Baked Chicken Fajita Roll Ups (Printable)

Tender chicken breasts stuffed with colorful peppers, onions, and cheese, rolled up and baked to perfection.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (approximately 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 (approximately 1 cup)

→ Spices & Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp chili powder
08 - 1 tsp smoked paprika
09 - 1/2 tsp 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 cilantro, chopped
15 - Lime wedges

# How to Make It:

01 - Preheat your oven to 400°F. Lightly grease a baking dish with a small amount of oil or cooking spray to prevent sticking.
02 - In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
03 - Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of approximately 1/2 inch.
04 - Drizzle the chicken breasts with 1 tablespoon of olive oil. Sprinkle half of the prepared spice mix evenly over both sides of the chicken pieces.
05 - Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced peppers and onions; sauté for 3 to 4 minutes until just tender. Remove from heat and toss the vegetables with the remaining spice mix.
06 - Lay each seasoned chicken breast flat. Top with an even layer of the sautéed vegetables and sprinkle generously with shredded cheese. Roll the chicken up tightly around the filling.
07 - Secure the rolls with toothpicks to ensure they hold their shape during cooking. Place the rolls seam-side down in the prepared baking dish.
08 - Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken is completely cooked through and the juices run clear.
09 - Remove the dish from the oven and let the chicken rest for 5 minutes. Carefully remove the toothpicks, slice the rolls, and serve garnished with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • You get all the smoky Tex-Mex flavors you love without the stress of high-heat pan frying.
  • The filling stays tucked inside cheesy perfection, making them much neater to eat than traditional fajitas.
02 -
  • Do not skip the toothpicks, or the rolls will unfurl in the oven and dry out the chicken.
  • Letting the meat rest for five minutes after baking helps redistribute the juices so every bite is succulent.
03 -
  • Invest in a good meat mallet, as creating an even thickness is crucial for uniform cooking.
  • Use a baking dish with high sides to catch any melting cheese that escapes during the baking process.

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