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One Pan Chicken Fajitas and Fire Roasted Tortillas Recipe for Two

One Pan Chicken Fajitas and Fire Roasted Tortillas

These One Pan Chicken Fajitas are a color and flavor sensation. Onion, red pepper, and green pepper are stir fried to perfection and thin chicken strips are seared in homemade fajita seasoning.

The fire roasted tortillas, while optional, take this dish from really good to super extra delicious!

Scroll to bottom for full recipe card with ingredients.

This easy recipe is made in just one skillet and ready in less than 25 minutes.

Try it for lunch, dinner, game day, or a romantic meal for two.

How to make One Pan Chicken Fajitas and Fire Roasted Tortillas:

For the Fajitas:

On a cutting board, thinly slice the red bell pepper, green bell pepper, and onion. Click for a cutting board.

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green pepper slices, red pepper slices, onion slices, and a chef knife on a cutting board

Cut the chicken in small thin slices.

In a large bowl, combine the chicken, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.

thin sliced chicken pieces coated in fajita herbs and spices in a bowl with a fork

Preheat a large skillet over high heat with the olive oil. Click for a large skillet.

When the skillet is hot add in the sliced red peppers, green peppers, and onions.

onion slices, green pepper slices, and red pepper slices in a frying pan

Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.

Move the veggies to one side and add the chicken mixture to the other half of the pan.

green pepper, red pepper, onion in a pile and fajita chicken in a pile, cooking in a frying pan

Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.

Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.

green pepper, red pepper, onion, and fajita chicken mixed together frying in a pan

Remove from the heat, cover, and set aside to keep warm.

For the Fire Roasted Tortillas: (Optional)

If you have a gas stove, or a gas grill, turn the heat on low.

Place one tortilla shell over the flame and watch the bottom closely. They brown really fast, about 30 seconds, and you don’t want them to burn or stay over the flame too long.

a stove burner flame cooking a tortilla shell

As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side.

a stove burner flame cooking the second side of a tortilla shell

Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate.

Repeat with the remaining tortilla shells.

Serve the chicken fajita mixture in the tortillas and top with sour cream, cheese, or hot sauce if desired.

One Pan Chicken Fajitas and Fire Roasted Tortillas Recipe for Two

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Yield: 5 Fajitas

One Pan Chicken Fajitas and Fire Roasted Tortillas

a close up of two plates filled with chicken fajitas and a beer

These One Pan Chicken Fajitas have red pepper and green pepper stir fried to perfection with thin chicken strips seared in homemade fajita seasoning and served in a delicious fire roasted tortilla.

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes

Ingredients

  • 8 ounces boneless chicken
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 2 teaspoons olive oil
  • 1/2 onion
  • 1/2 Tablespoon dried cilantro
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground cumin
  • 1 teaspoon lime juice
  • 5 fajita tortillas

Instructions

For the Fajitas:

  1. On a cutting board, thinly slice the red bell pepper, green bell pepper, and onion. Click for a cutting board.
  2. Cut the chicken in small thin slices.
  3. In a large bowl, combine the chicken, cilantro, oregano, chili powder, salt, garlic powder, and ground cumin. Toss until coated.
  4. Preheat a large skillet over high heat with the olive oil. Click for a large skillet.
  5. When the skillet is hot add in the sliced red peppers, green peppers, and onions.
  6. Fry the veggies, stirring often, for about 5 minutes until veggies begin to soften.
  7. Move the veggies to one side and add the chicken mixture to the other half of the pan.
  8. Cook, stirring often but keeping the food separate, until the chicken is cooked through and no longer pink about 5 minutes.
  9. Stir the chicken and veggies together then drizzle in the lime juice and cook for another 1 – 2 minutes.
  10. Remove from the heat, cover, and set aside to keep warm.

For the Fire Roasted Tortillas: (Optional)

  1. If you have a gas stove, or a gas grill, turn the heat on low.
  2. Place one tortilla shell over the flame and watch the bottom closely. They brown really fast, about 30 seconds, and you don’t want them to burn or stay over the flame too long.
  3. As soon as you see the tortilla begin to brown, use a pair of tongs to turn it over and brown the second side.
  4. Again, watch the bottom closely so it doesn’t get too blackened. Set aside on a plate.
  5. Repeat with the remaining tortilla shells.
  6. Serve the chicken fajita mixture in the tortillas and top with sour cream, cheese, or hot sauce if desired.

Nutrition Information:

Yield:

5

Amount Per Serving: Calories: 175Cholesterol: 29mgSodium: 496mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 12g
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