Air Fryer Chicken Fajita Wraps

Prepare the vegetables: Wash 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium yellow onion. Cut them into thin 1/4-inch strips.

Slice the 1 lb of leftover boneless skinless chicken breasts (from Day 2) into thin strips and set aside.

In a medium bowl, combine the sliced peppers and onions. Drizzle with 1 tbsp olive oil, then sprinkle with 1 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the vegetables are evenly coated.

Preheat your air fryer to 380°F (193°C).

Transfer the seasoned peppers and onions to the air fryer basket. Air fry for 10 minutes, pausing to shake the basket halfway through, until the vegetables are tender and slightly blistered at the edges.

Add the sliced leftover chicken to the air fryer basket, tossing it gently with the peppers and onions. Air fry for an additional 2 to 3 minutes until the chicken is thoroughly warmed through.

While the chicken warms, wrap 4 flour tortillas in a damp paper towel and microwave on high for 20 to 30 seconds until warm and pliable.

Cut 1 whole lime in half. Transfer the warm tortillas, the seasoned chicken, and the blistered peppers and onions to separate serving plates or bowls. Squeeze the fresh lime juice over the chicken and vegetables just before serving, allowing everyone to assemble their own wraps.