Baked Chicken Fajita Roll Ups (Printable)

Tender chicken breasts stuffed with colorful peppers, onions, and cheese, rolled up and baked to perfection. A flavorful, healthier twist on classic fajitas.

# What You'll Need:

→ Meats

01 - 4 boneless skinless chicken breasts (approx. 1.1 lbs)

→ Vegetables

02 - 1 red bell pepper thinly sliced
03 - 1 yellow bell pepper thinly sliced
04 - 1 small red onion thinly sliced

→ Dairy

05 - 4 oz shredded cheddar or Monterey Jack cheese

→ Spices & Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp chili powder
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp ground black pepper

→ Garnishes

14 - Fresh chopped cilantro
15 - Lime wedges

# How to Make It:

01 - Preheat the oven to 400°F and lightly grease a baking dish.
02 - In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
03 - Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
04 - Drizzle the chicken with 1 tablespoon of olive oil and sprinkle half of the spice mix evenly over both sides.
05 - Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the sliced peppers and onions until just tender, about 3–4 minutes. Remove from heat and toss with the remaining spice mix.
06 - Lay the seasoned chicken flat. Top each breast with an even layer of the sautéed vegetables and a sprinkle of cheese.
07 - Roll up the chicken tightly and secure each roll with toothpicks. Place them seam-side down in the prepared baking dish.
08 - Bake for 25–30 minutes, or until the chicken is cooked through and juices run clear.
09 - Let the chicken rest for 5 minutes. Remove the toothpicks, slice the rolls, and serve garnished with cilantro and lime wedges if desired.

# Expert Suggestions:

01 -
  • It captures all the flavors of a sizzling fajita without the mess of a tortilla
  • The cheese seals in the juices so every single bite is incredibly tender
02 -
  • Do not skip pounding the chicken or it will be difficult to roll
  • Let the meat rest for five minutes after baking so the juices redistribute
03 -
  • Use a sharp knife to slice the rolls after resting so they do not squish
  • Make sure the seam is on the bottom when baking to prevent unrolling

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