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Flavorful Chicken Fajitas

This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
  • Total Time
    Prep: 20 min. + marinating Cook: 10 min.
  • Makes
    6 servings


  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream


  • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
  • In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  • Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
  • Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.

Chicken Fajitas Tips

What can I use instead of chicken?

Fajitas are wonderfully flexible and versatile! To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through. Swap out the chicken for steak, tofu and even portobello mushrooms. Or skip the protein and bump up the veggies.

What toppings go on tortillas?

The sky’s the limit when it comes to toppings, and everyone can use whatever they want. Our favorites include guacamole, pico de gallo or salsa, shredded cheese, sour cream and hot sauce.

What do you serve with chicken fajitas?

Fajitas are wonderful served on homemade tortillas. For side dishes, try black beans with bell peppers and rice, tomato avocado salad, chicken tortilla soup or a colorful corn and bean salad.
Nutrition Facts
1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.


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  • hjberube
    Jan 1, 2021

    Love this recipe, been using it for years. More recently, in an attempt to increase our vegetable consumption, I add a couple of zucchini squash, sliced in 4-5" long spears, which I cook with the onions and peppers. Makes a great and healthy addition.

  • zegunism
    Dec 16, 2020

    A family favorite!

  • Krïsten
    Oct 22, 2020

    What I love about this recipe is that you probably have everything in your pantry. We make this at least once a week. I live with 2 20 something guys and they LOVE fajita bar night. I cook the chicken first and then the veggies after so it picks up all that good chicken flavor. I serve it 'bar' style, I cut up tomatoes, avocado, lettuce, shredded cheese, guac, salsa, sour cream, etc and let everyone build their own fajita. This marinade is also excellent with shrimp. It is so good I have started putting all of the spices into baggies, and then when I want to make the fajitas I just have to add the oil and lemon juice and go. 10/10 highly recommend

  • Nick
    Sep 14, 2020

    Tried this as a change from our old style of fajitas. We happened to have all the ingredients on the shelf at home. Really great taste and fairly easy to make. Definitely will be having this dish again soon!

  • Jean
    Sep 4, 2020

    Excellent! I made it last week, chicken and beef, and even the leftovers were tasty. We’re having it again tonight. This will be on the menu several times a month. I’m going to make up a big supply of the spices, to save time.

  • TechMom
    Sep 3, 2020

    Very flavorful and would definitely make again. We prefer less chili spice (we prefer a milder taste) so I cut the chili powder in half (1/4 tsp) and left out the optional red pepper. It was perfect!

  • tshuping
    Aug 19, 2020

    Delicious and so easy! May need to add to our weekly rotation.

  • Tim
    Aug 18, 2020

    I cheat like hell out of sheer laziness and cut the prep time in half, and this is still a hit with the whole family. Rather than slicing and cooking chicken, peppers, and onions, I use Trader Joe’s 12oz grilled chicken strips from the refrigerated section and a bag of their frozen Fire Roasted Peppers & Onions. I just cut the chicken strips into smaller strips to make them fit better in the tortilla and marinate them exactly as in the recipe. When the chicken is done marinating, I just heat up the peppers n onions for about 10 minutes and then dump in the chicken to get it warm and it’s done and delicious. I also use Trader Joe’s whole wheat low-carb tortillas that work and taste great in this recipe while saving some calories. Doing it this way, total prep and cook time is about 20 minutes, but if you don’t tell anyone they’ll think you actually worked hard making it. I love cheating.

  • bicktasw
    Aug 8, 2020

    My across-the-street neighbor and her niece made these fajitas for dinner 2 nights ago and were kind enough to invite me to have some with them! They followed the recipe EXACTLY and, I must say, I would not change a thing. The level of heat was perfect for me .... the chicken was tender and flavorful and the peppers just the right amount of "crunch". They reminded me of the chicken fajitas I used to get at Planet Hollywood when I visited Atlantic City, NJ. If you haven't tried this recipe...... I suggest you try it. It will become your new "go to" fajita recipe. Perhaps make them with shrimp instead of chicken next time!!

  • Butcher2boy
    Aug 4, 2020

    I've made this recipe twice since the August issue of TOH came out. WONDERFUL. I always order Fajitas when at Mexican restaurants because I can't have rice and beans. NEVER thought I could make these at home! This recipe is a keeper. VFE