Chicken Fajitas

  • Prep Time
    10 minutes (4 hours marinating)
  • Cook Time
    15 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 6 Boneless, skinless chicken breast halves, about 170g each

For the marinade

  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 1/4 teaspoon sugar
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin

Other ingredients

  • 1 red onion, cut into 10mm slices
  • 4 tomatoes, cut into 10mm slices
  • 1 red or yellow capsicum, stem and seeds removed and cut into quarters
  • 6 large flour tortillas
  • 1 avocado, sliced
  • Salsa


Step 1
To make the marinade:
Use a shallow, non metal container and combine the ingredients. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Step 2
Remove the chicken breasts from the marinade and discard the marinade. Cook the chicken breasts over direct/medium heat. Preheat a hotplate over direct/high heat and cook the onion slices, tomato slices and capsicum
quarters. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side.

Step 3
Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum and avocado in warm tortillas and roll up to eat. Serve with salsa.

Serves 6.