BBQ Chicken Fajitas with Quark (Oil-Free, High Protein)
These BBQ chicken fajitas pack bold smoky flavour without a drop of oil. Using high-protein wraps and fat-free quark instead of cheese or sour cream keeps things light but satisfying. Perfect for a weeknight meal that tastes indulgent yet keeps your macros on point.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 15 | 2 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
375 | 38 | 32 | 5 |
Ingredients
2 medium skinless chicken breasts, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 tsp BBQ seasoning (check label for sugar/salt content)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp chilli flakes (optional)
Juice of ½ lime
4 high-protein, low-calorie wraps (e.g. under 120 kcal per wrap, with 8–10g protein)
4 tbsp fat-free quark
Fresh coriander or chopped spring onions (optional for garnish)
Salt and pepper to taste
Method
Marinate the chicken:
In a bowl, mix sliced chicken with BBQ seasoning, smoked paprika, garlic powder, chilli flakes, lime juice, salt, and pepper. Let sit for at least 15 minutes.Cook the veg:
In a non-stick pan over medium heat, add a splash of water. Sauté onion and peppers until soft and slightly browned, adding more water if needed to prevent sticking.Cook the chicken:
Add the marinated chicken to the pan. Cook for 8–10 minutes until fully cooked through and slightly charred at the edges.Warm the wraps:
Heat the wraps in a dry pan or microwave for a few seconds until warm and pliable.Assemble the fajitas:
Spread 1 tbsp quark on each wrap. Add the chicken and veg mixture, then top with fresh coriander or spring onions if using. Fold and serve warm.
Freezing and storage
Fridge: Store the cooked chicken and veg mix separately in an airtight container for up to 3 days.
Freezer: Chicken and peppers can be frozen for up to 2 months. Defrost and reheat thoroughly. Do not freeze quark or wraps.