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A cast iron skillet with chicken fajitas, red, yellow and green bell peppers and onions. Next to the skillet is a small blue bowl with sour cream, and on top is a tortilla peeking through with some of the fajita filling in it.
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5 from 1 vote

Easy chicken fajitas

Easy chicken fajitas are a classic Mexican recipe consisting of grilled chicken that has been marinated in a spicy and tangy marinade, with caramelized onions and bell peppers / capsicum. The chicken and vegetables are served with warm tortillas, sour cream, and a squeeze of fresh lemon.
Prep Time10 mins
Cook Time20 mins
Marination1 hr
Total Time1 hr 30 mins
Course: Dinner
Cuisine: Mexican
Servings: 5 people
Calories: 200kcal
Author: Kiran


For the fajita marinade:

  • ¼ cup / 65 ml lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves minced or grated
  • 1 teaspoon cumin powder or ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red chili flakes
  • 500 g / 1.2 pounds chicken breasts about 2 large, sliced

For the fajita wraps:

  • 2 tablespoons olive oil
  • 3 small capsicums / bell peppers, deseeded and sliced if possible, use a mix of colors (red, yellow and green) otherwise whatever is available
  • 1 large onion halved and sliced thickly
  • ½ teaspoon salt divided
  • 1 teaspoon black pepper divided
  • ½ teaspoon red chili flakes

To serve:

  • 8 – 10 small tortillas or wraps
  • Sour cream
  • Fresh lemon wedges
  • Sriracha Sauce


For the fajita marinade:

  • Place the marinade ingredients in a large bowl and mix. Add sliced chicken and marinate for 1 hour in the fridge or overnight.

For the fajita wraps:

  • Heat 1 tablespoon oil in a large heavy based (cast iron is best, otherwise use whatever is availablskillet or frying pan on medium high heat. Add the chicken and cook for 2 to 3 minutes on one side until caramelized. Turn and cook the other side for 2 to 3 minutes till done. Remove to a plate and set aside. In case you are using chicken breast, let rest for a few minutes and then slice thinly. Chicken breast would require a few additional minutes to cook versus sliced chicken.
  • In the same pan, heat another tablespoon of oil on medium high heat and add the vegetables. Add salt, black pepper and red chili flakes. Cook for about 3 – 4 minutes till caramelized. Remove the vegetables onto a plate.

To serve:

  • Set the chicken, onion and bell peppers / capsicum on a platter.
  • Warm the tortillas on a tawa, frying pan, or sandwich press.
  • Top the tortilla with bell peppers / capsicum and onions. Top with the sliced chicken.
  • Drizzle with sour cream, squeeze over some lemon juice and finally top with some sriracha sauce if you like a bit of kick.
  • Fold, and enjoy.


Other topping options include avocado slices, guacamole, shredded sauce, salsa, chopped coriander / cilantro leaves.


Calories: 200kcal
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