Spicy Chicken Fajitas

Simple to prepare and packed with flavor, this recipe is one you'll turn to every time you get a craving for sizzling Mexican fare. Serve with sour cream or chopped avocado, if desired.

Yield: 4 servings (serving size: 1 tortilla, 1 cup chicken mixture, and 2 tablespoons salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 0.0%
  • Fat: 10.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 3.5g
  • Protein: 25.4g
  • Carbohydrate: 34.8g
  • Fiber: 4.6g
  • Cholesterol: 74mg
  • Iron: 1.4mg
  • Sodium: 747mg
  • Calcium: 27mg


  • 6 skinless, boneless chicken thighs (1 pound)
  • 2 teaspoons fajita seasoning (such as McCormick)
  • Cooking spray
  • 2 cups vertically sliced onion
  • 2 cups red bell pepper strips
  • 4 (7 1/2-inch) 96% fat-free whole wheat tortillas
  • 1/2 cup fresh salsa
  • Chopped avocado (optional)
  • Chopped fresh cilantro (optional)
  • Reduced-fat sour cream (optional)


  1. 1. Cut chicken into 1/2-inch-wide strips. Place chicken in a small bowl; sprinkle with fajita seasoning, tossing to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and onion; stir-fry 3 minutes. Add bell pepper; stir-fry 5 minutes or until chicken is done.
  2. 2. Place 1 tortilla on each of 4 plates. Top each evenly with chicken mixture and salsa. Top with avocado and cilantro, if desired. Fold tortillas over filling, and top with sour cream, if desired. Serve immediately.
  3. Serve with: Chili-Dusted Mango
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