Chicken fajitas

Ingredients

• 1½ tspcoarse salt
• 1 tbspsmoked paprika
• 1 tbspground cumin
• 1 tbspdried oregano
• 1 tbspgarlic powder
• 2 tspground chilli
• 2 tsprapeseed oil
• 1 tbsptomato purée
• 1 tbspfreshly squeezed lime juice
• 3 (about 450 g)red and yellow peppers, thinly sliced
• 2 (about 150 g)red onions, thinly sliced
• 300 gchicken breast fillet, thinly sliced
• 2 tbspwater
• 8 mediumtortillas, preferably wholemeal
• 200 mlcrème fraîche
• 200 mltomato salsa
• 75 ggrated cheese, such as mature cheddar
• 1 bunchfresh coriander

Instructions

1. 1

   Mix the seasoning

   Put the salt, paprika and remaining dried spices in a large bowl. Mix in the oil, tomato purée and lime juice.

2. 2

   Coat the ingredients

   Add the peppers, onions and chicken, and toss thoroughly so everything is coated in the spice mixture.

3. 3

   Heat the pan

   Set a frying pan over the heat and let it get hot.

4. 4

   Fry in batches

   Divide the chicken and vegetables into 2 portions. Fry one portion over a high heat, stirring, for about 2 minutes, then transfer it out of the pan. Fry the second portion in the same way.

5. 5

   Finish the fajitas

   Return all the chicken and vegetables to the pan and cook over a low heat for about 3 minutes, stirring occasionally. Add the water and adjust the seasoning to taste.

6. 6

   Warm the tortillas

   Meanwhile, warm the tortillas according to the packet instructions.

7. 7

   Serve with toppings

   Serve the warm tortillas with the fajita mixture, crème fraîche, salsa, grated cheese and coriander so everyone can fill their own.

What are chicken fajitas?

Fajitas are a Tex-Mex-style meal served with warm tortillas and fillings to assemble at the table. The description accompanying this recipe notes that traditional versions often use beef, peppers and onion; here, chicken takes the place of the beef.

Smoked paprika, cumin, oregano and garlic give the filling savoury warmth, while lime adds a bright note. The chilli is present for flavour without making the dish excessively hot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 6g protein, 11g carbs, 5g fat.

The tortillas and vegetables supply most of the carbohydrates, while the rapeseed oil, cheese and crème fraîche contribute much of the fat. Chicken and cheese provide protein. For a balanced plate, fill a tortilla generously with the chicken and peppers and serve extra vegetables alongside.

Build the spice mixture

Dry spices: combine the salt, smoked paprika, cumin, oregano, garlic powder and chilli before adding the wet ingredients. This helps distribute the seasoning evenly through the filling.

Tomato and lime: tomato purée gives the mixture body, and lime juice adds acidity. Stir them with the oil to make a coating that clings to the chicken and vegetables.

Slice for quick cooking

Even strips: cut the chicken, peppers and onions into thin pieces of similar size. This helps them cook quickly and makes the filling easier to tuck into a tortilla.

Thorough coating: toss everything well in the spice mixture before it goes into the pan. Make sure the chicken and vegetables are coated rather than leaving seasoning in the bottom of the bowl.

Why fry in batches?

Room in the pan: cooking half the filling at a time gives the ingredients more contact with the hot surface. If the pan is crowded, they can release moisture and soften instead of frying well.

High heat first: cook each batch for about 2 minutes, stirring, then bring both batches together. The further 3 minutes over a low heat gives the mixture time to finish cooking without rushing the first browning stage.

Check the finished filling

Chicken: the strips should be cooked through, with no raw-looking centre. If they are particularly thick, check a piece before serving.

Vegetables: aim for peppers and onions that are hot and tender but still have some bite. Stir occasionally as the combined filling cooks over low heat.

Warm and assemble

Tortillas: follow the packet directions and warm them while the filling finishes. Keep them soft enough to fold around the filling.

Toppings: serve the crème fraîche, salsa, cheese and coriander alongside the fajitas. Each person can add the amount they like and assemble a tortilla at the table.

Recipe notes & tips

• Slice the chicken and vegetables thinly so they cook in the short frying time.
• Let the pan get hot before adding the first batch.
• Keep the batches separate while frying so the pan does not become crowded.
• Stir the spice mixture thoroughly through the chicken and vegetables before cooking.
• Warm the tortillas just before serving so they are ready for the filling.
• Put the toppings in separate bowls for easy self-service.

Variations

• Milder filling: reduce the ground chilli to suit your preference.
• Wholemeal tortillas: use the suggested wholemeal option for a nuttier tortilla.
• More lime: serve extra lime wedges for squeezing over the filling.
• Extra vegetables: add more sliced peppers while keeping the pan uncrowded.
• Cheese swap: use another grated cheese in place of mature cheddar.

Common mistakes to avoid

• Crowded pan: the ingredients can steam rather than fry; cook them in the two stated batches.
• Uneven slices: thick pieces may take longer to cook; cut the chicken and vegetables into thin strips.
• Patchy seasoning: some pieces may taste bland; toss the filling thoroughly in the spice mixture before frying.
• Overcooked vegetables: they can lose their bite; stir occasionally and follow the short cooking times.
• Cold tortillas: they may be less flexible; warm them according to the packet just before serving.

How to store

Store leftover filling in a covered container in the fridge and use within 2 days. Reheat it in a pan until piping hot; store tortillas and toppings separately where possible.

Frequently asked questions