Serve up fajita-style savory chicken wraps in under an hour, no tortillas necessary!
These chicken wraps pack quality protein, fats, and hearty vegetables. They’re also whipped up on a sheet pan for an easy one-pan meal for busy weeknights.
Pasture-raised chicken breasts are filled with chopped veggies and zesty spices for a fit and nutritious meal. Opting for pastured chicken includes a higher level of vitamins and omega-3 fatty acids. It’s also a versatile protein that’s great for stuffing, wrapping, or smothering with just about any seasoning.
A spicy combination of cumin, oregano, and smoky paprika creates the perfect rub. Instead of using onions, this recipe swaps in scallions for a subtle twist. When making the wraps, trim the scallions to be slightly larger than each chicken breast and include multiple colors of bell peppers for optimal nutrition.
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Other great ingredients for stuffing inside these chicken wraps include:
- Sun-dried tomato
- Fresh basil
- Julienned carrots
To get started, pound each chicken breast into ¼-inch thickness. This will help create a flat surface area to lay the vegetables on top. Arrange the vegetables in the center of each fillet and fold in the ends, slightly overlapping. Secure with a toothpick and brush the tops with avocado oil. Sprinkle on the seasonings and press down to help them stick. Bake for 35-40 minutes, or until the chicken is cooked through and golden brown on top. When finished, remove the toothpicks and serve warm. Garnish with fresh lime juice and chopped cilantro.
Tortilla-Free Primal Chicken Wraps
Tortilla-Free Primal Chicken Wraps
- Baking sheet
- Parchment paper
- 1/2 t cumin
- 1/4 t smoked paprika
- 1/4 t sea salt
- 1/4 t dried oregano
- 1/8 t garlic powder
- 4 large chicken breasts (about 6 oz each)
- 1 cup bell pepper, julienned
- 1 small jalapeño, thinly sliced
- 4 scallions
- 1 t avocado oil
- 1 lime, cut into wedges
- Chopped cilantro, for garnishing
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Combine dry seasonings in a small bowl and set aside.
- Pound the chicken breasts into ¼-inch thick pieces and set onto the baking sheet.
- Divide and arrange the vegetables in the center of each chicken breast.
- Fold in the ends of chicken, slightly overlapping. Secure with a toothpick and brush each chicken breast with avocado oil. Sprinkle seasoning mixture on top and gently press it into the chicken.
- Bake for 35-40 minutes. Serve warm with lime wedges and garnish with cilantro.
Tip: For easy meal prepping, make these wraps in batches and store in an airtight container for up to a week. When ready to enjoy, simply reheat in the oven for 15-20 minutes at 325ºF.
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This post is sponsored by our friends at ButcherBox. Our goal is to bring you the best Paleo-friendly brands that we know you’ll love and that are approved by the PaleoHacks team.
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