These sheet pan chicken fajitas are a delightful blend of tender chicken breast and colourful peppers (capsicum), all cooked on a single sheet pan. With minimal cleanup, these homemade chicken fajitas bring vibrant Mexican flavours right to your table. Perfect for a quick and delicious weeknight dinner or make-ahead chicken fajitas for meal prep.
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Why you'll love this recipe
Make-ahead. Prepare these chicken fajitas in advance for a quick and easy meal during busy days. Simply store the cooked chicken and peppers in the fridge, then reheat and serve with tortillas for a hassle-free dinner.
Homemade seasoning. My recipe includes a homemade fajita seasoning which beats the store-bought mixes. Customise to your flavour palette and spice levels.
Sheet pan simplicity. Cook everything on one sheet pan for minimal cleanup (because it can't just be me who hates cleaning dishes). You can also make this in the air-fryer (tips included in the recipe card)
Versatile and family-friendly. These homemade chicken fajitas wraps can be made with a variety of toppings to suit everyone.
Ingredients
Capsicum/Peppers. As this chicken fajita recipe has minimal ingredients, I recommend the trio of capsicums for variety of flavour - however you can use any combination, or the same colour, depending on what is available to you.
Red onion. Red onion adds a subtle sweetness and a bit of crunch to the chicken and peppers sheet pan; you can use white or yellow onion as a substitute if needed.
Chicken breasts. Large chicken breasts are the main protein source in these baked chicken fajitas; boneless, skinless thighs can be used as an alternative for a juicier texture.
Tortillas. Tortillas are used to wrap the chicken fajitas for serving; flour or corn tortillas can be used depending on your preference for serving the homemade chicken fajitas.
Mexican seasoning. You can use store-bought or my recommended combination of herbs and spices (garlic powder, onion powder, dried oregano, cumin, paprika and cayenne pepper). Making your own helps you customise the Mexican seasoning for your fajitas to your liking.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make one pan fajitas
- Prepare the ingredients
Slice the capsicums, red onion and chicken breast into slices.
- Add to sheet pan
Add the prepared ingredients in a single layer onto a sheet pan. Coat with olive oil and then the homemade fajita seasoning. Using your hands, mix well and make sure the ingredients are spread easily.
- Cook
Bake the chicken fajita ingredients in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred.
- Warm Tortillas
While the chicken and vegetables are baking, warm the tortillas according to package instructions. You can heat them in a dry skillet over medium heat or in the oven wrapped in foil for the last 5 minutes of the cook.
- Assemble and Serve
Remove the sheet pan from the oven once the chicken and vegetables are done. Let it cool for a few minutes.
Serve the chicken and peppers mixture on the warmed tortillas. Top with your favourite garnishes, such as salsa, guacamole, or sour cream, if desired.
Top Tip
Ensure that the chicken and vegetables are cut into uniform pieces. This helps them cook evenly and ensures a consistent texture in each bite.
Recommended equipment
- Large knife
- Chopping board
- measuring spoons
- Sheet pan
- Meal prep containers (optional, for storing)
- Reusable ziplock (optional, for freezing)
- Vacuum sealer (optional, for freezing)
- Souper cubes (optional, for freezing)
Meal prep and leftovers
These chicken fajitas can be meal prepped, giving you an easy and flavourful option for your week. I've given you all the tips and tricks to meal prep chicken fajitas so you don't even have to think - just enjoy the convenience!
Storing
Store the chicken fajitas mixture in airtight containers in the refrigerator for up to 4 days.
Keep the tortillas and any extras you want to add separate to the chicken fajita mix to prevent them from becoming soggy.
Reheating
Reheat the chicken fajitas mixture in the microwave or on the stovetop until thoroughly heated.
Microwave. Reheat the mixture on 1 minute intervals, stirring each time to ensure an even re-heat (this should take about 2-3 minutes). To avoid dryness, add a splash of water or salsa and stir occasionally during reheating.
Add tortillas to the microwave and reheat for 2 minutes (or according to packet instructions).
Stovetop. Reheat the homemade chicken fajita filling on the stovetop for approx. 5 minutes, stirring regularly for an even cook. Finish by heating the tortillas on the stove top - 1-2 minutes each side.
Freezing
Freeze the chicken fajitas mixture in freezer-safe bags or containers for up to 6 months. Thaw in the refrigerator overnight before reheating. To maintain quality, remove excess air from the bags or containers to prevent freezer burn.
I wouldn't recommend freezer the tortillas or toppings as they can be prone to freezer burn and will make the texture unpleasant.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
To make homemade fajita seasoning, mix together oregano, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper for heat. Adjust the spices to your taste to create a flavourful blend for your homemade chicken fajitas.
To cut chicken breast for fajitas, slice the chicken into thin strips against the grain. This ensures the meat remains tender and easy to chew in your chicken fajitas wraps.
Yes, chicken fajitas can be frozen. Store the cooked chicken and vegetable mixture in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator before reheating to maintain the best texture and flavour.
I don't recommend the tortillas to be frozen, or the toppings.
Other Mexican-inspired dishes you might like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
One Pan Chicken Fajitas Wraps
Ingredients
Mexican Fajitas
- 1 red capsicum sliced
- 1 green capsicum sliced
- 1 yellow capsicum sliced
- 1 red onion sliced
- 400 g (2 large) chicken breasts large, sliced
- 20 ml (1 tbsp) extra virgin olive oil
- 9 tortillas
Mexican seasoning (homemade), optional
- 5 g (1 tsp) garlic powder
- 5 g (1 tsp) onion powder
- 5 g (2 tsp) dried oregano
- 10 g (2 tsp) cumin powder
- 10 g (2 tsp) paprika
- 2 g (¼ tsp) cayenne pepper adjust to preferences
- Salt and pepper
Instructions
Prepare
- Slice the capsicums, red onion and chicken breast into slices.
- Add the chicken, peppers and onion in a single layer onto a sheet pan. Coat with olive oil and fajita seasoning, mix well and make sure the ingredients are spread evenly, preferably in a single layer (see below for air fryer tips)
(option 1) Cook in Oven
- Bake the chicken fajita ingredients at 160C for 20-25 minutes, or until the chicken is fully cooked (74C) and the vegetables are tender and slightly charred.
(option 2) Cook in Air fryer
- If you want to cook in an airfryer, add all your ingredients to the basket. You'll have to re-open the basket and mix the ingredients every 5-10 minutes to ensure even cooking as it won't be in a single layer.
- I suggest testing a couple pieces of chicken throughout the mixture to determine whether they've reached 74C. This should take approx. 20-25 minutes @160, depending on the size of your airfryer.
Warm the Tortillas
- While the chicken and vegetables are baking, warm the tortillas according to package instructions. You can heat them in a dry skillet over medium heat or in the oven wrapped in foil for the last 5 minutes of the cook. You can also heat them up in the microwave for approx. 2 minutes.
Assemble and Serve
- Remove the sheet pan from the oven once the chicken and vegetables are done. Let it cool for a few minutes.
- Serve the chicken and peppers mixture on the warmed tortillas. Top with your favourite garnishes.
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