Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into thin strips
  • 1 tbsp olive oil (15ml)
  • 1 large bell pepper (any color), sliced
  • 1 medium onion, sliced
  • 1 packet (1 oz or 28g) fajita seasoning
  • Juice of 1 lime
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (5g) fresh cilantro, chopped
  • Juice of 1/2 lime
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 8 flour tortillas (6-8 inch diameter)
  • 1 tbsp olive oil (15ml)
  • 1 cup (185g) long-grain rice, rinsed
  • 2 cups (475ml) chicken broth
  • 1/2 cup (80g) frozen corn, thawed
  • 1/2 cup (80g) black beans, rinsed and drained
  • 1/4 cup (5g) fresh cilantro, chopped
  • 1 ripe mango, diced
  • 1/2 red onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 jalapeno, seeded and minced (optional)
  • Juice of 1 lime
  • 1/4 cup (5g) fresh cilantro, chopped
  • Salt to taste

Instructions:

  1. Combine chicken strips with fajita seasoning and lime juice in a bowl. Let sit for at least 15 minutes (or up to 2 hours in the fridge).
  2. Whisk together sour cream, mayonnaise, cilantro, lime juice, garlic powder, salt, and pepper in a small bowl. Refrigerate until serving.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F or 74°C).
  4. Add sliced bell pepper and onion to the skillet with the cooked chicken. Cook until softened, about 5-7 minutes.
  5. Heat olive oil in a medium saucepan over medium heat. Add rice and cook for 1 minute, stirring constantly. Add chicken broth, bring to a boil, then reduce heat and simmer, covered, for 18-20 minutes, or until liquid is absorbed and rice is tender. Stir in corn, black beans, and cilantro.
  6. Combine mango, red onion, red bell pepper, jalapeno (if using), lime juice, cilantro, and salt in a medium bowl.
  7. Warm tortillas in a dry skillet or microwave until pliable.
  8. Fill warm tortillas with chicken fajita mixture, top with cilantro-lime crema, and serve immediately with fiesta rice and mango salsa on the side. Enjoy the chicken wraps sides!