Chicken Fajitas

Ingredients

• 907 g (2 lb), cut into 1.3 cm (½-inch) stripschicken breast
• 30 ml (2 tbsp), dividedoil
• 1 medium, cut into stripsonion
• ½, cut into stripsgreen bell pepper
• ½, cut into stripsred bell pepper
• 60 ml (¼ cup)water
• 5 ml (1 tsp)lime juice
• 10, 15 cm (6-inch), warmedflour tortillas
• 4 tbsp (or one 32 g (1.12 oz) packet)fajita seasoning

Instructions

1. 1

   Char the vegetables

   Heat a cast-iron skillet over high heat. Add 15 ml (1 tbsp) of the oil and cook the vegetables for 2–3 minutes, until charred. Remove them from the skillet.

2. 2

   Cook the chicken

   Add the remaining 15 ml (1 tbsp) of oil to the same skillet. Add the chicken strips and fajita seasoning, then cook for about 3 minutes, until the chicken is partly cooked.

3. 3

   Finish with lime

   Stir in the water and lime juice. Continue cooking until the chicken is cooked through.

4. 4

   Fill the tortillas

   Spoon the chicken and vegetables into the warmed tortillas and serve with your favourite fajita toppings.

What are chicken fajitas?

Fajitas are a Mexican and Tex-Mex favourite built around sizzling strips of meat and vegetables, usually served with tortillas for wrapping. This version keeps things simple with chicken breast, onion, two colours of pepper and ready-made or homemade fajita seasoning.

The quick, high-heat cook gives the vegetables charred edges while keeping the meal suitable for a busy evening.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 22g protein, 17g carbs, 8g fat.

The chicken supplies most of the protein, while the tortillas contribute much of the carbohydrate. Oil and the chicken account for much of the fat; serve with extra salad or vegetables if you want to add freshness and bulk to the plate.

Why these ingredients work

Chicken breast: Cutting it into narrow, even strips helps it cook quickly and makes it easy to divide among the tortillas.

Onion and peppers: These vegetables bring sweetness and colour. Using both red and green pepper gives the filling a varied look and flavour.

Fajita seasoning: It provides the central savoury, spiced flavour. The recipe uses 4 tablespoons, or one 32 g packet.

Get a good char

Hot skillet: Let the cast-iron pan heat well before adding the oil and vegetables so they can brown rather than simply soften.

Room to cook: If the vegetables crowd the pan, they may release moisture and steam. Cook them in batches if needed, then remove them before cooking the chicken.

Check the chicken

Even strips: Try to cut the chicken to a similar thickness so the pieces finish cooking at about the same time.

Doneness: The recipe begins with about 3 minutes of cooking, then adds water and lime juice before continuing. Cook until the chicken is fully cooked through; the exact time depends on the strip thickness and your pan.

Warm and assemble

Warm tortillas: Heat the flour tortillas before filling so they are soft and flexible. Keep them covered while you finish cooking the filling.

Serve promptly: Spoon the chicken and vegetables into the tortillas while hot, with toppings at the table so everyone can assemble their own.

Make it a meal

These fajitas are satisfying on their own, or you can serve them with rice, beans or a crisp salad. A squeeze of lime and fresh toppings such as salsa or coriander add freshness alongside the warm filling.

Recipe notes & tips

• Cut the chicken into evenly sized strips so it cooks at a similar rate.
• Have the seasoning, water and lime juice measured before you start cooking.
• Cook the vegetables over high heat for the full 2–3 minutes to encourage charred edges.
• Warm the tortillas just before serving so they stay pliable.
• Keep the finished filling warm while you arrange toppings.

Variations

• Add garlic: Cook a little minced garlic with the chicken for extra savoury flavour.
• Use more peppers: Replace the half peppers with whole peppers for a more vegetable-forward filling.
• Try a different protein: Swap the chicken for thin strips of beef and cook until done.
• Add heat: Serve with sliced fresh chilli or a hot sauce at the table.
• Make it dairy-free: Check the tortilla and seasoning labels, and choose toppings that suit your needs.

Common mistakes to avoid

• Crowding the skillet: The vegetables can steam instead of char; cook them in batches if needed.
• Uneven chicken strips: Thick pieces may take longer than thin ones; aim for consistent cuts.
• Adding the chicken too early: Let the vegetables char first, then remove them before cooking the chicken.
• Stopping at the initial cook: The chicken is only partly cooked after about 3 minutes; continue cooking after adding the water and lime juice.
• Filling cold tortillas: Warm them first so they are easier to fold without splitting.

How to store

Refrigerate leftover filling in a covered container for up to 3 days. Reheat it in a skillet or microwave until piping hot, and warm the tortillas separately just before serving.

Frequently asked questions