- 2 boneless, skinless chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4-6 flour tortillas
- Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro
In a large skillet or frying pan, heat the olive oil over medium-high heat.
Add the sliced chicken to the pan and cook until it's no longer pink and has some browned edges, usually around 5-7 minutes.
Add the sliced bell peppers and onions to the pan with the chicken. Stir-fry them for another 5-7 minutes until they become slightly softened but still have a bit of crunch.
Reduce the heat to medium, and add the minced garlic, chili powder, cumin, paprika, salt, and pepper to the pan. Stir everything together to coat the chicken and vegetables evenly with the spices. Cook for an additional minute or two to let the flavors meld.
Warm the flour tortillas either by wrapping them in a damp paper towel and microwaving them for 30 seconds or by heating them in a dry skillet over medium heat for about 30 seconds on each side.
Serve the chicken fajita mixture on the warm tortillas and garnish with your preferred toppings, such as shredded cheese, sour cream, salsa, guacamole, and chopped cilantro.
Roll up the tortillas and enjoy your delicious Chicken Fajitas!
You can also make this meal even more international by adding various condiments and sauces from different cuisines, such as a dash of Sriracha for some heat, teriyaki sauce for an Asian twist, or tzatziki for a Mediterranean touch. It's a versatile dish that you can easily adapt to suit different tastes. Enjoy!