Chipotle Chicken Fajitas Recipe
Chipotle Chicken Fajitas Recipe photo by Taste of Home
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Chipotle Chicken Fajitas Recipe

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I've had this fajita recipe for three years and my husband and I just love it. Be careful with the chipotle peppers as they can be very hot. I changed it up a little to fit our taste. You may want to adjust the amount to your preference. —Melissa Thomeczek, Hannibal, Missouri
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES:5 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min.
MAKES: 5 servings


  • 1 bottle (12 ounces) chili sauce
  • 1/4 cup lime juice
  • 4 chipotle peppers in adobo sauce
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/2 cup cider vinegar
  • 1/3 cup packed brown sugar
  • 1/3 cup molasses
  • 4 medium green peppers, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 flour tortillas (8 inches)
  • 1-1/2 cups chopped tomatoes
  • 1 cup (4 ounces) shredded Mexican cheese blend

Nutritional Facts

2 each: 748 calories, 19g fat (7g saturated fat), 70mg cholesterol, 1966mg sodium, 113g carbohydrate (47g sugars, 3g fiber), 34g protein.


  1. Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
  2. Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
  3. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until a thermometer reads 170°, turning occasionally.
  4. Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
  5. Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.
Originally published as Chipotle Chicken Fajitas in Simple & Delicious May/June 2008, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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wallynbob User ID: 4044044 100986
Reviewed Aug. 27, 2014

"Yeah, so good. Could almost double the meat and veggies for how much sauce it makes."

kvandes User ID: 5211117 174043
Reviewed Jul. 8, 2013

"These were excellent. Cooked everything inside in a pan and simmered in 3/4 of the sauce at the end. Left out tomatoes and added garlic and cilantro. Definitely a keeper."

Gixxerrrrr User ID: 7293320 177708
Reviewed Jun. 6, 2013


anselr User ID: 2011539 105552
Reviewed Apr. 27, 2013

"These are delicious. I took the other reviewers' advice and cut the chipotle peppers down to 3 instead of 4. I also didn't have time to skewer everything and cook on the grill, so I just cooked it in a large pan like stir-fry and it turned out delicious. I think the sauce could have been cut in half since there was a lot of liquid in the pan by cooking it this way. Will definitely make again."

mad378 User ID: 5393860 113448
Reviewed Aug. 23, 2011

"loved it.. took advice from others used less peppers...just the right balance of sweet and heat.."

linsvin User ID: 1584655 92656
Reviewed Apr. 17, 2011

"I like spicy but this was just way too hot. If I ever make it again I would probably add only two chipotle peppers. It almost taste like BBQ with a bite."

cherylfegan User ID: 3797058 172544
Reviewed Jul. 8, 2009

"The Sauce would be great on a brisket."

cherylfegan User ID: 3797058 177707
Reviewed Jul. 8, 2009

"Definitely a keeper, too hot for my Mom and youngest son. Loved it myself though."

jkpingrey User ID: 3868761 174651
Reviewed Jun. 18, 2009

"Followed the recipe, but cooked inside and added sliced jalapeno's to the chicken. These were delicious. Thinking the leftover chicken would be great on a salad with tomatoes, black beans, corn and avocados."

wawadehut User ID: 4150791 172539
Reviewed May. 14, 2009

"These were easy to make and my whole family really enjoyed them. They were a bit too spicy for us, so next time I make them I will add the chipotle peppers one at a time until it's right."

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