Chicken fajitas

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


1/2 lime

1/2 green chilli

1 clove garlic

1x15ml spoon coriander

1x10ml spoon oil

1 small chicken breast (or 3-4 thighs)

1/2 onion

1/2 green pepper

2 tortillas

1 tomato

25g cheddar cheese

1x15ml spoon guacamole (or salsa), optional


Chopping boards, knives, juice squeezer, garlic press, mixing bowl, grater, wok or saucepan, measuring spoon, 2 metal spoons, weighing scales.


1. Prepare the marinade:

  • squeeze the lime;
  • peel and crush the garlic;
  • de-seed and slice the chilli;
  • chop the coriander;
  • stir everything together with the oil.

2. Remove any skin from the chicken and cut into strips, ideally using a red board. Thoroughly wash and dry hands after touching the raw meat. Mix with the marinade and place in the fridge, covered, until needed.
3. Prepare the remaining ingredients with a fresh knife on a clean chopping board:

  • slice the onion and green pepper;
  • chop the tomato;
  • grate the cheese.

4. Add the marinated chicken to the wok or frying pan and stir-fry for about 4 minutes. Check that the chicken is cooked.

5. Add the onion and green pepper and continue to cook for a further 2 minutes.

6. Spread a little chicken in the centre of the tortilla, add some tomato, cheese and guacamole, then roll up.


Top tips:

  • Warm the tortillas in the microwave oven for 20 seconds.
  • Go for extra vegetables for a vegetarian alternative.
  • Other types of meat could be used, e.g. thin strips of beef or turkey.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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