Easy Chicken Fajitas with ALL the toppings!
Forget the takeaway this weekend, whip up these easy and delicious chicken fajitas instead! Marinated chicken seared to perfection and served with smoky charred peppers and onions.
A fantastically easy Friday night (or any other night) dinner idea – these chicken fajitas make everyone happy!
Serve these tortillas made up and line them all up on a board, or just throw all the fillings on one huge platter so that everyone can dig in and help themselves.
And whilst the fajita-spiced chicken and veggies are the main event, you don’t want to skimp on the extras too.
Fajita topping ideas:
Sliced avocado (squeeze a little lemon or lime juice on to help prevent them from browning)
Salsa
Sour cream
Grated/shredded cheese
Salad leaves
Sliced jalapenos
Roughly chopped coriander (cilantro)
Homemade Guacamole
It’s a great idea to make extra and save some for a fajita salad bowl the next day. A drizzle of sour cream and a few salad leaves and you’l have a lunch to make your colleagues jealous!
How to make it
We’re using shop-bought fajita seasoning and a little oil to flavour the chicken breast strips. That all gets mixed together first. Then heat the griddle over a high heat.
Then we warm the tortillas through on the hot griddle – just for a minute or so, so those lovely griddle lines appear. You can keep them warm, wrapped in some foil.
That smoking hot griddle is then brushed with oil and we add sliced onion and pepper strips. That smell of griddled veggies it so good! They’re cooked until softened and just starting to char in a few places. You can place them on a tray and cover to keep warm (or place in a low oven).
Then add the chicken to the griddle. This takes 5-7 minutes until you reach that perfect slightly-charred-ness. You’ll need to turn over once or twice during cooking using some tongs. Also, now’s a good time to open a window or turn on your extractor. There will be a lot of smoke!
Once the chicken is done, add to the tray with the veggies and serve with the warm tortillas plus lots of toppings (see my list above)
A cast iron griddle like this one (<– affiliate link) is really useful for this recipe – use it for grilling the flatbreads, chicken, peppers and onions to give a slightly smoky-charred flavor. If you haven’t got one, then a frying pan will still do the job nicely.
How to make your own fajita seasoning:
I use shop-bought fajita seasoning for this but if you like you can make your own using:
1 tsp mild chilli powder
¼ tsp cayenne pepper
2 tsp paprika
1 tsp cumin
1 tsp oregano
½ tsp garlic salt
½ tsp regular salt
¼ tsp black pepper
Swaps/additions:
Steak – cook in the same way as the chicken. You can also cook it alongside the chicken if you want to serve up both.
Boiled rice or savoury rice makes a great addition – or you can swap it out for the tortillas to make a fajita bowl – like this Cajun Chicken and Rice Bowl
Add strips of courgette (zucchini) – simple peel strips using a vegetable peeler, brush with oil and place on the griddle for 30-60 seconds (no need to turn)
Friday Night Fajita Platter
Forget the takeaway this weekend, whip up this easy-but-delicious chicken fajita sharing platter instead!
INGREDIENTS
▢8 small flour tortillas/flatbreads – (use gluten free tortillas or GF pittas if necessary)
▢3 chicken breasts – sliced into strips
▢3 tbsp vegetable oil
▢2 tbsp fajita seasoning
▢2 red bell pepper
▢2green bell pepper
▢1 yellow bell pepper
▢1 onion
To Serve:
▢1 avocado – sliced (brush with a little lemon/lime juice to prevent browning)
▢1 bunch fresh coriander/cilantro – roughly chopped
▢½ cup (120ml) sour cream
▢1 cup (250g) salsa
▢½ cup (50g) grated cheddar cheese
▢1-2 Jalapenos – sliced
▢1-2 limes – sliced or cut into wedges
INSTRUCTIONS
Preheat the oven to it’s lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.
