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Chicken Fajitas are a firm family favourite for a treat weekend dinner or quick midweek meal. Pan fried tender chicken breast, crunchy veggies and divine fajita seasoning, serve them up with wraps and plenty of tasty toppings.
Chicken Fajitas has got to be one of our favourite family meals. It’s delicious, sociable, healthy and everyone can dig in and make up their own wraps. Oh, and not forgetting, really EASY to make!
For best results, cook them over a high heat to help the veggies stay crunchy and not go soggy, make your own fajita mix up (although not a deal breaker) and serve it all up with a good choice of fresh toppings in the middle of the table to fill your wraps up with.
Few ingredients. Bags of flavour. Instant satisfaction.
You could go the extra mile by marinating the chicken in the seasoning beforehand and cooking the meat and veggies separately, but I don’t do either of these because I want this meal ready in less than half an hour. (Also, I don’t think it makes enough of a difference to the flavour.)
One thing I make sure I do is have a batch of my own Fajita Seasoning ready to go because I love making this simple blend up myself.
This is the secret to really good flavourful fajitas. Rich, spicy, smoky and delicious. If you’ve ever had this out of a jar, you’ll know what I mean. It’s the opposite of bland.
The packets are often full of hidden and unnecessary ingredients too. A good alternative is using a mix from a jar rather than a packet.
I love how sociable Fajitas are, where we can all dig in and build our own meal around the table together. I often make it for friends coming round, as it’s an easy meal to multiply.
You can also bulk it out with black beans to make the chicken mix go further, and serve up extra side dishes too.
Why you’ll love this Easy Chicken Fajitas recipe
⭐️ Can be made ahead of time
⭐️ Packed with veggies and flavour
⭐️ A fun, customisable, sociable family dinner
Sarah’s Notes
My love of fajitas is no secret. I have lots of Mexican-inspired recipes here, but I think fajitas has the top spot.
The blend of spices is just so mouthwateringly delicious, and strong enough not to need marinating.
They’re also really versatile – if there’s a new way to get that fajita flavour in there, I’ve done it. Be it with Chicken Fajita Potatoes or Chicken Fajita Pasta, or cooked in a variety of ways, including Slow Cooker Fajitas or Air Fryer Mexican Chicken.
While I love trying out lots of variations, I have to say, this classic version is my number one go-to. Mainly because I love how it gathers everyone together round the table.
When it comes to the tortilla wraps you use, go for your favourite, be it wheat, corn, big or small.
If you want to warm them up before serving, wrap them all in foil and place them in the oven at 100°C fan/120°C/250°F/Gas Mark ½ while you prepare the fajitas.
Chicken Fajitas Ingredients
- Olive oil – I use olive oil to pan fry the chicken in, but you could also use sunflower.
- Chicken – I use breasts for this, one per person, and cut it into strips.
- Fajita seasoning – Make your own blend with this recipe or use from a jar.
- Peppers – I use a combination of red, yellow and green, but use whatever you like. You could also use frozen peppers if you prefer.
- Red onions – Cut these up into wedges.
- Tortilla wraps – Go for your favourite kind. We use 8 for this recipe, but you’ll need more if you’re using mini ones.
- To serve – Toppings including sour cream, sliced avocados, grated cheddar cheese, fresh salsa, wedges of lime and coriander to garnish.
How to make Chicken Fajitas
1. Mix the chicken and fajita seasoning in a bowl with half the oil (as per the full recipe below).
2. Cook the chicken on a high heat until starting to turn golden.
3. Add the rest of the oil to the pan and add in the peppers and onions. Cook everything together.
4. Serve with the tortillas and toppings in the middle of the table and let everyone tuck in.
Substitutions
- Vegetarian – If you’d like to make this as a veggie dish, why not try out Halloumi Fajitas instead?
- Beef – You can swap the chicken if you’d prefer beef fajitas instead. Use the same method.
Leftovers
In the fridge Simply fold the chicken mixture inside a tortilla and let them go cold. Put them in a container and store them in the fridge for up to 3 days. They’ll be delicious for lunch the following day and shouldn’t be too messy as there’s not loads of sauce.
You could also use any filling up inside a Chicken Quesadilla or Stuffed Peppers too!
How to reheat Chicken Fajitas You can eat them cold or reheat them well in the microwave or in foil in the oven.
In the freezer The Chicken Fajita filling freezes fine, although it might be a little drier than when it’s freshly made. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
Recipe tips
What to serve with Chicken Fajitas
The toppings are where a lot of the fun with this recipe is, so lay everything out on the table and let people build their own dinner!
I usually dish up sour cream (or yoghurt if I don’t have any), sliced avocados, cheddar cheese, tomato salsa and wedges of lime, plus coriander for garnishing.
You could also add bowls of tortilla chips with guacamole if you like, or any additional sides such as Mexican Salad or rice, corn on the cob, or nachos.
Heating up the tortilla wraps
If you want to warm your tortillas, wrap them all in foil and place them in the oven at 100°C fan/120°C/250°F/Gas Mark ½ while you prepare the fajitas.
Making a big batch for guests
Chicken Fajitas are easy to multiply for more people for a fajita party. You can also add extra tins of black beans to make the chicken mix go further, or add plenty more sides.
More Mexican Inspired recipes…
Family Dinner Ideas
Beef Enchiladas {Easy Cheesy Recipe!}
Under 30 minutes
Easy Salmon Tacos {30 Minute Meal}
Beef Mince Recipes
Chilli Con Carne {Easiest EVER Recipe!}
Air Fryer
Air Fryer Mexican Chicken Traybake
FAQs
Yes – make it with halloumi! I make my Halloumi Fajitas regularly. They’re really good and take about 15 minutes to make.
Sure, they will be delicious. Please note they will take a little longer to cook through.
I don’t but you can if you like. It may make the flavour a little deeper if you do, but it’s not overly necessary.
Yes! One thing I love about this dish is that I can easily cook the chicken and prep the sides earlier in the day, then just reheat the fajita chicken mix and dish out the sides at dinner time. So easy!
Sure! You can make a simple tray bake version of this recipe by popping all of the ingredients onto a large baking tray and baking for about 20-25 minutes at 180°C fan/200°C/400°F/Gas Mark 6.
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Easy Chicken Fajitas
Ingredients
- 650 g (23 oz) Chicken breasts, Cut into strips
- 4 tbsp Fajita seasoning
- 2 tbsp Olive oil
- 1 Red pepper, Deseeded and cut into thick slices
- 1 Yellow pepper, Deseeded and cut into thick slices
- 1 Green pepper, Deseeded and cut into thick slices
- 2 Red onions, Peeled and cut into wedges
To serve:
- 8 Tortilla wraps
- 150 g (0.5 cup) Sour cream
- 2 Avocados, Sliced
- 150 g (5 oz) Cheddar cheese, Grated
- 200 g (7 oz) Tomato salsa
- 1 Lime, Cut into wedges
- 15 g (0.5 oz) Coriander
Instructions
- Flavour the chicken: Place the chicken in a large bowl and mix with the fajita seasoning and half of the oil.
- Now time to pan fry: Heat a large frying pan over a high heat and tip in the spiced chicken. Cook for 5 minutes until the chicken is starting to turn golden.
- Add the rest of the oil to the pan and add in the peppers and onions.
- Cook everything together for 5-10 more minutes, stirring often, until the chicken is cooked through and the veg has softened slightly and is starting to char.
- Serve it all up: Serve with the tortillas and toppings in the middle of the table and let everyone tuck in.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on April 22, 2018 and updated later to make improvements.
It was perfect! I added extra onions cooked it in my cast iron skillet! New recipe added!!
Oh that sounds lovely Tracy! If you liked this, have you tried the Chicken Fajita Pasta yet? It’s delicious!
I didn’t think I was a fajita person until I made this recipe. it has a really freat flavor .
Afterwards I can’t stop picking at the meat before I put it away… so good!!