Chicken Fajitas Recipe

Chicken Fajitas Recipe

Serves: 4Prep time: 15 minutesCook time: 15 minutesTotal time: 30 minutes

Ingredients

For the Fajita Seasoning
2 teaspoons x Smoked Paprika
2 teaspoons x Ground Cumin
1 teaspoon x Garlic Powder
½ teaspoon x Cayenne Pepper
1 teaspoon x Dried Oregano
¼ teaspoon x White Pepper
1 teaspoon x Salt

For the Fajitas
3 x Chicken Breasts
3 x Bell Peppers (any colour or a mix)
2 x Small Red Onions (or 1 large)
2 tablespoons x Oil (for frying)
Lettuce (baby gem or iceberg, to serve)
Wraps (tortillas)
Soured cream (to serve)
Grated cheddar cheese (or any cheese of choice)
Optional sides: guacamole, tomato salsa

Method

Make the Fajita SeasoningIn a small bowl, combine:
2 tsp smoked paprika
2 tsp ground cumin
1 tsp garlic powder
½ tsp cayenne pepper
1 tsp dried oregano
¼ tsp white pepper
1 tsp saltMix well until evenly blended. Set aside.

Butterfly 3 chicken breasts to make them thinner.
Slice them into thin strips.
Place the chicken strips into a mixing bowl.
Sprinkle over half of the fajita seasoning and mix well until the chicken is evenly coated.
Wash your hands after handling the raw chicken.

Take 3 bell peppers (any colour).
Remove the stems and seeds.
Slice between the ribs (the lines running around the pepper) to avoid the white membrane, which can be slightly bitter.
Trim away any remaining white membrane and tap the pepper sections to shake out leftover seeds.
Slice the pepper sections thinly.
Peel and slice 2 red onions:
Trim off the tops and bottoms, cut them in half, peel, and finely slice.

Heat a large frying pan, sauté pan, or wok over high heat.
Add about 2 tablespoons of oil.
Once hot, add the seasoned chicken.
Spread it out in the pan and fry for 4–5 minutes, or until completely cooked through.
Remove the chicken from the pan and set aside.

In the same pan, add the sliced peppers and onions.
Stir-fry over high heat for 3–4 minutes, until they begin to soften.

Sprinkle in the remaining fajita seasoning.
Return the cooked chicken to the pan.
Stir well so everything is coated evenly in the seasoning.
Cook for a further 1–2 minutes to heat through.
Your chicken fajita filling is now ready.
Warm your wraps
Choose your preferred method:
Oven: Warm for a couple of minutes.
Frying pan: Heat each side for about 30 seconds.
Microwave: Stack in a small pile and heat for 30 seconds.

Use baby gem leaves (great as little cups) or shredded iceberg lettuce.
You can layer the leaves on wraps or serve them on the side.

Place a few lettuce leaves on a warm wrap.
Spoon some chicken and vegetable filling into the centre (don’t overfill, less is more if wrapping).
Add a spoonful of soured cream (either on top or spread on the wrap first).
Sprinkle over grated cheese.
Fold in the sides, then fold the top over the filling, tucking as you roll to secure.

Serve
Serve the fajitas immediately with extra soured cream, guacamole, or salsa on the side.
Enjoy your quick and delicious homemade chicken fajitas!