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Sunday Brunch Special : Baked Chicken Fajita Roll-ups – Jane Michael Ekanem
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Sunday Brunch Special : Baked Chicken Fajita Roll-ups


I am a lover of chicken of any type and in any form; and I am constantly combing the internet on recipes to make my chicken even better. As long as I can find all or almost all the ingredients, it is a chicken-fest for me. A recipe I found on Gimmedelicious and will be trying out is the Baked Chicken Fajita Roll-ups.



  • 2 chicken breasts cut in half lengthwise, thin about ¼” thick
  • ½ red bell pepper, sliced
  • ½ yellow bell pepper, sliced
  • ½ green bell pepper, sliced
  • 2 Tbsp olive oil
  • Juice of half a lime (optional)toothpicks for securing chicken
  • Dry spice mix
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika (optional)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 Tbsp cilantro, chopped (for garnish)


  1. Pre-heat oven to 400F.

  2. Combine all the ingredients for the dry spice mix in small bowl.
  3. Lay chicken cutlets down on a working surface and Sprinkle the chicken fillets with the spice mix. Place 6 bell pepper slices on the center of each chicken fillet (2 of each color). Roll each one tightly, keeping seam side down and secure with a toothpick. If any spices remain, sprinkle them on the chicken rolls.
  4. Heat a large heavy (oven safe is possible) pan to medium high heat. Place the oil in the pan and gently place chicken in the pan. Cook chicken rolls for 2-3 minutes per side or until golden. Remove pan from heat and place pan in the oven (if the pan is oven safe. If it’s not, transfer chicken to a baking sheet). Bake for 15 minutes or until chicken is fully cooked and peppers are charred.
  5. Serve with veggies, rice or tortillas. Garnish with cilantro and a squeeze of lime. Enjoy!







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