15-Minute Chicken Fajitas

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These chicken fajitas are a true weeknight rescue: strips of chicken, sweet peppers and onion, cooked in one pan with a smoky spice mix and piled into warm tortillas. Everything comes together in 15 minutes, with very little washing up.

15-Minute Chicken Fajitas

Strips of chicken, sweet peppers and onion, cooked fast in a hot pan and served in warm tortillas.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 500 g chicken breast cut into thin strips
  • 2 bell peppers red and yellow work well, deseeded and sliced
  • 1 red onion sliced
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chilli flakes optional
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 8 small flour tortillas warmed
  • To serve: soured cream grated cheese and fresh coriander, if you like

Method
 

  1. Heat the olive oil in a large frying pan over a high heat.
  2. Add the chicken strips and cook for 3 to 4 minutes, stirring often, until lightly browned.
  3. Add the peppers and onion, then sprinkle over the smoked paprika, cumin, garlic powder and chilli flakes, if using. Season with salt and pepper.
  4. Cook for a further 5 to 6 minutes, stirring often, until the chicken is cooked through and the vegetables are just tender.
  5. Squeeze over the lime juice and stir well.
  6. Serve straight away in the warm tortillas, with soured cream, grated cheese and coriander, if you like.

Tip: Keep the pan hot so the chicken browns rather than steams, and do not overcrowd it. If your pan is small, cook the chicken in two batches.

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