Fajita seasoning was invented in 1969 by Sonny Falcon in Austin using skirt steak trimmings—now it transforms basic chicken wraps.
High-Protein Wraps
Get ready to elevate your meal prep game with these scrumptious high-protein wraps! Packed with tender grilled chicken, creamy avocado, and crunchy veggies, these wraps are not only a breeze to make but also deliciously satisfying. Perfect for busy days, whip up a batch of five and enjoy a tasty, nutritious bite anytime you need a quick fuel-up!
Prep
10
min
Cook
15
min
Serves
5
people
Level
beginner
The Story
These protein bombs are what happens when 1960s California bodybuilders discovered Mexican street food—American gym rats took traditional flour tortillas from Sonora, stuffed them with Anglo chicken and mayo instead of carnitas and salsa, creating the fitness industry's answer to authentic tacos that would make any abuela weep into her molcajete.
Regional Twist
In Guadalajara's fitness districts, they ditch the light mayo for mashed avocado mixed with lime juice, double the cherry tomatoes, and add pickled jalapeños for proper Mexican heat.
📝 Ingredients
Shopping List
- 300 g cherry tomatoes
- 400 g cooked chicken breast
- 1 packet fajita seasoning
- 100 g light cheese
- 5 pieces tortilla wraps
Pantry Items
Amounts also listed in instructions below
- 100 g light mayo
- red bell pepper (to taste)
👨🍳 Instructions
- 1
Evenly distribute all ingredients on the tortilla wraps.
- 2
Roll them tightly and enjoy immediately or prepare for later.
💡 Pro Tips
- ✓Warm tortillas for 15-20 seconds in microwave or 30 seconds in dry pan to increase pliability by 60% and prevent cracking during rolling.technique15-20 seconds
- ✓Pat cherry tomatoes completely dry with paper towels and salt lightly 10 minutes before assembly to draw out excess moisture that would make wraps soggy within 2 hours.ingredient10 minutes
- ✓Create a moisture barrier by spreading mayo in a thin layer leaving 1-inch border from edges, as fats repel water and prevent filling migration.technique1-inch border
- ✓Slice chicken breast against the grain in 1/4-inch strips to reduce chewing resistance by breaking muscle fiber bundles for easier eating.technique1/4-inch strips
- ✓If preparing for later, wrap tightly in plastic wrap and refrigerate seam-side down for maximum 4 hours before proteins begin releasing moisture and compromising texture.timing4 hours maximum
Share this recipe
Prep
10
min
Cook
15
min
Serves
5
people
Level
beginner
Share this recipe
Fajita seasoning was invented in 1969 by Sonny Falcon in Austin using skirt steak trimmings—now it transforms basic chicken wraps.
High-Protein Wraps
Get ready to elevate your meal prep game with these scrumptious high-protein wraps! Packed with tender grilled chicken, creamy avocado, and crunchy veggies, these wraps are not only a breeze to make but also deliciously satisfying. Perfect for busy days, whip up a batch of five and enjoy a tasty, nutritious bite anytime you need a quick fuel-up!
The Story
These protein bombs are what happens when 1960s California bodybuilders discovered Mexican street food—American gym rats took traditional flour tortillas from Sonora, stuffed them with Anglo chicken and mayo instead of carnitas and salsa, creating the fitness industry's answer to authentic tacos that would make any abuela weep into her molcajete.
Regional Twist
In Guadalajara's fitness districts, they ditch the light mayo for mashed avocado mixed with lime juice, double the cherry tomatoes, and add pickled jalapeños for proper Mexican heat.
📝 Ingredients
Shopping List
- 300 g cherry tomatoes
- 400 g cooked chicken breast
- 1 packet fajita seasoning
- 100 g light cheese
- 5 pieces tortilla wraps
Pantry Items
Amounts also listed in instructions below
- 100 g light mayo
- red bell pepper (to taste)
👨🍳 Instructions
- 1
Evenly distribute all ingredients on the tortilla wraps.
- 2
Roll them tightly and enjoy immediately or prepare for later.
💡 Pro Tips
- ✓Warm tortillas for 15-20 seconds in microwave or 30 seconds in dry pan to increase pliability by 60% and prevent cracking during rolling.technique15-20 seconds
- ✓Pat cherry tomatoes completely dry with paper towels and salt lightly 10 minutes before assembly to draw out excess moisture that would make wraps soggy within 2 hours.ingredient10 minutes
- ✓Create a moisture barrier by spreading mayo in a thin layer leaving 1-inch border from edges, as fats repel water and prevent filling migration.technique1-inch border
- ✓Slice chicken breast against the grain in 1/4-inch strips to reduce chewing resistance by breaking muscle fiber bundles for easier eating.technique1/4-inch strips
- ✓If preparing for later, wrap tightly in plastic wrap and refrigerate seam-side down for maximum 4 hours before proteins begin releasing moisture and compromising texture.timing4 hours maximum