For the Fajita filling

  • 1 pound boneless, skinless chicken breasts cut into strips
  • 4 tablespoons olive oil plus extra for frying
  • 2 tablespoons lime juice
  • 1 ½ tablespoon Fajita seasoning
  • 3 medium bell peppers cored and sliced
  • 1 large onion peeled, halved and thinly sliced

To serve

  • 8 medium flour tortillas
  • toppings of choice we like salsa, sour cream and guacamole


  • Toss chicken with 1 tablespoon olive oil, lime juice and Fajita seasoning.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then cook chicken in two batches until cooked through on the inside and lightly charred on the outside, about 2-3 minutes per side. Remove from skillet and set aside on a plate.
  • Place onions in skillet and cook over medium-high heat until fully softened and lightly browned, about 4-5 minutes. Remove and set aside on a plate.
  • Place peppers in skillet and cook over medium-high heat until cooked to your liking.
  • Once peppers are done, place chicken and onions back in skillet and toss for 30-60 seconds over medium-high heat, until heated through. Serve chicken filling immediately with warmed flour tortillas, and your favorite toppings.

Recipe from: savorynothings.com