Chicken Fajita Friday!


Serves 4
Prep time:
15 minutes
Cooking time: 8 minutes


1 red pepper
1 green pepper
1 onion
2/3 chicken breasts
1 tbsp olive oil
200ml natural yogurt
8-10 tortilla wraps
75g cheese
Squeeze of lime (optional)
100g tomatoes
50g lettuce
Fresh coriander (optional)
Fajita seasoning:
½ tsp cumin
1 tsp paprika
A pinch of chilli powder (optional)
1 garlic clove, crushed (or ½ tsp garlic powder)
Black pepper





  1. Mix up all the fajita seasoning ingredients into a bowl
  2. Slice your chicken into equal sized strips and then tip them into the seasoning bowl, giving the strips a thorough coating.
  3. Cut your peppers in half and de-seed them. Peel the onion and thinly slice. If you have any other vegetables in the fridge, feel free to add them in! The more you add the more filling you’ll end up with, and more flavour! Add this to the bowl of seasoning and chicken. This can all be done in advance, so that the chicken and veg soak up all the flavourings from the spices; just cover with cling film and chill.
  4. Heat the olive oil in a frying pan and once hot, add the chicken and vegetable mix, constantly stirring for 8 minutes or so, until the chicken is cooked through and golden. Add a squeeze of lime juice to freshen up the flavours
  5. Meanwhile, heat your tortilla wraps, following pack instructions. This can usually be done either in a microwave or oven.
  6. Chop the tomatoes, grate the cheese and wash the lettuce leaves, then place in separate bowls along with the natural yogurt, ready for fajita assembling! Top your fajitas with some freshly chopped coriander to give it that authentic taste.


We’ve gone for the usual vegetables in fajitas, but you can use whichever ones you like; mushrooms, carrots or courgette. Get the kids involved in the prep and enjoy the result.