Add the turkey and cook until no longer pink and cooked through, about 5-10 minutes.
Mix in the taco seasoning until fully combined.
Add the crushed tomatoes and cook until most of the liquid is absorbed, about 5 minutes.
Stir in the black beans, then remove from heat.
Working in batches, add a few tablespoons of cheese in the middle of each tortilla.
Add a spoon full of filling to each tortilla.
Carefully roll up each tortilla, keeping the filling from spilling out each end.
Wipe the pan used to cook the filling clean, add olive oil, and return pan to medium heat.
Add roll-ups, seam side down, and cook until crisp and browned, then carefully flip and repeat until other side is crisp and browned, about 2-3 minutes per side.
Repeat until all roll-ups are cooked, keeping warm in your oven, if necessary (I heat my oven to about 170 degrees to keep these warm until ready to eat)
Serve with lime wedges, optional dipping sauces (recipes include below), or your favorite fajita toppings.

Dipping Sauces

For each sauce, combine the ingredients in a blender or food processor and blend until smooth. Adding water a teaspoon at a time until you reach your desired consistency.