Keto Chicken Fajita Wrap🐔🌯

chicken fajita in golden tumeric coconut wrap

I love it when I can repurpose leftover proteins for another meal. Well, this is exactly what I did with the chicken fajita from dinner.

I found some Tumeric Coconut Wrap in my pantry and it was exactly what I needed to make a chicken wrap. I just had to microwave the chicken, spread it on the wrap and added some cheese and veggies on top. It was so good and different enough from dinner that it was exciting.

Tasty and quick low carb chicken wrap🌯

I got the coconut wrap from Thrive Market, but I’ve seen them at Walmart and other online retailer. This particular wrap is tumeric flavor and it’s my favorite. I love the yellow color. It’s a combination of sweetness from the coconut and the intoxicating fragrance of the tumeric. The wrap is soft and pliable like a regular tortilla or any other conventional wraps.

Lay your desired ingredients on top.
Up close and personal with my lunch.

So if you’re looking for a way to repurpose your leftovers, why not try to wrap it up?🌯

Check out the video below to follow the simple step by step instructions to how to make this delicious and flavorful chicken fajita. 

Chicken Fajita

This chicken fajita is easy peasy and takes about 30 minutes to come together. So versatile and great for leftovers the next day.
Author: MaiTai


  • Stove
  • Large Skillet


  • 2 lbs chicken thigh boneless & skinless, cut into bite size or strips
  • 3 whole bell peppers cut into strips
  • 1 whole onion thinly sliced

Chicken Marinade

  • 2 tbsp oil
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tbsp minced garlic
  • 1 tbsp chopped cilantro
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp Bae Blend #tacotuesday optional


  • avocado sliced or cubed
  • full fat sour cream
  • cilantro
  • shredded cheese


  • Combine and mix lemon juice, oil, garlic, cumin, salt, chili powder & cilantro in a bowl. Add chicken thighs and marinate for 30 minutes.
  • Preheat a large skillet on medium high heat and add fat of choice. Cook chicken for 7 to 10 minutes until there's no more pink in the center. Remove chicken and cover with foil to keep warm.
  • Add 1 tbsp oil and saute peppers & onions to the same skillet. It should be done in about 5 to 7 minutes.
  • Serve with low carb tortillas, flaxseed lavash bread, or coconut wrap. Top with chopped cilantro, shredded cheese, sour cream, and cubed avocados.



You can eat chicken over a salad if you don't have low carb wraps on hand. 


I'm a busy mom of 2 active kids. Cooking is my passion and I love to make food for my family. Since being on the keto journey, I've lost 40 pounds. By changing the way I ate, I changed my body from flab to fab.

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  1. 5 stars
    Cant wait to try this!

    1. it’s super easy and delicious

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