Chicken Fajitas in a Flash

Remember the quinoa with bell peppers and chicken recipe I shared with you a while back?

I also use that recipe — everything except the quinoa — to make really good, really quick chicken fajitas.

chicken fajitas in a flash

chicken fajitas

Chicken Fajitas


  • chicken breasts, about 3 
  • three bell peppers; one each of orange, yellow, and red
  • 1 onion
  • 8 flour tortillas
  • shredded cheddar cheese, about 2-3 cups
  • Tony’s Creole seasoning
  • olive oil


1) Heat oil in a large skillet.

2) Slice onions and bell peppers. I use an 11-cup Cuisinart food processor
, which makes slicing super zippy. (I balked when Dear wanted me to get such a huge food processor. I use it all the time, to capacity. And my boys aren’t even teenagers yet. 😉 Thanks, Dear.)

3) Cut chicken up into bite-sized cubes. Tip: If your breasts are frozen, defrost them almost all the way but not quite; they are so much easier to cut when they’re still a bit hard.)

4) Add chicken to skillet, searing if you want.

5) Add onions and bell pepper and cook until veggies are soft and meat is cooked through. Season with Creole seasoning.

6) Remove filling from skillet, place tortilla in it and spread with cheese according to the amount you like.

7) Add filling and fold up. Serve.


So tasty. So quick. Jazz it up with sour cream, hot sauce, cilantro, spritz of lime. Add it to your arsenal.

chicken fajitas wrapped in tortilla

Disclosure: Compensated affiliate. 


  1. WHY did I never think of this?!? I do chicken and peppers all the time, and this is the perfect way to use up the leftovers AND make dinner in 10 minutes or less. Brilliant!