Baked Chicken Fajita Roll Ups (Printable)

Chicken breasts rolled with sautéed fajita veggies and melted cheese, baked until golden and bubbly.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 yellow bell pepper, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced

→ Cheese

06 - 1 cup (3.5 oz) shredded Monterey Jack cheese

→ Spices and Seasonings

07 - 1 tbsp olive oil
08 - 2 tsp chili powder
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Optional Garnishes

15 - Fresh cilantro, chopped
16 - Lime wedges
17 - Sour cream

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a large bowl, toss the sliced bell peppers and red onion with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 - Slice each chicken breast horizontally without cutting all the way through, then open like a book to create a butterfly cut. Place between sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin.
04 - Evenly divide the seasoned vegetable mixture and shredded Monterey Jack cheese among the flattened chicken cutlets. Lay the filling across the center of each piece, then roll each one up tightly. Secure with toothpicks if needed to hold the shape.
05 - Place the roll-ups seam-side down in the prepared baking dish. Sprinkle any remaining fajita seasoning blend over the top.
06 - Bake for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese is melted and bubbling.
07 - Remove from the oven and carefully remove any toothpicks. Let rest for 3 to 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges and sour cream if desired.

# Expert Tips:

01 -
  • Everything you crave about fajitas gets tucked inside juicy chicken, so no tortillas needed and barely any mess on your plate.
  • The leftover factor is honestly the best part because reheated slices taste incredible over a salad the next afternoon.
02 -
  • If you do not pound the chicken thin enough, the roll ups will not cook evenly and the centers stay rubbery while the outside dries out.
  • Toothpicks are not optional unless you enjoy watching your beautiful roll ups unroll themselves in the oven like slow motion kitchen drama.
03 -
  • Pat the chicken breasts completely dry before butterflying because excess moisture makes the seasoning slide right off instead of sticking.
  • The secret to a tight roll is not overfilling, so resist the urge to pile on extra vegetables and cheese even though it is tempting.

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