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Chicken Fajita Roll Ups


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  • 2 tablespoon olive oil
  • juice of half a lime
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • pinch of cayenne pepper ( optional)
  • 2 tablespoon cilantro, chopped
  • 3 chicken breasts or 6 thin sliced chicken cutlets, 1/4 inch thick
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 green bell pepper, sliced



Step 1

In a small bowl, whisk together olive oil,lime juice, garlic, chili powder, cumin, oregano, salt, cayenne, (if using) and cilantro. Set aside.
For the chicken breasts, if you are using sliced chicken cutlets then skip this step. If using chicken breast, slice them long ways into 2 even slices and firmly pound the chicken.To an even thickness 1/4 inch.
Place the chicken into a large resealable bag and pour marinade over the top, making sure they are completely coated. Allow chicken to marinate for a minimum of one hour to overnight.
Once chicken has marinated, evenly place 6 bell pepper slices in the middle of the chicken cutlet, roll up and secure with a tooth pick. repeat this step with all the chicken and peppers. Place seam side down in a prepared baking dish. ( NOTE : I sautéed my peppers for a few minutes to guarantee the would be cooked to my liking )
Brush tops of chicken with marinade and bake uncovered at 375 for 25 to 30 minutes

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