Hidden Veg Chicken Fajitas
Family-friendly fajitas with chicken and finely grated veg tucked into the filling — quick, juicy and great for picky eaters.
These are fajitas designed to win battles at the dinner table: juicy strips of chicken with grated carrot and finely chopped mushrooms blended into the filling so the veg gets eaten without fuss. Quick to prep and quick to cook — perfect for weeknights.
The spice mix is simple but smoky and vibrant; marinating for half an hour makes the chicken tender and keeps everything saucy. Serve warm tortillas straight from the pan and watch the plates clear.
Ingredients
- 600 g chicken breast
- 8 plain flour tortillas
- 45 ml olive oil — use extra for cooking if needed
- 10 ml smoked paprika
- 10 ml ground cumin
- 5 ml dried oregano
- 5 ml chilli flakes
- 5 ml sea salt
- 5 ml black pepper
- 5 ml honey
- 1 lime — juice and wedges to serve
- 1 large brown onion
- 3 garlic cloves — finely minced
- 1 red pepper
- 1 yellow pepper
- 1 courgette — medium
- 150 g chestnut mushrooms — finely chopped
- 100 g grated carrot — finely grated for hiding in the mix
- 50 ml water — to loosen the pan juices
- 15 g fresh coriander — roughly chopped for garnish
Instructions
Prepare the veg: halve, core and slice the red pepper and yellow pepper into thin strips. Trim and slice the courgette into half-moons. Peel and finely slice the brown onion. Finely chop the chestnut mushrooms, grate the carrot, and mince the garlic cloves.
Slice the chicken breast across the grain into thin strips roughly 1cm wide — thinner slices cook quickly and evenly.
In a mixing bowl combine the olive oil, smoked paprika, ground cumin, dried oregano, chilli flakes, sea salt, black pepper, honey, juice of the lime and the minced garlic. Add the chicken strips, toss to coat, cover and chill to marinate.
Heat a large frying pan over medium-high heat and add 15ml olive oil. Add the sliced brown onion and cook for 3–4 minutes until soft. Add the chopped chestnut mushrooms and grated carrot and cook for 3–4 minutes more. Add the red and yellow pepper and courgette, season with a pinch of sea salt, and cook for a further 2–3 minutes until the veg is softened and any liquid has reduced.
Push the veg to the side, add another 10ml olive oil to the empty side of the pan and add the marinated chicken in a single layer. Cook over medium-high heat for 3–4 minutes without moving, then stir and cook a further 3–4 minutes until the chicken is cooked through and has a light char.
Stir the chicken and veg together, add the water and simmer for 1 minute to loosen any sticky bits, then check seasoning and squeeze over the remaining lime juice. Stir through most of the chopped fresh coriander, reserving a little for garnish.
Warm the plain flour tortillas in a dry frying pan over medium heat for about 30 seconds each side, or wrap in foil and keep in a warm oven until ready to assemble.
Assemble the fajitas: spoon the chicken and hidden veg onto warm tortillas, sprinkle with the remaining fresh coriander and serve with lime wedges.
Tips
- To make this even quicker, slice the veg the evening before and store in the fridge in a sealed container.
- If feeding choosy children, grate the carrot very finely and chop the mushrooms almost to a mince — texture makes the disguise work.
- Avoid overcrowding the pan when cooking the veg and chicken; crowding creates steam not colour. Cook in two batches if necessary.
- Leftovers keep well in the fridge for 2 days — reheat gently in a frying pan with a splash of water to revive the juices.
- If you prefer tortillas to stay soft on the plate, keep them wrapped in foil in a low oven (100°C fan/120°C conventional) for up to 20 minutes.
Substitutions
chicken breast → turkey breast, same weight
Stays closechicken breast → firm tofu, 400g pressed and sliced (will be noticeably different in texture)
Noticeably differentplain flour tortillas → gluten-free tortillas, same count
Stays closegrated carrot → finely grated sweet potato, same weight
Stays close
Nutrition
Per serving · estimated
- 400
- Calories
- 36 g
- Protein
- 36 g
- Carbs
- 12 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make these ahead for a party?
Yes — cook the filling, cool quickly and chill for up to 24 hours. Reheat gently in a frying pan with a splash of water and warm tortillas just before serving.
Can I freeze the cooked filling?
You can freeze the filling for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat thoroughly before serving.
My chicken looked browned outside but a little pink inside — is it safe?
No — cut a thicker piece to check. Chicken must be cooked through with no pink; use a probe thermometer aimed at the centre (75°C) to be sure.
How can I make this less spicy for kids?
Reduce or omit the chilli flakes and use just 1 tsp smoked paprika for a smoky flavour without heat.
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