Oven-Baked Cheesy Chicken Fajita Roll-Ups

These Baked Chicken Fajita Roll-Ups are a fun, low-carb take on a classic favorite. They’re simple to make, healthy, and full of bold fajita flavor.

There’s nothing quite like sizzling chicken fajitas for an easy weeknight dinner. These roll-ups give you all the bright, warm flavor of traditional fajitas with a simple, low-carb presentation: thin chicken is marinated, filled with colorful bell pepper strips, rolled and baked until juicy and flavorful. They’re ideal for meal prep, make-for-lunch leftovers, or a light dinner when you want big taste without tortillas.

I used thin-sliced chicken cutlets to save time, but you can also use whole chicken breasts. If you choose breasts, slice them lengthwise into thinner cutlets and pound them to an even thickness so they roll easily. Either approach works — the goal is an even sheet of chicken you can fill and roll.

THIS MARINADE IS DELICIOUS!

Don’t skip the marinade — it’s the key to bold fajita flavor. The marinade is straightforward: olive oil, fresh lime juice, minced garlic and a simple spice blend of chili powder, cumin and oregano, plus salt and chopped cilantro. If you like heat, add a pinch of cayenne or a dash of hot sauce. Marinating the chicken for at least an hour (or longer if you have time) infuses it with flavor and keeps the meat juicy after baking.

Assembling the roll-ups is very easy. Lay each chicken cutlet flat, place a few slices of bell pepper in the center, roll the chicken tightly around the filling and secure with a toothpick if needed. Place seam-side down in a baking dish, brush with any remaining marinade, and bake until the chicken is cooked through. When they come out of the oven, remove the toothpicks and slice or serve whole.

These roll-ups are a great hands-on recipe for cooks of all skill levels. Kids can help assemble them and they make a colorful, appetizing meal. The peppers soften inside the roll-ups while retaining some crispness and fresh flavor, and every bite gives a satisfying balance of protein and vegetables.

GREAT LOW CARB MEAL

If you’re cutting carbs or skipping tortillas, these roll-ups are a perfect solution. Each roll contains the ideal chicken-to-pepper ratio so every bite is balanced and flavorful. They’re versatile, too: serve them with a side salad, cauliflower rice, or a dollop of Greek yogurt or avocado for extra richness.

Baked Chicken Fajita Roll-Ups

Ingredients

For the Marinade:

• 2 Tbsp olive oil
• Juice of half a lime
• 1 clove garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp salt
• Pinch of cayenne pepper, optional
• 2 Tbsp chopped cilantro

For the Chicken:

• 3 chicken breasts or 6 thin-sliced chicken cutlets, about 1/4-inch thick
• 1/2 red bell pepper, sliced into strips
• 1/2 yellow bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips

Instructions

1. In a small bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, oregano, salt, cayenne (if using) and chopped cilantro. Set the marinade aside.
2. If using whole chicken breasts, slice each breast lengthwise into two even pieces and pound them to an even thickness of about 1/4 inch. If using pre-sliced cutlets, you can skip this step.
3. Place the chicken pieces into a large resealable bag or shallow dish and pour the marinade over them, making sure each piece is coated. Refrigerate and allow the chicken to marinate for at least one hour or longer for deeper flavor.
4. Preheat the oven to 375°F (190°C). On a clean surface, place 6 bell pepper strips in the center of each chicken cutlet. Tightly roll the chicken around the peppers and secure with a toothpick if needed. Place each roll seam-side down in a prepared baking dish.
5. Brush the tops with any remaining marinade, and bake uncovered for about 25 to 30 minutes, or until the chicken is cooked through and juices run clear. Remove toothpicks before serving. Serve warm and enjoy.

Nutrition (approximate)

Serving: 2 chicken roll-ups | Calories: 245 kcal | Carbohydrates: 4.4 g | Protein: 27.4 g | Fat: 12.6 g | Saturated Fat: 1.9 g | Sodium: 453.9 mg | Fiber: 1.4 g | Sugar: 2.6 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips and Variations

• Use a mix of colorful bell peppers for visual appeal and a variety of flavors.
• If you prefer extra char and texture, briefly sear the rolled chicken in a hot skillet for a couple of minutes on each side before baking.
• Try adding thin onion strips or a sprinkle of shredded cheese inside each roll for a different twist.
• These roll-ups are great for meal prep—cool completely before storing in an airtight container and refrigerate for later meals.