Chicken seared to perfection and served with smoky charred peppers and onions — these chicken fajitas strike the ideal balance of heat and flavor. Quick enough for a weeknight and fun enough for weekends when friends are over, this recipe comes together in under 30 minutes and is guaranteed to clear plates.
A fantastically easy dinner idea — these chicken fajitas make everyone happy!
Table of Contents
- Nicky’s Recipe Notes
- Fajita Topping Ideas
- How to make them
- Make your own fajita seasoning
- Swaps/additions
- More Mexican Recipes
- The Chicken Fajita Video
- Chicken Fajita Recipe
- Can I make it ahead?
- Can I make it gluten free?
- What other people ask
Nicky’s Recipe Notes
This is a reliably crowd-pleasing dish. I often see kids happily tuck into the peppers and onions when served as fajita filling even if they refuse them in other meals.
Serve the warmed tortillas ready-made on a board, or pile all the fillings onto one large platter so everyone can help themselves family-style. The spiced chicken and griddled vegetables are the star, but don’t skimp on the extras — they lift the whole dish.
Fajita Topping Ideas
- Sliced avocado (brush with a little lemon or lime juice to slow browning) or guacamole
- Homemade salsa
- Sour cream
- Grated or shredded cheese
- Lettuce leaves
- Sliced jalapeños
- Roughly chopped coriander (cilantro)
Make extra for a fajita salad bowl the next day — add salad leaves, a drizzle of sour cream and sliced avocado for a delicious lunch.
How to make them
- Toss chicken strips with fajita seasoning and a little oil to coat. Heat a griddle or heavy frying pan over high heat — a cast-iron griddle gives the best smoky char, but a skillet works fine.
- Warm the tortillas briefly on the hot surface until griddle lines appear (about a minute each side). Keep them wrapped in foil to stay warm.
- Brush the hot griddle with oil and add sliced onions and peppers. Cook until softened and slightly charred, turning once or twice. Transfer to a warm tray or low oven to keep warm.
- Cook the chicken on the hot griddle for about 5–7 minutes until lightly charred and cooked through, turning once or twice. Expect some smoke — open a window or use an extractor fan.
- Serve the chicken with the vegetables, warm tortillas and plenty of toppings (see ideas above).
A cast-iron griddle or skillet is ideal for grilling tortillas, chicken, peppers and onions to get a slightly smoky-charred flavor. If you don’t have one, an ordinary frying pan will still give great results.
Make your own fajita seasoning
If you prefer to mix your own, combine common spices you likely have on hand:
- 1 tsp mild chilli powder
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp garlic powder or garlic salt
- 1/2 tsp salt
- 1/4 tsp black pepper
Swaps/additions
- Steak fajitas — cook exactly the same way as the chicken, or alongside it if you want both.
- Swap tortillas for boiled or savoury rice to make a fajita bowl.
- Add courgette (zucchini) ribbons peeled with a vegetable peeler — brush with oil and griddle briefly.
- Crumbly cheeses such as Cotija or Lancashire work well.
- Griddled mushrooms are excellent — brush slices with oil, season and cook until golden.
- Add black beans to boost fibre and bulk.
More Mexican Recipes
We love Mexican-inspired dinners at home — Chris’s Chilli Con Carne and these fajitas are firm family favourites.
One Pot
Chilli Con Carne
Fish
Crispy Fish Tacos with Pico De Gallo
Meat
Slow Cooker Barbacoa Beef
Street Food
Chicken Tinga
Sides
Corn Tortilla Recipe
Sauces and Dips
How to make Salsa
The Chicken Fajita Video
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Chicken Fajita Recipe
Ingredients
- 8 small flour tortillas/flatbreads (use gluten-free tortillas or GF pittas if necessary)
- 3 skinless chicken breasts, sliced into strips
- 3 tbsp oil (neutral oil such as avocado or vegetable oil)
- 2 tbsp fajita seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
To Serve:
- 1 avocado, sliced (brush with lemon/lime to prevent browning)
- 1 bunch fresh coriander/cilantro, roughly chopped
- 120 ml (1/2 cup) sour cream
- 250 g (1 cup) salsa
- 50 g (1/2 cup) grated cheddar cheese
- 1–2 jalapeños, sliced
- 1–2 limes, cut into wedges
Instructions
- Preheat the oven to its lowest temperature and place a large baking tray inside to keep warm. Slice the peppers and onion.
- Place the chicken on a plate, add 2 tbsp of the oil and the fajita seasoning, then mix until evenly coated.
- Heat a griddle or heavy frying pan to high. When hot, warm the tortillas on the griddle, turning once to get char lines (do this in batches). Keep wrapped in foil.
- Brush the griddle with the remaining 1 tbsp oil. Griddle the peppers and onions until softened and lightly charred (about 8–10 minutes). Transfer to the warmed baking tray.
- Cook the chicken on the hot griddle until charred and no longer pink in the middle (about 5–6 minutes), turning once.
- Place the chicken, warmed tortillas, avocado and coriander on the tray. Serve with sour cream, salsa, cheese, jalapeños and lime wedges.
Notes
Can I make it ahead?
Fajitas are best eaten immediately, but leftovers make a fantastic salad the next day. Cool the chicken and veggies, then refrigerate covered for up to two days. Toss with salad leaves, tomatoes and sliced avocado.
Can I make it gluten free?
Yes. Use gluten-free tortillas or serve over rice to make a fajita bowl. Also check that your fajita seasoning, salsa and any pre-shredded cheese are gluten free.
Nutritional info is per serving and is approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
This chicken fajitas recipe was first published in April 2016 and has been updated with new photos, tips and a video since.
What other people ask
They taste best fresh, but leftovers keep for up to two days in the fridge and make a great fajita salad.
Yes — use gluten-free tortillas or rice, and check seasoning, salsa and pre-shredded cheese for gluten.
No — coating the chicken in fajita seasoning and cooking it at high heat with the onions and peppers gives great flavour without marinating.
Affiliate note: some links in the original post may be affiliate links which help support the site at no extra cost to you. Nutritional information is approximate.