Chicken Fajitas

From: adapted from the recipe on the back of a packet.
Serves 4.

If there are any tortillas left over they will keep for weeks in the fridge in a plastic bag; the bag is important to stop them drying out.
Any left-over chicken can be kept in the fridge for 2 or 3 days.

Serve with 2 or 3 carrots, peeled, topped and tailed, and cut into batons.



  1. Cut the chicken into small bite-size pieces or thin strips.
  2. Heat the olive oil in a pan.
  3. Add the onion pieces and cook until they start to brown.
  4. Add the chicken to the pan in a single layer if possible.  Do not stir, leave it to cook until the underside of the meat starts to turn golden-brown: about 5 minutes depending on how hot the pan is and how much meat you’re cooking.
  5. When the underside of the meat is golden-brown, sprinkle both of the seasoning mixes over the meat and add the chopped peppers.
  6. Give it all a good stir then continue to cook, stirring occasionally, until the meat is cooked through.
  7. Serve with the warm tortillas (the packet will tell you how to heat the tortillas).

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