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Chicken breast fajitas

Chicken breast fajitas

If I started trying new tastes, I started with something simple.

  • 6 tortillas
  • 1 chicken breast
  • an onion
  • a red pepper and a yellow one
  • a teaspoon of hot pepper paste
  • two tablespoons of tomato sauce
  • salt and pepper, a little cumin
  • 3 tablespoons olive oil
  • a teaspoon of lime juice

Servings: 3

Preparation time: less than 30 minutes

RECIPE HOW TO PREPARE Fajitas with chicken breast:

We start by cutting the chicken breast into thin strips and then marinating it with olive oil, salt, pepper and cumin. Meanwhile, wash the peppers, clean them and cut them into thin strips and peel the onion and cut it into scales.

Put the meat in a non-stick pan with the marinade and let it fry on all sides for about 5 minutes and then take it out on a plate. In the same pan, add a little more oil if necessary and put the vegetables with a pinch of salt and sauté them for 3/4 minutes, then add the meat and add the hot pepper paste and the tomato sauce and leave for another 1/2 minute. to penetrate all. When we turn off the heat, add the lime juice and mix.

Meanwhile, heat the tortillas in the oven oven at 150 degrees for 4/5 minutes or in the microwave and fill them with the chicken and vegetable mixture. Good appetite!

Simple Burrito with Chicken

Prepare the ingredients, grate the cheese, cut the meat into small pieces and season to taste (I used hot paprika, salt, black and white pepper and granulated garlic).

Assemble the burrito according to your preferences. I put the ingredients in the following order: in the middle of the stick I put the sauce in a line (hot ketchup), the cheese, the chicken breast, the corn, the sauce again and at the end the cheese. Assemble the burrito so that it does not open (see the cover image).

We put the pan on a low heat from which we drained the complete oil, because we don't want the burrito to be full of oil and we fry the burrito a little until it browns, we turn it on the other side and after it has browned, we serve it.

Chicken Breast Fajitas - Recipes

I was telling you in the Tortilla Sandwish recipe how I used the tortilla sheets to quickly bury a breakfast on a late Sunday: P As I told you then, I had bought the sticks to make Fajitas but how we ran out of bread that morning I decided to turn them into some delicious sandwiches and I really wasn't sorry. However, Fajitas remained on the list and I couldn't ignore it so I bought another pack of glues and here's what the appetizing chicken breast Fajitas made.

ingredients: 4 tortilla leaves (lipii),

400g skinless chicken breast and bones, 1/2 zucchini, 2 onions, 3 green onions, 1 yellow bell pepper, 1 clove garlic, 1 tomato, 1 hot pepper (or less), 2 tablespoons oil, 1 tbsp tomato paste, spices (cumin, oregano, curry, pepper, paprika), 2 tablespoons sour cream, 50g grated cheese, salt

Method of preparation:

The recipe is about the same as the one from Fajitas with beef. The only major difference is the chicken and the fact that I used the wok this time.

First and foremost I cut the chicken breast into strips and rubbed it with a little curry and freshly ground pepper.

I let the flavors penetrate me while I cut the vegetables into strips.

I heated two tablespoons of oil in the wok and browned the chicken breast over high heat for a few minutes.

I then turned the vegetables over the chicken and simmered them for a few minutes, shaking them from the wok to mix well.

Add the tomato paste dissolved in a cup of water and leave it on the fire for another 3-4 minutes.

No more filling for fajitas)

Next we proceed exactly as with Fajitas with beef: we heat the sticks in a pan or in the oven, we grease them with cream, we put the composition in the middle, we sprinkle grated cheese and we fold & # 8230 let's not be so hard: P

I served it with the indispensable Mexican rice and a beer in tune with the menu: Desperados

Pilaf with chicken breast

Cut the chicken breast into larger cubes. Sprinkle 2 tablespoons of spices over them, mix well, then pour 2 tablespoons of oil and massage the meat until well covered. Leave in the fridge to marinate for at least 2 hours or overnight.

Heat 5 tablespoons of olive oil in a large, tall pan. Put the chicken pieces in it and fry until it changes color, stirring rarely, to make cubes on all sides. Remove the meat from the pan and keep warm.

In the remaining oil, fry the finely chopped onion, pepper and parsley. When they have softened, add the crushed tomatoes with a fork and a cup of water (or tomato paste dissolved in a cup of water). Bring everything to a boil and then put the chicken back in the pan. Add 1 teaspoon of salt. Boil everything with a lid on medium heat for 15 minutes.

During this time, boil 1 l of water (or chicken soup if you have it).

Add the rice, peas, 1/2 teaspoon salt, mix well to distribute the rice evenly, then add boiled water. Boil over low heat until the rice is cooked al dente (it should not be completely soft), about 15 minutes. Rarely, rub the bottom of the pan with a spoon so that the rice does not stick. Stop the fire.
* the amount of water and cooking time also depends on the type of rice used, so it is good to check the packaging, and follow the instructions.

In the end, the pilaf should have a little more liquid on top, that's perfect. Put the lid on the pan and let that liquid absorb for about 15 minutes, the rice will swell and be done properly.

Chicken fajitas

Chicken fajitas from: garlic, yogurt, paprika, cumin, coriander, oregano, chicken breast, tomatoes, onions, hot peppers, tortilla, avocado.

Ingredient: />

  • 2 cloves garlic, finely grated
  • 150g of yogurt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin, coriander and oregano
  • 200g chicken breast, cut into minifiles
  • 2 tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1 green hot pepper, seeds removed, finely chopped
  • 4 tablespoons chopped coriander
  • juice from 1 lime
  • 2 seed tortillas
  • 1 avocado, cut in half, the core removed

Method of preparation:

Mix the yogurt with the garlic. Put 2 tablespoons in a bowl, add the spices and mix well. Add the chicken and mix so that it is evenly covered by the sauce.

Heat a grill pan and cook the chicken for 5 minutes, turning it once, until it is well penetrated, but still soft. (If you want to fry the chicken, grease a non-stick pan with a little oil before adding the spices, otherwise they will burn.)

Mix the tomatoes with the onion, hot pepper (if using), coriander and lime juice to taste. Heat the tortilla sticks according to the instructions on the package. Remove the avocado pulp with a spoon, crush each half on a tortilla, then add the chicken and salsa salad, followed by the yogurt sauce. Roll the sticks and eat them hot.

Beef fajitas

Fajitas is a food with Mexican influences specific to Texas and the southwestern United States. In fact, Fajitas is an emblematic dish of Tex-Mex cuisine and related to Burritos, its Mexican equivalent.

Fajitas can be prepared with beef, chicken, pork and even go with scampis (shrimp). I opted for the beef version this time, but I will definitely try other combinations.

Time: 30min

ingredients: 8 sheets of tortilla (sticks), 700g beef, 400g assorted vegetables: 1 onion, 2 bell peppers, 1/2 zucchini (you can also add carrots, tomatoes, or other vegetables), mix of Mexican spices cumin, curry, paprika, hot pepper, garlic powder, oregano), 1 teaspoon oil, 100ml tomato paste (or chopped tomatoes), 100g sour cream, 100g grated cheese, salt, pepper

Method of preparation:

Cut the meat and vegetables into thin strips and heat a large skillet (wok, grill pan or grill)

Grease the pan or grill with a little oil and when it is well heated, fry the meat over high heat. I used the grill pan, as I didn't have another larger pan. I've been wanting a wok for a long time, but I don't have much space to store it :(

Mix the meat and temper well on all sides.

After it is browned, take it out and keep it in a warm place and instead add the grilled vegetables.

Add the mixture of Mexican spices over the vegetables and mix.

Add 100ml of water and keep on high heat until it drops a little and softens the vegetables (no more than 5min).

Then add the tomato paste or chopped tomato, season with salt and pepper and keep on the fire for a few more minutes.

Ready composition, should not last more than 15 min)

Lightly moisten the tortilla leaves (glue) and heat them for 1 minute in a pan on both sides to become elastic.

Then grease each stick with cream.

Place a layer of vegetables, a layer of meat, sprinkle with grated cheese and wrap the fajita.

Bend the bottom and then with both hands bring the edges of the glue side by side.


Fajitas is a less popular name in our country, but it is one that you will remember once you taste it.


  • 1 large fillet & # 8211 chicken breast
  • 1 teaspoon - dried basil
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon orange juice
  • 8 tortillas a lot
  • Salt and black pepper

For decoration:

The preparation process

Cut the chicken into strips of about 2 cm. and put it in a bowl with basil, two tablespoons of lime juice, salt and pepper (to taste). Mix everything and let it marinate while you take care of the onion and pepper.

Cut the pepper and onion into strips similar to chicken breast.

Put the pan on medium heat with 2 tablespoons of olive oil. Add the chicken breast, onion and pepper to the pan, then simmer for 7-8 minutes, stirring occasionally. Bring to a simmer and add a tablespoon of orange juice. Stir for another 3-4 minutes until you see that the peppers, onions and meat are slightly browned. Extinguish the fire and put everything in the bowl in which you are going to serve.

Serve the chicken on heated tortillas, with a teaspoon of sour cream and ¼ from the juice of a lime.

Chicken Fajitas & # 8211 three ways to serve

One of the Mexican recipes that children love is pui Fajitas. Fajitas chicken has all the advantages of a delicious dish. Besides the fact that it is made quickly and without hassle, the ingredients contain proteins and vitamins, and even carbohydrates if we take into account the glue.

When you get bored of the classic grilled chicken breast you can also try this option. It is a kind of Mexican shaorma so I do not recommend you to eat it very often. The inspiration for the recipe comes from Jamie Oliver and the sticky basket part comes from my colleagues at Soft & ampGrace.

Ingredients 3-4 servings:

  • 1 medium chicken breast
  • 1 large bell pepper
  • 2 red onions
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 limes (or 1 large lemon)
  • 4 sticks
  • salt
  • 3 tablespoons olive oil
  • 4 tablespoons corn (optional)
  • 1 well baked avocado
  • 2 tablespoons fatty yogurt

Method of preparation:

Chicken breast is cut into thin strips. Also cleaned and washed vegetables are sliced.

Meat and vegetables are mixed with smoked paprika, cumin, salt and lime juice. Mix well and leave for about 10 minutes.

Meanwhile, prepare the avocado sauce. Remove the avocado core with a spoon. Stop with the juice of half a lime so as not to oxidize. Add a little salt and crumble with a fork. If the avocado is not well baked, it can be mixed with a hand blender. At the end, add the fatty yogurt and obtain the avocado sauce.
Put the oil in a wok or pan and light the fire. When the oil has heated up, pour the meat and vegetables. They are always mixed so as not to burn. Fry for about 10 minutes on medium heat.
At the end, add the canned corn and the juice of half a lime. Although the corn is not in the original recipe, I chose this variant for the color but also because it fits the Mexican style.

For assembly we have several options. We can serve a simple Fajitas chicken on a plate, put a little sauce on top and you're done.

The second option is in rolled glue. The glue is heated on both sides in an oil-free pan. Very quickly spread a spoonful of avocado sauce and on top the chicken with vegetables. Roll and cut in half so you can bite easily.

A third serving option is in the basket stick. For this, the glues are folded to form a basket (pocket). Each basket is placed in an individual ceramic form and placed in the oven at 165 degrees approx. 5-6 minutes. When they have hardened, take them out of the oven and leave them to cool. Glue baskets should be crispy.

These baskets are filled with chicken fajitas. This form of service is adored by children.

Fajitas chicken pleases everyone, its taste is slightly sweet and aromatic, but also with spicy notes if we add a little chili. As a solution for cooking chicken breast, I also recommend baked Shanghai chicken.
Enjoy your meal!

Tested by Foodstory: Chicken Fajitas by Jamie Oliver

A fast food in Jamie Oliver style that we liked through the combination of sweet and spicy tastes.

We do what we do and return, from time to time, to Jamie Oliver's cookbooks. It inspires us with its simple, fresh recipes with few ingredients. And, very importantly, easy to prepare. This time we chose a Mexican style dish in which to use vegetables and lean meat.

Fajitas with chicken is perfect for dinners during the week or, if you double its quantities, it can take the place of a quick meal on weekends with friends.

Keep in mind that you will get excellent results in a stove-grill pan, which will leave beautiful marks on the browned meat. The secret is to stir constantly to avoid sticking the ingredients.

Ingredients (for 2-4 servings):

  • 1 red bell pepper
  • 1 medium red onion
  • 1 large chicken breast, boneless and skinless
  • 1 teaspoon smoked paprika
  • 1 ground cumin powder
  • 2 files
  • olive oil
  • salt and pepper

To serve: 4 -6 tortillas, yogurt, grated cheddar and a tomato sauce (prepared from a finely chopped hot pepper, diced fresh tomatoes, fresh coriander, pepper, lime and olive oil)

Peel a squash, grate it and slice it. Cut the chicken breast into long strips, almost the same thickness as the pepper. Put everything in a bowl, add the paprika and cumin, salt and pepper, the juice of 1 lime and 1 tablespoon of olive oil. Mix well and set aside for 5 minutes to marinate.

In the meantime you can prepare salsa or a sauce guacamole and heat the pan over high heat.

Put the slices of chicken pipette, pepper and onion sliced ​​in the hot pan and cook for 6-8 minutes until the chicken is browned and the meat is penetrated. Be careful to turn the vegetables and meat frequently so that they do not burn.

When ready, squeeze half a lime over the hot preparation.

Serve the chicken on heated tortillas, with grated cheddar on top and a portion of salsa or yogurt next to them.

Verdict: We liked the mix of paprika and cumin. They give a pleasant aroma and sweetness to the meat, which perfectly complements the hot salsa. It is a dish that is easy to cook, and if you want to keep an eye on it all the time, you can leave the heat on medium to low and cook for an additional 5-6 minutes.

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