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@ikaandriyan: #tiktoklive #livehighlights

Ika Andriyanti
Ika Andriyanti
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Wednesday 21 October 2026 08:49:29 GMT
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Chicken Fajita Wrap with Creamy Fajita Sauce Ingredients: For the Fajita Seasoning: 2 tbsp garlic powder 2 tbsp onion powder 1 tsp paprika powder 1-2 tsp red chili powder 1 tbsp freshly minced garlic 1 tsp cumin powder Salt to taste 1 tsp black pepper powder For the Chicken: 2 lbs boneless chicken thighs/breast, cut into long strips 1 tbsp lemon juice 2 tbsp prepared fajita seasoning 2 tbsp oil + more for cooking the chicken For the Vegetables: 1 cup mixed bell pepper, cut into long strips 1 onion, thinly sliced 1 tbsp garlic powder Salt to taste For the Creamy Fajita Sauce: 6 tbsp sour cream 2 tbsp mayonnaise 1-2 tsp prepared fajita seasoning (adjust according to taste) 1 tbsp lemon juice 3-4 tbsp water (to thin out the sauce) For Assembly: 10-12 tortilla wraps 1 cup mixed cheese blend (sharp cheddar and mozzarella) Method: Prepare fajita seasoning by adding garlic powder, onion powder, paprika powder, red chili powder, minced garlic, cumin powder, salt, and black pepper powder in a bowl. Mix well. In a large bowl, add chicken strips. Squeeze lemon juice and add 2 tbsp of prepared fajita seasoning. Mix well. Add 2 tbsp oil and mix until chicken is coated. Cover and refrigerate for at least 30 minutes or up to 2 hours. Heat a large skillet or griddle over medium-high heat. Remove chicken from marinade. Cook chicken for 5-6 minutes per side or until cooked through. Transfer chicken to a plate and cover with foil to keep warm. In the same skillet, add more oil if needed. Add mixed bell pepper and onion. Cook for 5 minutes or until tender. Sprinkle garlic powder and salt to taste. For the sauce: In a bowl, combine sour cream, mayonnaise, 1-2 tsp prepared fajita seasoning, lemon juice, and water. Mix until smooth. Adjust seasoning and consistency as needed by adding more or less water. Take a tortilla wrap. Add cooked chicken, vegetables, and a spoonful of creamy fajita sauce. Sprinkle mixed cheese blend. Fold the bottom half of the tortilla up, then fold the sides and roll into a tight wrap.Place the wrapped fajita seam-side down on a warm skillet.Cook for 2-3 minutes per side on low heat. Drizzle with oil. Tips: - Don't overfill tortillas for easier folding and to prevent fillings from spilling out. - Adjust heat and cooking time based on tortilla type and desired crispiness. - For crisper tortillas, cook in a skillet with a small amount of oil or butter. #wrap #chickenwrap #fajitawrap #DinnerIdeas #easydinner
Chicken Fajita Wrap with Creamy Fajita Sauce Ingredients: For the Fajita Seasoning: 2 tbsp garlic powder 2 tbsp onion powder 1 tsp paprika powder 1-2 tsp red chili powder 1 tbsp freshly minced garlic 1 tsp cumin powder Salt to taste 1 tsp black pepper powder For the Chicken: 2 lbs boneless chicken thighs/breast, cut into long strips 1 tbsp lemon juice 2 tbsp prepared fajita seasoning 2 tbsp oil + more for cooking the chicken For the Vegetables: 1 cup mixed bell pepper, cut into long strips 1 onion, thinly sliced 1 tbsp garlic powder Salt to taste For the Creamy Fajita Sauce: 6 tbsp sour cream 2 tbsp mayonnaise 1-2 tsp prepared fajita seasoning (adjust according to taste) 1 tbsp lemon juice 3-4 tbsp water (to thin out the sauce) For Assembly: 10-12 tortilla wraps 1 cup mixed cheese blend (sharp cheddar and mozzarella) Method: Prepare fajita seasoning by adding garlic powder, onion powder, paprika powder, red chili powder, minced garlic, cumin powder, salt, and black pepper powder in a bowl. Mix well. In a large bowl, add chicken strips. Squeeze lemon juice and add 2 tbsp of prepared fajita seasoning. Mix well. Add 2 tbsp oil and mix until chicken is coated. Cover and refrigerate for at least 30 minutes or up to 2 hours. Heat a large skillet or griddle over medium-high heat. Remove chicken from marinade. Cook chicken for 5-6 minutes per side or until cooked through. Transfer chicken to a plate and cover with foil to keep warm. In the same skillet, add more oil if needed. Add mixed bell pepper and onion. Cook for 5 minutes or until tender. Sprinkle garlic powder and salt to taste. For the sauce: In a bowl, combine sour cream, mayonnaise, 1-2 tsp prepared fajita seasoning, lemon juice, and water. Mix until smooth. Adjust seasoning and consistency as needed by adding more or less water. Take a tortilla wrap. Add cooked chicken, vegetables, and a spoonful of creamy fajita sauce. Sprinkle mixed cheese blend. Fold the bottom half of the tortilla up, then fold the sides and roll into a tight wrap.Place the wrapped fajita seam-side down on a warm skillet.Cook for 2-3 minutes per side on low heat. Drizzle with oil. Tips: - Don't overfill tortillas for easier folding and to prevent fillings from spilling out. - Adjust heat and cooking time based on tortilla type and desired crispiness. - For crisper tortillas, cook in a skillet with a small amount of oil or butter. #wrap #chickenwrap #fajitawrap #DinnerIdeas #easydinner
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