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

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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

369 calories: 1 each, 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.
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.

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Reviewed Aug. 1, 2016

"I made this without letting the chicken marinate because I was in a hurry and it was awesome. I'm sure it would be even better if it had time to marinate for a while. I usually use store bought fajita seasoning but didn't have any so used this recipe. The combination of seasonings was perfect and much better than what I have used from the store. This recipe is a keeper."

Reviewed Jun. 27, 2016

"First time making this dish without measuring, just put it all together and it is AWESOME! I WILL BE MAKING THIS OVER AND OVER AND OVER AGAIN! Easy to making, not time consuming!! I love it!!!! I give it 10 Stars!!!"

Reviewed Jun. 25, 2016

"I have now made these twice and they are the best fajitas I have EVER made!!!! But as some have commented, much better after marinating for at least 24 hours! The longer, the more flavorful!!!! Better than most restaurants!"

Reviewed Jun. 1, 2016

"Fantastic! Will certainly make again and again......"

Reviewed May. 25, 2016

"Best fajita seasoning EVER! I always increase the veggies, usually 3-4 bell peppers and 2 onions.

I never get fajitas at restaurants now because they're always so disappointing. Nothing is as flavorful as this recipe."

Reviewed May. 16, 2016

"Like a dumb ass, I've been using a store bought seasoning package when I came across this recipe n discovered that I have all these ingediants at home! It is spectacular! My picky kids ate ever morsal. Defanetly going to make this a regular dish."

Reviewed Apr. 30, 2016

"I so agree with all the 5 star ratings for this recipe. It is truly wonderful. The chicken is perfectly seasoned. Do not hesitate to try this recipe. I will be making this one alot more often."

Reviewed Apr. 29, 2016

"Absolutely outstanding! These fajitas are better than the ones at my favorite Mexican restaurant. I made the following modifications: tripled the bell pepper/onion and added a coarsely-chopped tomato during the last few minutes of cooking the chicken. I also used heaping measuring spoons of all the spices. Served with sour cream and guacamole salad, there were no leftovers!"

Reviewed Apr. 18, 2016

"I made this last night and it was excellent! The hubby said it was better than any restaurant. I made it as written except used olive oil, lemon and lime juice, and no red pepper flakes (should've used them... needed a little kick). I charred up the peppers and onions in the broiler. Served with shredded mixed Mexican cheeses and sour cream. Delish!"

Reviewed Mar. 20, 2016

"I made this last night and will def make it again. I followed the recipe but added a little bit of cream cheese to the chicken once I put it back in the skillet and WOW! Definitely a winner recipe! Thanks for sharing! : )"

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