Smoky Chicken Fajitas Recipe

These smoky chicken fajitas are fast, colourful, and make your kitchen smell unreal. You’ve got soft tortillas, tender chicken, charred peppers, and crunchy vinegar-soaked cabbage — all ready in under 30. Perfect midweek dinner, no stress, no fluff.

Ingredients Needed

For the Filling:

• 200g red cabbage
• 1 tbsp red wine vinegar
• 2 x 200g skinless chicken breasts
• 1 red pepper
• 1 large red onion
• 1 x 180g jar of smoky fajita or taco sauce
• Olive oil (about 2 tbsp total)
• A few sprigs fresh coriander

For Assembling:

• 8 small flour tortillas
• 1 lime (optional)
• Natural yoghurt (optional)

How To Make Smoky Chicken Fajitas

1. Cook the Veggies: Slice up the red pepper and red onion. Heat a little oil in the same pan, throw them in, and cover. After a couple minutes, lift the lid and fry ‘til golden, soft, and sweet. Stir now and then.
2. Add the Main Ingredient: Slice chicken thick. Fry in a bit of oil ‘til cooked and golden — about 6 to 8 minutes. Set aside.
3. Assemble the Dish: Add cooked veg back to the pan, stir in the smoky sauce. Return the chicken, toss to coat. Add a splash of water if it’s dry. Scatter over coriander.
4. Grill to Perfection: Not grilling literally — but heating wraps right before serving makes all the difference. Do it in a dry pan or oven, not microwave if you can help it.
5. Serve Hot: Lay out the tortillas, pile in the smoky chicken and veg. Add a spoon of cabbage slaw, squeeze of lime, maybe yoghurt. Eat quick before they cool.

Why I Love This Recipe

Made this on a weeknight after work with zero energy. And still — it turned out like something you’d get in a good little taqueria. Crunch from the cabbage, smoke from the sauce, yoghurt to cool it all down. Plus it’s a good one for sharing. Just pass the pan and build your own.

Recipe Tips

• Shred the cabbage fine so it softens quicker in vinegar
• Cook chicken in batches so it browns, not steams
• Don’t skip the coriander — it really freshens up the whole thing
• Warm tortillas right before serving for best texture
• Sauce looking too thick? A splash of water fixes it
• You can sub in chicken thighs if you like it juicier
• Add chilli if you want heat — this one’s more smoky than spicy

How To Store Smoky Chicken Fajitas

• At Room Temperature: Eat within an hour, especially if yoghurt or lime is on it.
• In the Fridge: Cool chicken + veg mix, store sealed up. Lasts 2–3 days.
• In the Freezer: Freeze filling only, in bags or containers. Up to 2 months.
• Reheating: Fry gently in a pan or microwave with splash of water. Tortillas fresh are better than frozen.

Nutrition Facts (per serving, includes yoghurt + tortilla)

• Calories: ~430
• Carbs: 35g
• Protein: 30g
• Fat: 20g
• Sugar: 6g
• Fibre: 4g
• Sodium: Moderate to high (depends on sauce)

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make these vegetarian?
  A: Yup. Use grilled mushrooms, tofu, or even black beans instead of chicken.
• Q: Can I prep the cabbage ahead?
  A: Totally. It actually gets better after 20–30 mins in vinegar.
• Q: What sauce should I use?
  A: Any smoky fajita or taco-style jar — chipotle works well too.
• Q: Can I use pre-cooked chicken?
  A: You can, but it won’t get the same golden edges. Just warm it in with the sauce.