New recipes

Extra mild super tasty fajitas recipe

Extra mild super tasty fajitas recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken

Experience all the flavours of Mexican cooking but without the heat! Succulent chicken strips coated in a smooth tomato stir-in sauce, topped with cool herb soured cream and wrapped up in a warm flour tortilla.

5 people made this

IngredientsMakes: 8 chicken fajitas

  • 500g chicken breast, cut into thin strips
  • 1 jar tomato stir-in sauce
  • 100ml soured cream
  • 1 sachet Mexican seasoning mix
  • 8 soft flour tortillas
  • shredded lettuce, to serve
  • chopped fresh tomatoes, to serve

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Add a splash of oil to a hot pan and stir-fry the chicken until lightly browned.
  2. Add the stir-in sauce to the chicken and leave to simmer away for a few minutes until the chicken is covered in the tomato sauce and thoroughly cooked.
  3. While you're waiting for the chicken, grab 100ml of soured cream and stir in the herb seasoning mix to create the cool herb topping.
  4. To warm the tortillas, pierce the packaging and microwave on full power for 35 to 40 seconds (cooking time may vary depending on microwave). To heat in the oven, remove packaging, separate tortillas and wrap in foil. 10 minutes at 200 C / Gas 6 should do it. Keep them covered and warm until ready to serve.
  5. Serve the warm tortillas with the tomato chicken mixture, the soured cream topping, shredded lettuce and chopped tomatoes


For a truly Mexican experience, let everybody dig in and help themselves! Grab a tortilla each, spoon in the delicious filling and top with the Cool Herb Soured Cream, crunchy lettuce and tomatoes. Forget the knives and forks...simply roll and enjoy! Make it easier for smaller hands to wrap the fajita by splitting the soft flour tortilla in half before filling.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Slow Cooker Chicken Fajitas

These easy slow cooker chicken fajitas are exactly what you need for your next taco Tuesday. Chicken breasts and peppers are combined with tasty fajita seasoning and slow cooked to perfection.

This post may contain affiliate links. Read more about it in the privacy policy.

Check out my collection of slow cooker shredded chicken recipes for more easy dinner inspiration!

My favorite thing about slow cooker dinners is how easy they are to make. Pulled chicken has never been more convenient! All you have to do is add the ingredients to the slow cooker, turn it to low and wait for a few hours.

The meat will cook slowly over a low heat, resulting in an incredibly juicy, tender and delicious chicken.

This is the perfect family meal for busy people. Get the dinner ready in the morning, and leave it to cook until you're ready to eat in the afternoon. The dish can be ready to eat within a few hours, or you can leave it for half a day with no issue.

Extra Mild Super Tasty One Pan Rice Meal recipe

The perfect all-in-one meal for the whole family u0026amp without the heat thanks to this extra mild, super tasty recipe, flavourful seasoned rice, tender chicken and your choice of vegetables, simmered in a delicious creamy lime stir in sauce.


1 x Old El Paso Extra Mild Super Tasty One Pan Rice Meal kit

1 x green pepper (optional)

1 can of Green Giant Sweet corn 198g (optional)

2 tbsp of oil or Fry Light Spray


  • Slice the chicken breasts, pepper and onion into medium-sized chunks
  • Add 2 tablespoons of oil to the pan (I prefer to use FryLight spray) and stir fry the chicken over high heat until browned
  • Add the vegetable chunks and sweetcorn, stir well and leave to cook for 2-3 minutes
  • Add the seasoned rice and give it a good stir for 1 minute or so
  • Add the contents of the sauce pouch, spice mix and 350ml of water to the pan and stir well
  • Bring to the boil and then reduce to medium heat and leave to simmer for 10 minutes, stirring gently every now and again
  • Serve straight from the pan in the centre of the table and enjoy with family and friends

I would recommend popping over to the Old El Paso website to take a look at their great recipes and party planning section which gives you great ideas on snack, meals and desserts to WOW your friends and family.


Fajitas de pollo is when I get fancy and use the Mexican word for chicken fajitas.

First of all, start off with boneless skinless chicken breasts. They cook much faster and slice beautifully for today’s recipe.

If i’m extra rushed like you can probably see, you can slice the chicken breast in half. You’ll get two identical pieces from one chicken breast, and this cooks in just 7-8 minutes over the stove.

You can also make Chicken fajitas in the oven, however I opted for a simpler straightforward recipe today. If you’re using whole chicken breasts, you can definitely add fajita veggies and stick that in the oven.

For this stove top quick version, you’ll start by seasoning the chicken on each side.

Make sure each side is well spiced up. There’s no marinade or waiting here, and this is a dry spice mix so it needs to full coat the chicken.

Use a stove top grill pan or any skillet, add oil and grill the chicken breast for 3-4 minutes on each side, and it’s ready!

Let the chicken rest for a few seconds before clicking them into half an inch strips.

Look at how succulent this chicken fajita looks!!

Fajita Spice:

I love using a dry spice when I’m not marinading or grilling my fajita recipe on the BBQ. Here’s what I use:

  • Salt
  • Pepper
  • Oregano
  • Cumin
  • Chilli Powder (ancho chilli, chipotle chilli, mild or spicy chilli powder—your choice).
  • Garlic Powder
  • Onion Powder

Now that your chicken is ready, it’s time to assemble and continue with the bowls!

20 Copycat Applebee’s Recipes

Looking for copycat Applebee&rsquos recipes that are spot-on? From spinach artichoke dip to chicken fajitas, you can make your Applebee&rsquos favorites at home!

When it comes to Applebee&rsquos, I admit I mostly go for the monthly cocktail specials, but I stay for the food!

From their zesty fiesta lime chicken to the indulgent peanut butter cheesecake, these Applebee&rsquos Recipes are surprisingly simple and just what we need at the end of this tough year.

Now isn&rsquot the time to be watching your waistline!

It&rsquos the time to enjoy a big bowl of warm spinach dip or a thick slice of maple butter blondie with a big scoop of ice cream and plenty of caramel drizzle.

Use this list of 20 amazing Applebee&rsquos recipes on those cold nights where leftovers just won&rsquot do.

What to serve with these fajitas:

  • Tortillas of your choice or lettuce wraps. We’ve been using the Siete grain free tortillas, and so far our favorite is the almond flour one.
  • Or pile these over my Cilantro Lime Rice for a fajita bowl.
  • Sliced ripe avocados for simplicity, or The Best Guacamole if you have an extra 10 minutes.
  • Fresh Pico de Gallo in the summer months or my Easy Blender Fire Roasted Salsa when tomatoes aren’t in season. Or try my Mango Salsa for a sweet-savory combo!
  • Lime wedges and freshly chopped cilantro.
  • Sour cream or a drizzle of my Instant Pot Paleo Queso.

The other thing I like to do with any taco/fajita/burrito type of meal is to forego any kind of tortilla. Instead we’ll just pile all the goodies into a bowl with either roasted sweet potatoes, or freshly steamed rice.

I hope you’ll enjoy having a new extra easy dinner to put into your weeknight rotation! If you do make these fajitas, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.

heart solid heart solid icon

Super Tasty Chicken Fajitas

‘Kids Tea Tuesdays’ has been a popular feature on the blog for some time now, so I’ve decided to shake it up a bit and bring in some fresh blood! We all have our own family favourites, store cupboard classics and frugal food tricks up our sleeves, so why not share yours with us? I’ll be sharing guest posts from fellow bloggers and also any tips, tricks or recipes sent in by you! If you like to get involved, click here to drop me a message.

This week I’m featuring Nicole’s mouth watering Chicken Fajita recipe! Nicole is from across the pond in Maryland, USA and her blog Where The Heart Is, documents her family life and more! I’m so please that Nicole has contacted me from the States as she brings a recipe that I wouldn’t have ordinarily tried with the kids. I may go with a mild chilli powder and possibly omit the jalapeños (and just add them for J and I) but I’m all for trying something new and this looks really tasty! Now, over to Nicole!

Hello, Buzymum readers! I’m so excited that Sonia asked me to guest post for you today! I also have a confession to make: I’ve never written a recipe blog post before. I mean, I read plenty of recipe blogs. I’m always looking for new ideas for dinners to feed my pack of ravenous wolves family. (Oops! Did I say the wolf thing out loud? Don’t tell my kids. They’re actually more like goldfish when it comes to eating. So long as you keep putting food in front of them, they’ll keep eating it. Even if it gets to the point where one more bite will cause their stomach linings to rip and their bodies to explode, they will take that last bite.)

Unbelievably, they’ve also become terribly picky lately! They’re bipolar little goldfish! They want all the food they can cram down their throats, unless it’s something “gross.” (Whatever that means! Everything I cook is delicious!)

I’ve been getting really into Mexican food lately, after spending the first 30-something years of my life totally devoted to Italian. But since my kids are weary about anything “weird-looking,” I try to stick to the basics. I came up with this Chicken Fajita recipe in an attempt to please us all. It’s got plenty of protein and fiber to fill you up, bright, colorful veggies, and it’s versatile. For the kids who don’t like tortillas or toppings (I’m looking at you, Raymond!) just leave those off. For everyone else, you can add on a huge variety of toppings to make it your own. The possibilities are endless.

Also, I’ll let you in on another little secret: I like to save money by bulking up my recipes with less expensive ingredients, like beans and vegetables, and adding just enough meat for flavor, but not so much as to break the bank.

So let’s get to the recipe, shall we?


  • 1 1/2 tbsp extra virgin olive oil (divided)
  • 1 red onion, sliced
  • 5 cloves of garlic, minced
  • 1 jalapeño pepper, diced
  • 3 bell peppers, sliced (top tip slicing method- see below)
  • 1 tsp salt (divided)
  • 2 tsp black pepper (divided)
  • 1 1/2 tbsp chilli powder (divided)
  • 1 1/2 pounds boneless, skinless chicken breast, sliced
  • 2 15 oz cans black beans, drained
  • Whole Wheat tortillas
  • Optional toppings: Sour cream, salsa, shredded cheddar cheese, guacamole
  • The first thing you’ll need to do is heat a saute pan over medium-high heat, and add a tablespoon of extra-virgin olive oil. Let that heat up until it is almost smoking.
  • Next, chop your peppers. You can use any colour peppers but I find the green ones are too bitter, especially when cooked. I used mostly red today, but I also had some left-over yellow and orange peppers from earlier in the week that were already sliced, so I used those too.
  • Here’s my tip for slicing up a bell pepper quickly and easily. First, chop off the top part, where the stem is. Then, put the tip of your knife inside the pepper, and slice around the inside to remove the seeds and ribs. Now the pepper is ready to chop into pretty little slices, and slice around the stem in the top part to get a few more slices. Easy peasy!

  • Next, chop your onion into long slices. I don’t dice it because I LOVE onions and I want to have nice, long, carmelized onions in my fajitas. But if you’d rather hide them in with the chicken so your kids won’t freak out, by all means, dice away!
  • Another time saver I use is that I buy minced garlic and chopped jalapeños in jars. (Shhh! Don’t tell my Italian ancestors that I’m using jarred garlic! I think that might be grounds for expulsion.)
  • Next, saute the veggies. I always put the onions, garlic, and jalapenos in the pan first. I saute those for about 5 minutes, then I add the bell pepper. That way, the peppers are a little firmer and crunchier. I LOVE soft and carmelized onions, but bell peppers are better crunchy.
  • Add in 1/2 tsp salt, 1 tsp pepper, and 1 tbsp chilli powder. (TIP: This combination also works GREAT as a starter with tacos. Skip the taco seasoning, and just use chopped red onion, minced garlic, chopped jalapeño, salt, pepper, and chilli powder. It’s SO GOOD!)
  • Once you’ve got the veggies and seasonings going, it should look something like this:

  • Once the veggies are soft and the onions are translucent, remove them from the pan, but don’t scrape it out. See this stuff? This stuff is good. This stuff is real, real good. You’re going to want to use it to season your chicken.
  • Now, slice up your chicken breast and add it to the pan along with your remaining seasonings and the last 1/2 tablespoon of olive oil.

  • Scrape up all that good stuff from the bottom of the pan and mix the chicken around with it. Saute until it’s cooked through, about 8 minutes.
  • Add the beans and cook until heated through (about 2 minutes).
  • Finally, add the veggies back in, and just saute for another minute or two to make sure all of the ingredients are hot.

  • You’re ready to serve! Scoop about a cup of the meat and veggie mixture onto whole wheat tortillas. Eat it plain, or top with any number of yummy things: Shredded cheddar cheese, salsa, guacamole, sour cream. The possibilities are endless! I just use Pace Picante Sauce because it’s my favorite, but you should make it your own. Hopefully, it will please your picky eaters like it pleases mine!

Let me know what you think of this recipe in the comments below and if you’d like to see more of Nicole, you can also find her on:

The most popular Kid’s Tea Tuesdays recipes this week were:

Why not give one a go this week and let me know how it goes down with your family?

Have you got a family favourite that you’d like to share? Click here to send in your recipe and I’ll post my favourites over the next few weeks!!

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx

40+ Super Easy Chicken Dinner Recipes

Don't get stuck in a dinner recipe rut thanks to these delicious (and easy) chicken dishes.

When it comes to a quick and delicious dinner, you can't go wrong with chicken. Not only is it low-cal and full of protein (one 3.5 oz serving of chicken breast meat is only 165 calories, with 31 g protein), but it cooks quickly and is super versatile. Most people have their go-to chicken dinner recipes that they rely on when they need to get a meal on the table to avoid a meltdown or serve up something quick between busy schedules, but it&rsquos easy to get stuck in the routine of making the same recipe night after night.

With this collection of delicious chicken dinner recipes, change up chicken in fresh new ways to make salads, sautés, pasta, and even nachos more exciting than ever. Break out of your rut with any one of these super speedy chicken dinner recipes that will make mealtime a breeze and satisfy your families stomachs.

Recipe Summary

  • 1 pound lean steak, cut into strips
  • ½ cup fresh lime juice
  • ½ tablespoon ground black pepper
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons vegetable oil
  • 1 large onion, cut into thin strips
  • 1 julienned green bell pepper
  • 2 lemons, quartered
  • salt and pepper to taste
  • 6 (12 inch) flour tortillas

Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.

Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

Slow Cooker Chicken Fajitas

  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 4 1 x
  • Category: Main Meal
  • Cuisine: American


These tasty Chicken Fajitas are so easy to make. Simply bung all the ingredients into the slow cooker and come back to a delicious dinner later in the day! Super healthy and Slimming World friendly too!


  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 500 g chicken breasts or mini fillets
  • 120 g tinned tomatoes
  • 2 crushed garlic cloves
  • 1 red onion, sliced
  • 3 peppers, sliced
  • juice of 1 lime
  • To serve: tortilla wraps, greek yogurt and coriander


  1. Mix the chilli powder, ground cumin and paprika together in a small bowl.
  2. Place the chicken on a plate and then coat it in the spice mix, rubbing it all in.
  3. Add the tomatoes, garlic, onion and peppers to the slow cooker. Place the chicken on top and then squeeze on the lime juice.
  4. Cook for 3-4 hours on high or 4-6 hours on low.
  5. Take two forks and shred the chicken into small pieces.
  6. Serve immediately with tortilla wraps or lettuce wraps and top with 0% greek yogurt and fresh coriander.


The spice in this recipe is quite mild so if you prefer you fajitas hot feel free to add extra chilli powder!

If you liked this recipe you might also like to check out this Slow Cooker Beef & Broccoli Recipe

Watch the video: SPECIAL! Cooking Old El Paso Fajitas