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

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

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    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."

    DebHorton User ID: 6356683 261608
    Reviewed Feb. 20, 2017

    "This is the absolute best fajita I ever ate!!! I like more veggies, so I'll add another pepper and some julienned onion the next time. However, it was totally wonderful just as written."

    Lisa User ID: 8964432 261102
    Reviewed Feb. 10, 2017

    "Saving this one!!! Although I only used the marinade, this is a keeper. I had roasted a whole chicken to use during the week. I wanted to do some chicken tacos and wanted a superior flavoring for the meat. I found this and it was perfect for what I wanted.. I mixed it up and let my chicken rest in this marinade for a bit and tossed it into the skillet to heat it up. It came out soooo goooood. I will be keeping this for sure! Thank you for sharing!"

    gina.kapfhamer User ID: 8717427 260935
    Reviewed Feb. 7, 2017

    "quick and easy dinner. My family always loves chicken fajitas, and this recipe doesn't disappoint!"

    rmbarr059 User ID: 4046105 260587
    Reviewed Jan. 31, 2017

    "Easy weeknight dinner!"

    Poch User ID: 8639226 260309
    Reviewed Jan. 26, 2017

    "Easy to prep, make, cook and oh so tasty."

    Gale User ID: 8669999 259876
    Reviewed Jan. 18, 2017

    "Delicious and flavorful! I doubled the seasoning and used one whole each of red, yellow, and green bell pepper and one whole onion sliced (not too thin) just like they do at my favorite Mexican restaurant. I made Spanish rice to go with our meal. Definitely a keeper!"

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