Chicken Fajitas

Since my family and I don’t always eat out or go places, I have decided to post some of the recipes that I try… and this is so I share something and stay connected with you guys. πŸ˜› πŸ™‚ I won’t be sharing tech or product reviews coz I don’t really do that… or maybe not yet. I will be sharing recipes — yay! πŸ™‚ And my first one is Chicken Fajitas.

As I’ve mentioned before, I like all delicious food that come in a wrap — tacos, burritos — and because we eat mostly chicken, fish, and veggies now, I thought of trying this one.

Chicken Fajitas

This recipe isn’t my own; I got this from a recipe book, which I bought a loooong time ago. If you decide to try this, let me know how it went. πŸ™‚

Ingredients: (Serves 4)

  • 3 tbsp olive oil, plus extra for drizzling
  • 3 tbsp maple syrup or honey
  • 1 tbsp red wine vinegar
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 – 2 tsp dried red pepper flakes
  • 4 skinless, boneless chicken breasts
  • 2 red peppers, deseeded and cut into 2.5cm/1inch strips
  • salt and pepper
  • 8 flour tortillas, warmed


  1. First, place the oil, maple syrup, vinegar, garlic, oregano, pepper flakes, salt, and pepper in a large, shallow plate or bowl and mix together.
  2. Next, slice the chicken across the grain into slices 2.5cm/1inch thick. Toss in the marinade until well coated. Cover and chill in the refrigerator for 2 – 3 hours, turning occasionally.
  3. Heat a griddle pan until hot. Lift the chicken slices from the marinade with a slotted spoon, lay on the griddle pan and cook over medium-high heat for 3 – 4 minutes on each side, or until cooked through. Remove the chicken to a warmed serving plate and keep warm.
  4. Lastly, add the peppers, skin-side down, to the griddle pan and cook for 2 minutes on each side. Transfer to the serving plate.
  5. Serve at once with the warmed tortillas to be used as wraps.

Chicken Fajitas


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