Go Back
+ servings

Homemade Chicken Fajitas

(October unprocessed cheat: I used Chili-Lime Cholula on mine.)
Course Entree
Cuisine Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Yield 8 servings
Calories 327 kcal
Author Dr. Yoni Freedhoff


4-Ingredient Whole Grain Tortillas

  • 2 cups Whole Grain Whole Wheat Flour
  • 1/2 tsp. Sea Salt
  • 1/4 cup Oil
  • 1/2 cup Warm Water

Stupid-Easy Chicken Fajitas

  • 3 Tbs. Lime Juice
  • 1 tsp. minced fresh Garlic
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 2 whole Chicken Breasts cut into strips
  • 1 medium Onion sliced
  • 2 Peppers green, yellow, red, whatever, sliced
  • 2 cups shredded Cheddar Cheese



  1. Mix it all up, and let the dough rest for 30 minutes.
  2. Divide into 10 small balls.
  3. Take two large pieces of parchment paper and roll the dough out in between (or use a tortilla press)
  4. Oil a non-stick pan with a smidgen of a neutral-tasting oil. Heat the pan on high for 5 minutes.
  5. “Fry” the tortillas, flipping once. Cook 30 to 60 seconds per side.
  6. Keep finished tortillas warm in a toaster oven at a low temperature while frying the rest.


  1. In small bowl, mix first 4 ingredients.
  2. Add chicken and marinate for 15 minutes.
  3. In skillet, cook onion and chicken with marinade for 3 minutes.
  4. Add peppers, sauté for 3 minutes.
  5. Divide among tortillas.
  6. Top with cheese and/or salsa, and/or guacamole, and/or Cholula!
  7. Roll up and serve.