Baked Chicken Fajita Roll Ups (Printable)

Tender chicken stuffed with peppers, onions, and cheese, baked to perfection. A flavorful Tex-Mex twist on fajitas.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 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 - 4.2 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 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 (optional)

14 - Fresh cilantro, chopped
15 - Lime wedges

# How To Make It:

01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish.
02 - In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper.
03 - Place chicken breasts between two sheets of plastic wrap and pound to about 0.4 inches thickness.
04 - Drizzle chicken with 1 tbsp olive oil and sprinkle each side with half of the spice mix.
05 - In a large skillet over medium heat, add remaining olive oil. Sauté the sliced peppers and onion until just tender, about 3–4 minutes. Remove from heat and toss with the remaining spice mix.
06 - Lay each chicken breast flat and top with an even layer of sautéed peppers and onion, then sprinkle with cheese.
07 - Roll up tightly and secure each roll with toothpicks. Arrange seam side down in the prepared baking dish.
08 - Bake for 25–30 minutes, or until chicken is cooked through and juices run clear.
09 - Let rest for 5 minutes. Remove toothpicks, slice, and serve garnished with cilantro and lime wedges if desired.

# Tips from dashanddishes:

01 -
  • Everything you love about fajitas but easier to eat and serve.
  • The chicken stays incredibly juicy while getting a nice golden crust.
02 -
  • Do not skip pounding the chicken or it will take too long to cook.
  • Make sure to count the toothpicks before serving so no one bites into one.
03 -
  • Let the chicken rest before slicing to keep the juices inside.
  • Use a sharp knife to get clean slices without tearing the roll.

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