2 tablespoons chili powder
1 teaspoon kosher salt
1 teaspoon dried oregano
¼ teaspoon freshly ground black pepper
3 large bell peppers, seeded and cut into strips
1 large onion, thinly sliced
2 garlic cloves, minced
1 ½ pounds skinless, boneless chicken breast, cut into strips
2 tablespoons olive oil
8 low-carb wraps, warmed, for serving
In a small bowl, stir together the chili powder, salt, oregano and black pepper.
In a large bowl, toss the peppers, onions and garlic with half of the seasoning mixture. In a separate bowl, toss the chicken with the remaining seasoning mixture.
Heat the oil in a large skillet over medium-high heat, and then add the pepper-and-onion mixture and cook, stirring frequently, until softened, about 5 minutes. Transfer the vegetables to a plate. Add the chicken to the same pan and cook, stirring frequently, until browned, about 5 minutes.
Spoon the meat and vegetables into the low-carb wraps, and serve with your favorite fajita toppings like guacamole, salsa and sour cream.