The Best Chicken Fajitas with bell peppers and homemade flour tortilla. This marinated Mexican style chicken fajitas is perfect for all occasion from party to picnic.
Since I make my own flour tortilla, I start making more simple chicken dish to go with the flour tortilla. One of the easiest is this chicken fajitas, that is bursting with flavour. I also added colourful capsicum to make it more healthy and appealing as well for little kids like Dydy.
This kind of chicken dish, chicken fajitas, can be served for lunch, dinner, or even breakfast. I like to prepare the chicken fajitas ahead and bake it later to have crispier textures of the tortilla. Besides, this chicken fajitas is the perfect food for picnic or chilling out in the park. Me and Dydy like to do that sometimes especially during this winter afternoon. I will just pack some wrap or sushi with fresh juice, and just sit down in the park, enjoying the cool breeze and beautiful scenery.
Yes, in the winter not summer. Personally, I don’t like picnic in summer as I hate sun. I’m more excited with winter than summer where I could wear nice puffy jacket. I just started to wash all of my winter clothes and keep the summer clothes in the storage room. This is the pictures taken by dydy last week during Sydney Vivid Festival where I wear my cute puffy jacket.
We just love winter. Therefore, we never go picnic during summer. We went once, and it turned out disaster. The moment we sit in the park, Dydy started to move and scratch because of his itchiness as he has allergy to heat. While dydy was itching, I was too busy covering myself with sun cream, as I don’t want my skin to tan. The sun cream ended up so sticky, and I still need to apply mosquito cream. Total Nightmare! None of us can fully enjoy the picnic. We ended up going home after 15 minutes in the park. Since then, we never even think about picnic during summer anymore. That’s great that there are another 3 seasons: autumn, spring and winter, where we could enjoy our time in the park.
Sometimes, I’m so glad that we are in Australia, where we could just go sit in the park peacefully in the weekend, forget about work, and enjoy each other company. Back in Indonesia, there is no park at all. Well, there is park, but no one will sit in the park and date there. It’s really dirty and dangerous. The only place we could enjoy is coffee shop or mall.
This chicken fajitas is really simple and one of Dydy favourite wrap. It’s basically just marinating chicken with spices, and pan frying it with capsicum later on.
Firstly, add all marinating ingredients in the bowl along with the thinly sliced chicken breast. Marinate in the fridge for at least 30 minutes.
Then, heat up a tablespoon of oil in a pan. Fry the onions for few minutes until it starts to turn slightly transparent.
Add the capsicum and fry until capsicum starts to turn soft. Don’t overcook it as you still want to have that crunchiness of the bell pepper. Set aside in the bowl.
In the same pan, add another tablespoon of oil in the pan, and pan fry marinated chicken until it is brown on both sides.
Add back the capsicum and onion in the pan, along with the remaining chilli powder, cumin powder and salt to taste. Mix until all combine and close the heat. Let it cool.
When ready to serve, pre-heat oven to 180C degree. In a baking sheet, lay out flour tortilla, and topped it with chicken fajitas. Bake for 10 minutes, and serve immediately.
- 350g chicken breast, thinly sliced
- 4 flour tortillas
- ½ red pepper, sliced lengthwise
- ½ green pepper, sliced lengthwise
- ½ yellow pepper, sliced lengthwise
- 1 onion, sliced lengthwise
- ¼ tsp chilli powder
- ¼ tsp cumin powder
- 2 tbsps olive oil
- salt to taste
- 1 spring coriander, finely chopped
- 1 tsp oregano
- ¼ tsp cumin powder
- ½ tsp chilli powder
- ½ tsp mince garlic
- ½ tsp salt
- Firstly, add all marinating ingredients in the bowl along with the thinly sliced chicken breast. Marinate in the fridge for at least 30 minutes.
- Heat up a tablespoon of oil in a pan. Fry the onions for few minutes until it starts to turn slightly transparent.
- Add the capsicum and fry until capsicum starts to turn soft. Don't overcook it as you still want to have that crunchiness of the bell pepper. Set aside in the bowl.
- In the same pan, add another tablespoon of oil in the pan, and pan fry marinated chicken until it is brown on both sides.
- Add back the capsicum and onion in the pan, along with the remaining chilli powder, cumin powder and salt to taste.
- Mix until all combine and close the heat. Let it cool.
- When ready to serve, pre-heat oven to 180C degree.
- In a baking sheet, lay out flour tortilla, and topped it with chicken fajitas. Bake for 10 minutes, and serve immediately.
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