Chicken Fajitas

A family favourite! Warm up the tortillas in a dry frying pan and keep them warm wrapped foil.

chicken fajita

Serves: 4 people for a light lunch or 2 people for a large meal


  • Glug of rapeseed oil
  • 1 red pepper cut into strips
  • 1 red onion sliced thinly
  • 1 chicken breast cut into strips
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • A teaspoon of finely diced red chilli (optional, leave out if you don’t like it hot)
  • Half a lime, juiced
  • Pack of small tortillas


  1. Mix all the ingredients together in bowl and then cover and refrigerate for at least an hour but if you have time up to 24 hours
  2. Take a large non-stick frying pan and put on a high heat
  3. Add the fajita mixture to the pan and cook stirring occasionally. It will take around 5 to 6 minutes for the chicken to be cooked through. Remove a piece from the pan and cut it in half to check that it is cooked thoroughly. Once cooked remove from the heat
  4. Place one or two small frying pans on a high heat and dry fry the tortillas one at a time in the pan. Covering them over with foil on a plate will help keep them warm while the remainder are cooked
  5. Serve warm straight from the pan with all your favourite accompaniments!

Cooks notes

  • Prepare lots of accompaniments to go with the fajitas – sour cream, avocado, guacamole, grated cheese, diced red onion, shredded lettuce etc.
  • Squeeze over the other half of the lime for a zingy dish.

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

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