Chicken Tender Fajitas



30 minutes

total time


2 tablespoons canola or other neutral oil, divided

1 pound chicken tenders

1 tablespoon fajita or taco seasoning

2 large bell peppers (any color), seeded and sliced

1 large red onion (12 ounces), cut into 16 wedges

⅛ teaspoons fine salt, plus more to taste

¼ cups water

8 6-inch flour or corn tortillas

sour cream or plain Greek yogurt, for serving (optional)

hot sauce, for serving (optional)


In a large skillet (not nonstick) over medium-high heat, heat 1 tablespoon of the oil until shimmering.

Add the chicken and fajita seasoning. Cook, tossing with tongs, until the tenders are coated in the seasoning, then spread them out in a single layer in the pan. Cook until browned on one side, about 3 minutes, then flip and continue cooking until cooked through, about 3 minutes more. Transfer the chicken to a plate.

Reduce the heat to medium. Add the remaining 1 tablespoon of oil, the peppers, onion wedges and salt. Cook, tossing occasionally, until well browned and tender-crisp, about 10 minutes.

Add the water and, using a wooden spoon, scrape up and incorporate any browned bits on the bottom of the pan.

While the vegetables cook, wrap the tortillas in a damp tea towel and microwave them on HIGH for 30 seconds. Transfer the still-wrapped tortillas to a plate.

Use two forks to tear each chicken tender into 3 to 4 pieces and return them to the pan, along with any accumulated juices. Toss to combine.

Taste, and season with more salt, if desired. Serve with the tortillas, sour cream or yogurt, and hot sauce, if desired.


Serving Size

Per serving (1 heaping c



Total Fat

16 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



86 mg


546 mg

Total Carbohydrate

53 g

Dietary Fiber

5 g

Total Sugars

14 g


34 g



30 minutes

total time
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