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Chicken Fajitas

Prep Time 20 mins
Cook Time 15 mins
Course Main, Main Course
Cuisine Mexican, Tex-Mex
Servings 2 people


  • 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
  • 0.5 lime juice only
  • 2 to 3 drops tabasco sauce (optional)

To serve (optional):

  • sour cream (I use reduced fat!)
  • salsa – shop bought or  homemade
  • avocado slices or guacamole
  • grated cheese or cotija (see Notes)


  • 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!


  • 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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Keyword caramelised onions, chicken breasts, fajita seasoning, peppers, tortilla wraps