Fajita Chicken Marinade (seasoning divided)

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~3.5 lbs Boneless, Skinless Chicken Thighs, trimmed & cubed

3 Tsp Salt

4 Tsp Oregano

4 Tsp Garlic Powder

3 Tsp Cumin

3 Tsp Coriander

4 Tsp Smoked Paprika

3 Tsp Chili Powder

1 Lime, juiced

Olive Oil, a drizzle

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Fajita Veggie Mix

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2 White Onions, chopped

2 Bell Peppers (red, green, or yellow), diced or sliced (your preference)

Reserved Fajita Seasoning

Olive Oil, a drizzle

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Topping and Wraps

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1 cup Cheddar

1 cup Shredded Mozzarella

Fresh Tomatoes, chopped

Fresh Cilantro, finely chopped

Taco sized or burrito/wrap sized tortillas

Salad fixings if you prefer that over wraps

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Spicy Sauce

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1 cup Yogurt of choice

⅓ cup Light Mayo

1 Tsp Smoked Paprika

¼ cup Sriracha

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1. Preheat the oven to 400F, and mix all ingredients for fajita dry spice marinade.

2. Cube the chicken thighs and season with the fajita seasoning, olive oil, and lime juice. (Reserve a little of the spice mix to top your veggies later). Mix until well coated and set aside.

3. Add onions and bell peppers to a large sheet pan, season with extra fajita seasoning, and lightly drizzle with olive oil. Spread the marinated chicken evenly over the vegetables. Bake at 400F for 30 minutes until golden and cooked through. Drain liquid from veggies, if desired.

4. While the chicken is cooking, make the spicy sauce.

5. Add cheese, tomatoes, and cilantro to the sheet pan of chicken. Mix until melted, top with a little extra cheese, and broil for 2-3 minutes until crispy.

6. Serve immediately with taco sized tortillas or make into a salad, or for meal prep pre-wrap the filling into burrito or wrap-style tortillas.

Meal Prep Tip:

Store the fajita chicken filling in containers and refrigerate for the week. Reheat as needed and serve fresh with wraps and spicy sauce.

You can also assemble burrito style wraps, wrap tightly in foil, and store in the fridge or freezer for later.