low sodium

Baked Chicken Fajita Roll-ups

Cooking for a crowd? These fajita-inspired roll-ups are full of zest and flavor, and wheat-free so your guests avoiding gluten can still partake.

Baked Chicken Fajita Roll-Ups

By: Co+op, stronger together

Total Time: 1 1/2 hours; 20 minutes active

Servings: 4



  • 2 tablespoons olive oil

  • 1 tablespoon fresh lime juice

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 4 small boneless, skinless chicken breasts

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1/2 green bell pepper

  • 1 large jalapeño, seeded


  1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano and salt. Set the marinade aside.

  2. Place each chicken breast on a cutting board, and use a knife to butterfly each by starting at the thickest part of the breast. Hold the knife parallel to the cutting board, running lengthwise on the breast, and evenly divide the meat into two sheets, leaving both connected at the center. Open up the breast like a book and place in a gallon-sized zip-close freezer bag. When all the breasts are butterflied, pour in the marinade and toss to mix. Seal and refrigerate for at least an hour or overnight.

  3. Heat the oven to 400°F, and line a baking sheet with parchment paper. Slice the bell peppers and jalapeño in thin vertical strips. Take the chicken out of the marinade and place on the cutting board; discard leftover marinade. Place about a quarter of the pepper strips on each chicken breast and roll up to enclose. Fasten with a toothpick. Place on the sheet pan, drizzle with additional olive oil if desired, and bake for 20 to 25 minutes, or until the chicken registers 165°F on an instant-read thermometer.

Serving Suggestion

Serve the roll-ups topped with salsa, and add a side of Spanish rice or a combo of black beans and rice garnished with cilantro, fresh lime juice and a dusting of chili powder.

Nutritional Information

270 calories, 11 g. fat, 95 mg. cholesterol, 390 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 36 g. protein

Watermelon Mint Frosé

Stay cool in the dog days of summer with this frosty treat! Rosé wine turns this sweet sorbet-like dessert into a perfect aperitif for your next cookout.

Watermelon Mint Frosé

By: Co+op, stronger together

Total Time: 10 minutes, plus freezing time

Servings: 4

Watermelon Mint Frose — Stronger Together.jpg


  • 3 cups cubed seedless watermelon

  • 1 cup frozen strawberries

  • 2 cups rosé wine

  • 12 large mint leaves, plus more for garnish


Place the cubed watermelon in a freezer container and freeze. Just before serving, combine the frozen watermelon, strawberries, rosé and mint in a blender. Secure the lid and blend until smooth. Serve immediately, garnished with a sprig of mint.

Serving Suggestion

Craving more watermelon? Serve the frosé with a fun and easy appetizer—skewers of cubed watermelon and feta cheese drizzled with balsamic vinegar.

Tips & Notes

For a non-alcoholic version,  use a non-alcoholic rose or substitute it with apple juice, white grape juice, ginger ale or coconut water with a squeeze of lime.