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Leftover Lunches featuring Fajita Wraps

Posted on January 6th, 2013  |  1 Comment

So this is pretty much my favorite combination of foods: Grilled chicken, sauteed bell peppers, onions, corn, avocado, tomatoes, beans, and the creamy tang of sour cream.

With this ensemble, every bite is the perfect bite.

The chicken, as usual, is the star of the show.

Seasoned thighs seared and crispy on one side, slow baked on the other to keep both texture and juiciness.

Joined by sliced bell peppers and onions caramelized to perfection in the same pan as the chicken – three cheers for easy cleanup!

Then everybody gets rolled together in a totally transportable, handheld device: a tortilla.

Another tip for easy clean up, serve your sides in sealable containers. Check out the lime jalapeno cream, I not only made it in that bowl, but I have a handy dandy lid for it too.

The corn salsa begged to be pictured in this cool Christmas gift dish, but the rest of the salsa is also in a sealable container. Easy peasy clean up and leftover storage. Bing, bang.

¬†And believe you me, leftovers are a def for this meal, and preferred in my opinion, there’s nothing like pulling a pre-cooked meal right outta the fridge. Well, other than someone else pulling a fully cooked meal right out of the oven, that they made. Yes, that is better. But this is still pretty great.

Oh yeah, about that chicken, I seasoned it with the usual salt, pepper, garlic powder and my secret addition (hint: it’s cinnamon), but I also added panca¬†chili paste, found at my local ethnic food store. Feel free to substitute any other chili powder or even smoked paprika for a different but equally fun flavor.

The best part of this meal is the fact that I can wrap it up, transport it, and enjoy it any time of day or location.

Leftovers become lunch in no time.

Make everyone at work jealous. Fajita Wraps is where it’s at.

Happy work week!


Fajita Wrap

by The Talking Kitchen

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients (6 servings)

For the Chicken

  • 1.5 lbs. chicken thighs
  • 1-2 Tbsp grapeseed oil
  • panca chill paste
  • garlic powder
  • sea salt
  • pepper
  • ground cinnamon

For the Veggies

  • 2 bell peppers, green, yellow, red or orange, thinly sliced
  • 1 red onion, thinly sliced

Corn Salsa

  • 2 c. frozen corn, or cut fresh off the cob
  • 1 Tbsp red onion, finely chopped
  • 1 Tbsp fresh chopped herbs (cilantro preferably, I also used some basil because I ran out)
  • 1 Roma tomato, chopped
  • 2 oz. feta cheese, crumbled
  • 1 tsp extra virgin olive oil
  • 1 tsp red wine vinegar

For the Crema

  • 1/2 c. lite sour cream
  • juice 1/2 lime
  • 1 jalapeno, seeds removed (from at least half, all the seeds for less spice), finely chopped


  • Flour or corn tortillas
  • 1 15oz. can re-fried pinto beans
  • 1 avocado, sliced
  • Feta cheese, crumbled


Start by preheating the oven to 300 degrees.

Add the seasonings to the chicken and set aside.

Heat a grill pan or big cast-iron skillet over medium-high heat.

Slice the bell peppers and onions while the pan pre-heats.

Add the oil to the preheated pan, then add the chicken, leave it alone for at least 7 minutes. Flip the chicken, sear for another 4 minutes, then remove the chicken, place on a parchment paper lined baking sheet and place in the oven for about 15 minutes, until the veggies are cooked.

Next, add the sliced bell peppers and onions to the grill pan, you may want to add more oil. Leave them alone for a few minutes, then toss the veggies about. Saute for about 10 minutes, until they’re softened, lower the heat if they get too dark. Remove veggies from pan, place in a bowl, cover to retain heat and set aside.

Meanwhile, make the corn (if frozen), place in a bowl, add the tomato, red onion, herbs, vinegar, oil, salt, pepper and feta (once cooled). Set aside.

Mix the sour cream, lime and jalapeno in a small bowl and set aside.

Place the beans in a small saucepan over medium low heat, cover and stir occasionally until warm, about 5 minutes.

Remove the chicken from the oven, let rest for about 5 minutes, then slice into strips.

Place tortillas in the oven for a few minutes to warm up.

To make the wrap, smear beans over the tortilla, add the sour cream mixture, veggies, chicken, corn salsa, feta cheese and slices of avocado. Roll up, slice in half. Enjoy!

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One Response

  1. Net says:

    Your photos are absolutely beautiful ! I love the idea of using leftovers to make a different meal the next day, what a wonderful idea. I will definitely be trying this with some of my Sunday meals when we have a lot meat leftover as I always do this so I don’t have to cook too much on the follow days seeing that I do dialysis on that Monday and normally I’m too tired to cook on Mondays. Thank you for posting.

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