These chicken fajitas are everything a good fakeaway should be - sizzling strips of juicy chicken, sweet peppers, onions and smoky spices all wrapped in warm tortillas. Quick enough for a midweek meal but tasty enough to feel like a Friday night treat.
Chicken fajitas is probably one of the most popular Tex-Mex dishes to find on restaurant menus, and is certainly one of my favourites. You can't beat the delicious smell and sizzle of the chicken and vegetables as your fajitas are served to you!
Here's my delicious recipe to make your own at home. You have the option to use shop bought fajita seasoning, or make your own.
The chicken and vegetables are juicy and full of flavour from the marinade and then you customise the end result with your choice of optional toppings...we like all of them!!
Tips
- Cotija cheese is a Mexican cheese that is similar to feta with a crumbly texture and salt flavour. It's difficult to get locally, so I use feta instead.
- Swap out the chicken for strips of beef or steak, or leave out meat entirely and add some more veg for a vegetarian option.
- This chicken fajita recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Typically smoked paprika, cumin, garlic powder, onion powder and chilli.
Yes - thighs are juicier and full of flavour.
Cook on a high heat quickly and avoid overcooking.
A mix of red and green or yellow peppers gives the best flavour and colour.
Yes - prep the filling ahead and reheat just before serving.
Red rice, sweet potato wedges, nachos, salsa and guacamole all pair well.
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How to make these Chicken Fajitas
Ingredients
- 1 large chicken breast (approx. 300g), butterflied and sliced into strips
- 2 peppers (any colours), deseeded and sliced
- 1 red onion, thickly sliced
- 4 flour or corn tortilla wraps
For the marinade:
- 2 tbsp fajita seasoning - shop bought or homemade
- 2 tbsp olive oil
- half a lime, juice only
- 2 to 3 drops tabasco sauce (optional)
To serve (optional):
- sour cream
- pico de gallo salsa
- avocado slices or guacamole
- grated cheddar cheese or cotija (see Tips)
Instructions
- Place the chicken, peppers and onion in a large plastic bowl, add the marinade ingredients. Stir well to combine and then set aside.
- Heat a large skillet or frying pan over a high heat until smoking (3 to 5 minutes). Add the marinated chicken, peppers and onions and cook for 7 to 8 minutes, stirring frequently.
- Toast the wraps over a gas flame for 10 seconds on each side, or warm through in the microwave.
- Serve with your choice of optional sides…and enjoy!
Serving suggestions
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Chicken Fajitas
Equipment
Ingredients
- 1 large chicken breast (approx. 300g) butterflied and sliced into strips
- 2 peppers (any colours) deseeded and sliced
- 1 red onion thickly sliced
- 4 flour or corn tortilla wraps
For the marinade:
- 2 tbsp fajita seasoning - shop bought or homemade
- 2 tbsp olive oil
- half a lime juice only
- 2 to 3 drops tabasco sauce (optional)
To serve (optional):
- sour cream
- pico de gallo salsa
- avocado slices or guacamole
- grated cheddar cheese or cotija (see Notes)
Instructions
- Place the chicken, peppers and onion in a large plastic bowl, add the marinade ingredients. Stir well to combine and then set aside.
- Heat a large skillet or frying pan over a high heat until smoking (3 to 5 minutes). Add the marinated chicken, peppers and onions and cook for 7 to 8 minutes, stirring frequently.
- Toast the wraps over a gas flame for 10 seconds on each side, or warm through in the microwave.
- Serve with your choice of optional sides…and enjoy!
Notes
- Cotija cheese is a Mexican cheese that is similar to feta with a crumbly texture and salt flavour. It's difficult to get locally, so I use feta instead.
- Swap out the chicken for strips of beef or steak, or leave out meat entirely and add some more veg for a vegetarian option.
- This chicken fajita recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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