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Healthy Chicken Fajita Melts

Chicken Fajita Melts

Course: Dinner, Main Dish
Cuisine: Mexican
Author: Heidi Boortz
Servings : 4


  • 4 boneless, skinless chicken breast cut into strips
  • 1 green bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 red bell pepper cut into strips
  • 1 yellow onion thinly sliced on the vertical
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp bottled minced garlic
  • 1 tsp Chili Powder
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp cumin
  • 2 cups pepper jack cheese grated
  • 8 each 100% whole grain soft flour tortilla


  • Heat oven to 350. In a skillet, heat oil until hot. Add garlic and onion. Sauté 2 minutes. Add chicken. Sauté 5 minutes, stirring frequently. Add bell peppers and spices. Sauté 5 more minutes or until chicken is done and vegetables are crisp-tender. Place chicken mixture in tortillas. Top each with 1/2 c. cheese. Fold or roll and place on a baking sheet. Place in preheated oven for 5 minutes or until cheese melts.


skip the cheese for dairy free
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