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Chicken fajitas

January 14, 2011

I think of fajitas as a convenience food; mainly because I cheat and buy packet fajita spice mix. A handful of ingredients, two pans, twenty minutes and you have a meal you can hold in your hand. I like the leftovers cold for lunch the next day too.

Spicy chicken fajitas (serves 2 with leftovers)


olive or vegetable oil
1 red onion, sliced
2 1/2 chicken thigh fillets , sliced
1 1/2 T fajita spice mix
3 red/orange/yellow peppers, sliced
2 T lemon juice
6 tortilla wraps


1.  Heat the oil in a deep frying pan or wok.

2. Add the onion and fry until soft.

3. Coat the chicken in half the seasoning and add to the pan.

4. Fry until golden and cooked through.

5. Add the peppers and the rest of the seasoning.

6. Stir thoroughly, sprinkle with lemon juice and leave covered on a low heat to steam.

7. Put a frying pan on to a high heat.

8.  Warm the tortillas on both sides.

9. Spread the spicy chicken and pepper mix down the centre of each tortilla.

10.Fold over and roll up to eat.

I used to make this with chicken breast and swapped to chicken thigh fillet when I realised it was cheaper, juicier and more flavoursome.

You can be very virtuous and add salad, but I prefer to load up the vegetable content instead. Similarly, you could add mushrooms to fry at the same time as the peppers steam for an additional earthy flavour.

I use vast quantities of fajita mix as H and I like ours spicy, so really should look into making my own one day. Particularly if I can find a recipe that stores well.

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