Fajita Wraps with Queso Sauce
Chicken, steak, and shrimp fajita burritos smothered in a spicy homemade queso — a freezer meal that tastes like our favorite Mexican restaurant.
- Prep Time
- 25 min
- Cook Time
- 45 min
- Total Time
- 1 hr 10 min
- Servings
- Makes 10 wraps
Before the pandemic, our family had a standing order at our favorite Mexican restaurant — chips and queso for the table, my margarita, the kids' quesadillas, and my husband and I splitting a plate of fajitas. This recipe grew straight out of that split-plate rivalry.
Why choose one meat when you can load a wrap with chicken, steak, and shrimp? I do have to watch myself around the shrimp, since I'll happily hog all of them given the chance. These freeze beautifully, and drowning them in queso before baking keeps everything from drying out — a happy accident that turned into the best part of the recipe.
Ingredients
For the Wraps
- 1 lb. fajita style cooked chicken, diced
- 1 lb. fajita style cooked steak, diced
- 12 oz. package extra small frozen cooked shrimp, thawed
- 1 large onion, sliced
- 3 green bell peppers, sliced
- 2 tbsp. olive oil
- 2 tbsp. Mexican seasoning
- 10 large flour tortillas (burrito size)
- 1 lb. grated mozzarella cheese
For the Queso
- 1 cup unsalted butter
- 1 cup all purpose flour
- 1/2 gallon whole milk
- 1 lb. pepper jack cheese, grated
- 1 lb. monterey jack cheese, grated
- 4 oz. can diced green chiles
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon salt
Instructions
- 1Combine the chicken, steak, and shrimp in a large mixing bowl and set aside.
- 2Heat the olive oil in a stock pot over medium heat and cook the onions and bell peppers until slightly tender.
- 3Add the onions and peppers to the bowl with the meat, and toss everything together with the Mexican seasoning.
- 4Spoon 3/4 cup of the filling into each tortilla, tuck and roll tightly, and place seam-side down in greased foil or glass baking containers. Repeat until all the filling is used.
- 5For the queso: melt the butter in a stock pot over medium heat. Add the flour and whisk together, cooking for about 1 minute.
- 6Slowly pour in the milk, whisking to prevent lumps, and cook for about 10 minutes, stirring occasionally.
- 7Drain the green chiles and add to the pot along with the garlic powder, onion powder, chili powder, red pepper flakes, and salt. Whisk again.
- 8Once the sauce has thickened, remove from heat and stir in the pepper jack and monterey jack cheese until completely melted.
- 9Preheat oven to 350 degrees. Spoon the queso generously over the wraps, then sprinkle with the mozzarella cheese.
- 10Bake for 30-40 minutes, until hot and bubbling. Serve immediately.
Storage & Reheating
Freezer instructions: once assembled, cool completely in the refrigerator, then cover, label, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375 degrees for 40-50 minutes (or 60-75 minutes from frozen).
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Over 90 make-ahead recipes that freeze beautifully — breakfast, chicken, beef, pork, seafood, soups, sides, and freezer-friendly desserts, built for batch cooking, meal trains, and stress-free weeknights.
