Chicken and Veggie Fajitas
Serves: 8
  • 2-3 Tablespoons vegetable oil
  • 2-3 boneless skinless chicken breast, cut in strips
  • 3-4 large peppers (variety of colours), cut in strips
  • 1 large onion, cut in half and then into half-moon shaped strips
  • ⅓ cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano (optional)
  • 1 teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • 8 large flour tortillas, warmed
  • salsa
  • grated old cheddar cheese
  • sour cream
  • guacamole
  1. Pour oil into a large skillet
  2. Pan fry chicken strips until no longer pink. Remove to a plate and cover with foil.
  3. To the same skillet add sliced vegetables and pan fry until tender/crisp.
  4. Add chicken back to pan and stir to combine.
  5. Add seasonings, stir.
  6. Add the ⅓ cup of salsa and stir to combine. Keep warm.
  7. Spoon filling down the centre of tortillas, leaving a couple of inches at the bottom. Fold bottom up and then sides toward the centre.
  8. Serve with grated cheese, salsa, guacamole, sour cream.
In a pinch, I have used a low sodium packaged fajita seasoning mix. Not quite as good as homemade, but still tasty.
Recipe by Older Mommy Still Yummy at