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Mini Chicken Fajita Roll

by Joey Firoben


for 4 servings

  • 1 large, boneless, skinless chicken breast
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • ½ green bell pepper, thinly sliced
  • ½ white onion, thinly sliced
  • 2 tablespoons
    olive oil, divided

Fajita Spice Rub

  • 2 teaspoons
    chili powder
  • 1 tablespoon
  • 1 ½ teaspoons
  • 2 ½ teaspoons
  • 2 teaspoons
    garlic powder
  • 1 ½ teaspoons
    black pepper
    Calories 96
    Fat 7g
    Carbs 7g
    Fiber 1g
    Sugar 2g
    Protein 1g

Estimated values based on one serving size.



  1. Mix together the ingredients for the Fajita rub.
  2. Heat 1 tablespoon of oil in a large, nonstick skillet over medium heat. Toss in the sliced bell peppers and onion, sprinkle over 2 teaspoons of the fajita spice rub, and sauté until soft, about 8 minutes.
  3. Using a sharp knife, carefully slice the chicken breast in half. Lay a sheet of plastic wrap over the chicken breast and flatten the meat with a mallet or rolling pin.
  4. Spread a quarter the sautéed pepper mixture evenly on the chicken breast. Roll the breast and skewer with toothpicks so that the roll holds its shape.
  5. Slice the roll into ½-inch (1¼ cm) pieces, making sure each piece is held together with a toothpick.
  6. Season each roll on both sides with the fajita spice rub.
  7. Heat the remaining 1 tablespoon of oil in the skillet and fry the chicken rolls about 3 minutes on each side until fully cooked.
  8. Let rest 5 minutes before serving.
  9. Enjoy!




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