Chicken fajitas
Smoky, speedy chicken strips with charred peppers and warm flour tortillas — perfect for a lively weeknight feast.
Fajitas are the sort of dinner that feels like a celebration but comes together in under an hour — ideal for weeknights with a side of exuberance. This version uses a smoky-spiced marinade and quick, high-heat cooking so the chicken stays juicy and the peppers keep a little bite.
Make them for guests and let everyone build their own wraps, or serve on a tray for a casual family feast. No faff, lots of flavour — the kind of recipe you’ll repeat until it becomes a weekday favourite.
Ingredients
- 600 g chicken breast — trimmed and sliced into 1cm strips
- 45 ml olive oil — for marinade and frying
- 2 lime — juice half for the marinade, keep the other half for wedges
- 3 garlic cloves — peeled and finely minced
- 10 ml smoked paprika
- 10 ml ground cumin
- 5 ml dried oregano
- 5 g soft brown sugar
- 5 ml fine salt
- 5 ml black pepper — freshly ground if possible
- 1 red pepper — core removed, thinly sliced
- 1 yellow pepper — core removed, thinly sliced
- 1 green pepper — core removed, thinly sliced
- 1 brown onion — peeled and sliced into half-moons
- 8 flour tortillas — small (about 20–25cm) or adjust to preference
- 15 g fresh coriander — roughly chopped for garnish
- 0 ml chilli flakes — optional, to finish
Equipment
- tongs
- measuring spoons
- citrus zester or small grater
Instructions
Make the marinade and toss the chicken. In a mixing bowl combine the juice of 1 lime, minced garlic cloves, smoked paprika, ground cumin, dried oregano, soft brown sugar, fine salt, black pepper and half the olive oil. Add the sliced chicken breast and turn to coat evenly. Cover and refrigerate for 30 minutes.
While the chicken marinates, prepare the veg: slice the red pepper, yellow pepper and green pepper into even strips and cut the brown onion into half-moons.
Heat a large frying pan over a medium–high heat. Add a splash of the remaining olive oil and, working in batches so the pan isn’t overcrowded, sear the chicken strips until golden and cooked through — about 6–8 minutes per batch. Transfer cooked chicken to a plate and keep warm.
Leave the cooked chicken to rest for 5 minutes on the plate so the juices settle.
Increase the heat to high and return the frying pan to the hob. Add a little olive oil and tip in the sliced peppers and onion. Fry, stirring occasionally, until the edges are charred and the veg are tender-crisp — 6–8 minutes. Season with a pinch of fine salt.
Slice the rested chicken across the grain into thinner strips if needed. Return the chicken to the pan with the peppers and toss together over the heat for 1–2 minutes to combine the flavours. Squeeze over the remaining lime juice and scatter fresh coriander and chilli flakes.
Warm the flour tortillas: either heat individually in a dry frying pan for 20–30 seconds each side or wrap stacked tortillas in foil and warm in a preheated oven at 150°C fan/170°C conventional for 5 minutes.
Assemble: lay warm tortillas on plates and pile with the chicken and charred peppers. Finish with extra coriander and lime wedges if liked. Serve immediately.
Tips
- Slice the chicken across the grain into thin, even strips for the most tender results.
- Don’t overcrowd the pan when searing the chicken — browning in batches is worth the extra dishwashing.
- If short on time, marinate for at least 10 minutes; 30 minutes is ideal. Avoid marinating more than 4 hours with citrus-heavy marinades as acid can make the meat mealy.
- Warm tortillas just before serving; wrapped in foil and heated in the oven they stay soft for longer if you’re feeding a crowd.
- Leftovers keep in an airtight container in the fridge for up to 2 days — reheat gently in a pan to avoid drying out the chicken.
Substitutions
flour tortillas → 8 corn tortillas, warmed (use slightly smaller portions as corn tortillas are more fragile)
Noticeably differentchicken breast → 600 g skinless chicken thighs, trimmed and sliced (slightly richer and more forgiving to cook)
Stays closeolive oil → 45 ml rapeseed oil (neutral flavour, higher smoke point)
Stays close
Nutrition
Per serving · estimated
- 580
- Calories
- 52 g
- Protein
- 41 g
- Carbs
- 20 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make the fajita mix ahead of time?
You can marinate the chicken up to 4 hours ahead and slice the veg; cook everything no more than a few hours before serving and reheat briefly in a hot pan to refresh the char.
How can I make this spicier?
Increase the chilli flakes or add a diced fresh chilli to the marinade. Alternatively, serve with a smoky chipotle sauce for heat and depth.
Can I use this recipe for gluten-free diets?
Not as written — flour tortillas contain gluten. Swap to gluten-free corn tortillas to make it gluten-free (texture and flavour will be different).
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