Chicken Fajitas
The chicken and vegetables are juicy and full of flavour, then customise the end result with your choice of toppings!
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 (I use reduced fat!)
- pico de gallo salsa
- avocado slices or guacamole
- grated 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 (around 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
Calories: 608kcal | Carbohydrates: 62g | Protein: 35g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1038mg | Potassium: 934mg | Fiber: 8g | Sugar: 10g | Vitamin A: 883IU | Vitamin C: 142mg | Calcium: 174mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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