Flavorful Chicken Fajitas Recipe
Flavorful Chicken Fajitas Recipe photo by Taste of Home
Next Recipe

Flavorful Chicken Fajitas Recipe

Read Reviews
5 201 218
Publisher Photo
The marinated chicken in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Jackson, Missouri
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 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
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Nutritional Facts

1 each: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein.


  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Test Kitchen Tips
  • 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.
  • Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.
  • Originally published as Chicken Fajitas in Taste of Home August/September 2000, p8

    Light-Bodied White Wine

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

    Reviews for Flavorful Chicken Fajitas

    5 Star
    4 Star
    3 Star
    2 Star
    1 Star
    Please Log In or Join to add a rating and review.
    Click stars to rate
    Any changes to your rating or review will appear where you originally posted your review
    Loading Image
    Sort By :
    Llpenka1 User ID: 8900336 268082
    Reviewed Jun. 18, 2017

    "This was so delicious and simple. We like things spicy so I also sprinkled in some hot sauce and as I was saut?ing the meat I also sprinkled a few drops of liquid smoke. Yummy!"

    danielleylee User ID: 4484886 268040
    Reviewed Jun. 16, 2017

    "I made this for dinner tonight for company and it was a hit. It goes really well with rice and refried beans. Super easy. I also used olive oil instead of what the recipe initially called for. I will be keeping this recipe for sure."

    gunslinger User ID: 544392 265702
    Reviewed May. 8, 2017

    "I love fajitas and this recipe did not fail me. Delicious blend of spices! My husband prefers shrimp so for his I used the same seasonings and just added frozen shrimp instead of chicken. He said they were great!"

    Amy User ID: 9163122 265649
    Reviewed May. 7, 2017

    "Delish! The whole family raved, and the best part is it is such an easy meal to prepare. I had a cooled roasted chicken I needed to use, so I cut the breasts into thin slices. One family member cannot have seasoned salt so I used garlic salt instead and eliminated the garlic powder. I tossed the chicken with the marinade and let it sit for just a couple minutes while I sliced the peppers and onions. I saut?ed the peppers and onions in one pan and heated the chicken in another since some family members don't prefer the peppers. Such a winner meal!"

    JeMAnov18 User ID: 7096094 265487
    Reviewed May. 3, 2017

    "I love this recipe. I use frozen peppers and onions which makes it quick. I also let them defrost and drain them so the dish is not watery. I consider this a quick meal. And so good."

    mamamarie User ID: 568814 265342
    Reviewed Apr. 30, 2017

    "We don't eat much mexican food, but I tried this recipe. It was quite good. I used olive oil instead of the oil listed and eliminated the cumin, chile powder and red pepper flakes. I would make this again. Thanks."

    Jen User ID: 9147655 264882
    Reviewed Apr. 19, 2017

    "My husband and I LOVE this recipe! Better than fajitas from a Mexican restaurant."

    Jacob User ID: 9104094 264859
    Reviewed Apr. 19, 2017


    bakergirl00 User ID: 1291183 263263
    Reviewed Mar. 9, 2017

    "Excellent recipe!! Made as is except for using a bag of frozen bell peppers and onions. Definite keeper!!"

    Tiff User ID: 9103134 263211
    Reviewed Mar. 8, 2017

    "This was very delicious. I used organic chicken breast tenderloins."

    Loading Image