Uploaded March 2026 | Updated September 2026, 2 weeks ago
Forget the takeaway this weekend, whip up this easy-but-delicious chicken fajita sharing platter instead!
Ingredients
8 small flour tortillas/flatbreads (use gluten-free tortillas or GF pittas if necessary)
3 skinless chicken breast sliced into strips
3 tbsp oil (neutral oil such as avocado or olive oil)
2 tbsp fajita seasoning
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 onion
To Serve:
1 avocado sliced (brush with a little lemon/lime juice to prevent browning)
1 bunch fresh coriander/cilantro roughly chopped
120 ml (1/2 cup) sour cream
250 g (1 cup) salsa
50 g (1/2 cup) grated cheddar cheese
1-2 jalapenos sliced
1-2 limes sliced or cut into wedges
Instructions
✅Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.
✅Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
✅Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle – turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you’ll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
✅Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it’s not too hot to serve).
✅Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.
✅Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with sour cream, salsa, shredded cheese, jalapenos, and lime wedges.
Forget the takeaway this weekend, whip up this easy-but-delicious chicken fajita sharing platter instead!
Ingredients
8 small flour tortillas/flatbreads (use gluten-free tortillas or GF pittas if necessary)
3 skinless chicken breast sliced into strips
3 tbsp oil (neutral oil such as avocado or olive oil)
2 tbsp fajita seasoning
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 onion
To Serve:
1 avocado sliced (brush with a little lemon/lime juice to prevent browning)
1 bunch fresh coriander/cilantro roughly chopped
120 ml (1/2 cup) sour cream
250 g (1 cup) salsa
50 g (1/2 cup) grated cheddar cheese
1-2 jalapenos sliced
1-2 limes sliced or cut into wedges
Instructions
✅Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.
✅Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
✅Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle – turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you’ll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
✅Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it’s not too hot to serve).
✅Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.
✅Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with sour cream, salsa, shredded cheese, jalapenos, and lime wedges.
