Chicken and Vegetable Fajitas

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Wrap your leftover chicken and vegetables in a tortilla to make these tasty fajitas.

20 Minutes

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  • 1 tablespoon oil
  • 450g leftover or frozen vegetables
  • 2-3 teaspoon fajita seasoning
  • 400g can chopped tomatoes (or fresh tomatoes if you have them)
  • 250g leftover roast chicken, shredded
  • 8 tortillas
  • To serve: grated cheese, sour cream


  1. Heat the oil in a large frying pan and fry the vegetables for 5 minutes.
  2. Add the fajita seasoning and cook for 1 minute. Stir in the chopped tomatoes, rinse the can with a dash of water and add to the pan. Cook for 4-5 minutes. Stir in the chicken and heat through.
  3. Warm the tortilla wraps according to pack instructions.
  4. Divide the chicken mixture between the tortillas, add cheese and roll up.
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