Photo of Chicken and veggie fajitas by WW

Chicken and veggie fajitas

Smartpoints value per serving
Total Time
1 hr 30 min
20 min
10 min
More like a jumbo wrap, this recipe’s filling combines everything you’d expect in a fajita—sizzling meat and peppers, cool crisp veggies, and cheese. But here all the components are rolled-up in a soft, flat-bread instead of being stuffed into a tortilla. A robust marinade of lime juice, taco seasoning, and oil tenderizes and flavors versatile sliced chicken breasts. Plan to marinade the chicken for at least one hour, turning the strips occasionally to ensure they’re coated well. We used a combination of red, green and yellow bell peppers for color variation but you use one type if you’d like.


Flatout Flatbread Light original flatbread

6 item(s)

WW Reduced fat shredded Mexican style blend cheese

½ cup(s)

uncooked boneless skinless chicken breast

16 oz, cut into strips

taco seasoning mix

2 Tbsp

fresh lime juice

2 Tbsp

canola oil

2 Tbsp

sweet red pepper(s)

1 medium, cut into strips

green pepper(s)

1 medium, cut into strips

yellow pepper(s)

1 medium

uncooked onion(s)

1 medium, sliced

uncooked onion(s)

½ cup(s), chopped

jalapeño pepper(s)

1 medium, diced

salsa sauce

½ cup(s)

shredded uncooked napa cabbage

2 cup(s), (1/2 cabbage)

reduced-fat sour cream

½ cup(s)


  1. Mix the seasoning, oil, lime juice, and chicken and refrigerate one hour or more to marinate.
  2. Heat a non-stick skillet on medium to high heat, then sauté the chicken, onions, and peppers, stirring to cook chicken and veggies thoroughly.
  3. Cover and keep warm. Build fajitas, add toppings of your choice, and serve.



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