Air Fryer Chicken Fajitas

Name: Air Fryer Chicken Fajitas
Prep time: 12 min
Cook time: 26 min
Total time: 38 min
Cuisine: Mexican
Ingredients: 1¼ lb Chicken Breast; 2 Bell Peppers; 1 Onion; 1 tbsp Olive Oil; 2 tsp Paprika; 1 tsp Cumin; 1 tsp Garlic Powder; 1 tsp Salt; 8 Tortillas; 16 tbsp Salsa

By Eatpace

Seasoned chicken, peppers and onion cook in the air fryer for warm tortillas topped with salsa. Two batches give the filling room to brown.

Total: 38 min; 12 prep · 26 cook
Serves: 4; Scale it below
Calories: 510; kcal per serving
Protein: 43g; per serving

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Chicken fajitas with peppers and onions in warm tortillas, topped with salsa.

38 min

Method

5 steps 12 min prep · 26 min cook

Prep

Step 1. Toss Chicken Breast, Bell Pepper and Onion in a large bowl with Olive Oil, Paprika, Cumin, Garlic Powder and Salt until evenly coated.

Cook

Step 2. Heat the air fryer to 400°F (200°C). Spread half the chicken mixture in the basket and cook, shaking halfway, until the vegetables are browned and the chicken has no pink inside, about 12 minutes.
Step 3. Transfer the first batch to a plate and cover loosely. Cook the remaining chicken mixture at 400°F (200°C), shaking halfway, until browned and no pink remains in the chicken, about 12 minutes.
Step 4. Meanwhile, warm the Tortilla in a dry skillet over medium heat, turning once, until pliable and lightly spotted, about 30 seconds per side. Wrap in a clean towel to keep warm.

Finish & serve

Step 5. Fill the warm tortillas with the chicken and vegetables, and spoon Salsa over each fajita.

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Tips

Good to know

Check the thickest chicken strips with an instant-read thermometer; they should reach 165°F.

Swap it

Use corn tortillas instead of flour tortillas if you prefer.

Leftovers

Refrigerate the filling and salsa separately for up to 3 days, then reheat the filling until hot before serving.

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