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Chicken Fajitas in a Flash

15 minutes
10 minutes


  • ☐ 2 tablespoons extra virgin olive oil, divided
  • ☐ 12 – 16 oz. Raley’s frozen mixed pepper strips OR 1 green, yellow and red bell peppers, sliced
  • ☐ 1 yellow onion, sliced
  • ☐ 1 lb. raw chicken breast, cut into thin strips
  • ☐ 1 packet Raley's fajita seasoning (other seasoning available)
  • ☐ 1/3 cup water
  • ☐ 1 tsp Italian seasoning
  • ☐ 1 package whole wheat tortillas (or corn tortillas)
  •   Low carb options and corn options available as well
  • Optional
  • ☐ Pico de Gallo
  • ☐ Light sour cream or plain Greek yogurt
  • ☐ Avocado, sliced
  • ☐ Cilantro
  • ☐ Lime


  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. When hot, add vegetables and cook until they soften, about 6-10 minutes, take out of pan and set aside.
  2. Add the remaining 1 tablespoon of olive oil and heat for about 30 seconds in the pan. When hot, add chicken and cook until the center reaches 165°F, about 6-10 minutes.
  3. Add the vegetables back into the pan. And add the fajita seasoning and water. Stir well and cook for another 2-3 minutes.
  4. Warm tortillas in damp paper towel in microwave oven 20-30 seconds.
  5. Serve – divide fajita mixture evenly into the tortillas and top with desired toppings, Pico de Gallo, sour cream, avocado slices, and chopped cilantro. Have a sliced lime on the side to add as well.

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