Chicken Fajitas with Peppers and Red Onion
⏱ 10 min prep · 🍳 10 min · 🍽 4
A pound of chicken breast sliced into thin strips sears in five to six minutes over high heat — cut this thin, and it can't sit in the pan any longer without turning gray and dry in the middle. No marinade needed; salt, high heat and a hot pan do the work.
Red onion and bell peppers go into the same pan next, three to four minutes is enough to soften them without turning them to mush. The spice blend goes in last, right before the pan comes off the heat, so it doesn't scorch.
Serve tortillas, chicken, vegetables, sour cream, salsa and shredded cheese in separate bowls — everyone builds their own, from plain chicken and cheese to the works. Twenty minutes from cutting board to table.
Ingredients
- 1.000 pose Paprika
- 1.000 stk Rødløk
- 1.000 pakke Fullkorn tortillalefse
- 480.000 g Kyllingfilet
- 0.500 pose Spice Mix Kylling
Instructions
Skjær løk og paprika i strimler.
Skjær kyllingfileten i strimler.
Varm olje i panne på høy varme. Stek kyllingstrimlene til gylne og gjennomstekte, ca. 5-6 minutter.
Tilsett løk og paprika i pannen, stek 3-4 minutter til grønnsakene er møre.
Tilsett krydderblandingen og rør godt. Smak til.
Varm tortillalefsene. Server med rømme, salsa, guacamole og revet ost.
Fajitas earn their weeknight spot because everything lands on the table separate instead of pre-mixed in one pot — one kid can build a tortilla with just chicken and cheese while the rest of the table piles on salsa, guacamole and extra spice, and nobody's cooking two dinners. The chicken and vegetables also hold up warm in the pan for a few extra minutes without drying out, so it's forgiving when family members trickle in at slightly different times. Leftover chicken and peppers go straight into a lunchbox with rice the next day, which quietly turns this into one of those dinners that buys you a second meal for almost no extra effort. It's also an easy one to hand off to a school-age kid who wants to help — searing strips and assembling a tortilla are both low-risk jobs.
FAQ
Can I freeze chicken fajitas?
Yes — cook the chicken and vegetables as usual, cool completely, and freeze in an airtight container for up to two months. Thaw in the fridge overnight and reheat in a skillet over medium heat; the microwave turns chicken breast rubbery and gray. Buy fresh tortillas when you're ready to serve, since they don't freeze well once filled with the mixture.
How do I make this milder for kids who don't like spice?
Use about a quarter of the spice blend in the chicken itself, then set the rest out on the table for anyone who wants more heat. Plenty of kids are happy with fajitas with no seasoning at all — seared chicken, shredded cheese and a bit of sour cream in a tortilla is a complete dinner on its own. Keep peppers and onion in a separate bowl so anyone wary of vegetables can skip them entirely.
Can I swap out the chicken breast?
Turkey breast is a straight swap for chicken, with the same cook time and seasoning. For a vegetarian version, use sliced halloumi (it cooks faster) or chunks of eggplant (it needs a bit longer in the pan). Ground beef works too, but give it a couple of extra minutes before adding the vegetables, since it releases more liquid than sliced breast meat.
How long do leftovers keep in the fridge?
Cooked chicken and vegetables keep for 2-3 days in an airtight container in the fridge, and reheat well as a lunch wrap filling or a second dinner. Don't fill tortillas ahead of time and refrigerate them — they turn soft and chewy fast. Keep tortillas and filling separate in the fridge, and fill just before serving.
What can I serve this with instead of tortillas?
Rice or quinoa turns the same chicken and vegetable mix into a fajita bowl, which is often easier for younger kids to eat with a spoon than a wrap. Corn tortillas are a gluten-free swap for flour ones — check the label, since not every corn tortilla is actually gluten-free in practice. A big bed of lettuce with avocado and corn makes a low-carb option that works with the same filling.
Can I prep anything ahead for an easy weeknight dinner?
Slice the chicken, onion and peppers the night before and store them separately in the fridge — the actual cooking then takes about ten minutes once dinner time hits. Measure the spice blend into a small bowl at the same time, so you're not hunting for jars mid-sear. For an extra freezer meal, double the recipe and freeze half raw with the spices already on, ready to thaw and cook another day.