Chicken Fajitas

Ingredients

• 3chicken breasts
• 1 largeonion, thinly sliced
• 2peppers (1 red and 1 yellow)
• 1/2green pepper
• 45 ml (3 tbsp), dividedolive oil
• 1lime
• 5 ml (1 tsp)seasoning salt
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)garlic powder
• 2.5 ml (1/2 tsp)chilli powder
• 2.5 ml (1/2 tsp)cumin
• 15 ml (1 tbsp)fajita seasoning
• 1.25 ml (1/4 tsp)salt
• To tasteshredded marble cheese
• 1 bagtortilla wraps
• To tastesour cream
• To tastesalsa

Instructions

1. 1

   Slice the vegetables

   Cut the onion into thin slivers and slice the peppers.

2. 2

   Season the chicken

   In a bowl, mix 15 ml (1 tbsp) olive oil with the juice of half the lime, the spices and salt. Slice each chicken breast horizontally, then cut it into thin strips and toss in the mixture.

3. 3

   Cook the chicken

   Heat 15 ml (1 tbsp) olive oil in a pan over medium heat. Add the chicken and cook thoroughly for about 5–8 minutes, then take it out of the pan and set it aside.

4. 4

   Cook the vegetables

   Add the remaining 15 ml (1 tbsp) olive oil to the pan and cook the onion for a few minutes. Add the sliced peppers and cook until tender.

5. 5

   Combine the filling

   Return the chicken to the pan and stir everything together. Sprinkle over 15 ml (1 tbsp) fajita seasoning, squeeze in the remaining half of the lime and mix well.

6. 6

   Fill and grill

   Spoon the mixture down the centre of a tortilla wrap. Add salsa and shredded marble cheese, roll up the wrap and press it on a grill.

What are chicken fajitas?

Fajitas are a Tex-Mex favourite built around seasoned strips of meat and vegetables, usually served with tortillas and toppings. This version cooks chicken with peppers and onion, then wraps the filling with salsa and cheese.

The method keeps the chicken and vegetables in one pan, making a warm, savoury filling without much fuss. Lime adds a bright finish, while the tortillas and toppings make each serving easy to tailor.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 53g protein, 57g carbs, 31g fat.

Chicken supplies most of the protein, while the tortilla wraps and vegetables contribute carbohydrates. Olive oil, cheese and sour cream are the main sources of fat; the exact balance depends on the size and number of wraps and how much topping is added. Pair a wrap with extra salad or vegetables for a more balanced plate.

Seasoning the chicken

Spice mix: The paprika, garlic powder, chilli, cumin, seasoning salt and salt flavour the chicken before it reaches the pan. Toss the strips thoroughly so the seasoning coats them evenly.

Lime: Juice from half the lime goes into the marinade, and the rest is added at the end. This keeps the citrus flavour present in both the chicken and the finished filling.

Getting the chicken right

Even strips: Cut the chicken into similarly sized pieces so they cook at roughly the same rate. Thin strips also make the filling easier to portion into wraps.

Doneness: Cook the chicken thoroughly for the stated 5–8 minutes, adjusting for the thickness of the strips and the heat of the pan. If unsure, check that the thickest pieces are cooked through.

Cooking the vegetables

Onion first: Give the sliced onion a few minutes in the pan before adding the peppers. This lets it begin to soften while keeping the cooking sequence simple.

Tender peppers: Cook the peppers until tender, rather than leaving them raw and crunchy. Stir occasionally so the vegetables cook evenly.

Wrapping and grilling

Fill the centre: Place the chicken and vegetables along the middle of each tortilla, leaving room at the sides to fold or roll it. Add salsa and cheese before rolling.

Press gently: Grill the rolled wrap until it is warmed through and lightly pressed together. Avoid overfilling, which can make the tortilla difficult to roll neatly.

What to serve alongside

Fresh sides: Serve the wraps with a crisp green salad, corn or extra sliced vegetables for a contrasting side. Keep salsa and sour cream on the table so everyone can add their preferred amount.

At the table: These fajitas are also easy to serve as a build-your-own meal. Set out the filling and toppings separately, then let each person assemble a wrap.

Recipe notes & tips

• Slice the chicken and vegetables before heating the pan so the cooking steps move smoothly.
• Use medium heat for the chicken and stir it as needed to help the strips cook evenly.
• Set the cooked chicken aside while the vegetables soften, then return it to the pan to combine.
• Taste the filling after adding the fajita seasoning and lime before assembling the wraps.
• Keep the salsa and sour cream separate until serving if you want the tortillas to stay firmer.

Variations

• Extra vegetables: Add more sliced peppers or onion to increase the vegetable filling.
• Milder filling: Reduce or omit the chilli powder to soften the heat.
• More citrus: Serve with lime wedges for an extra squeeze at the table.
• Cheese swap: Use another shredded cheese in place of marble cheese.
• Topping choice: Add sliced avocado as an alternative or addition to the sour cream.

Common mistakes to avoid

• Uneven chicken strips: Cut them to a similar thickness so they cook at a similar pace.
• Crowded pan: Cook the chicken in batches if the strips are packed tightly and do not brown or cook evenly.
• Overcooked chicken: Check the strips during the 5–8 minute cooking time and remove them once cooked through.
• Soft, soggy wrap: Avoid adding too much salsa inside the tortilla and serve extra on the side.
• Overfilled tortilla: Keep the filling in a narrow line through the centre so the wrap can be rolled.

How to store

Store leftover chicken and vegetables in a sealed container in the fridge for up to 3 days. Reheat until piping hot in a pan or microwave, and assemble fresh wraps with the toppings just before serving.

Frequently asked questions