Chicken Fajitas

Recipe Notes

Tip: Skillet needs to be really hot to roast veg quicker and to add a nice char to your veg.


  • 800g Mt Barker chicken stir-fry strips
  • 2-3 Limes
  • 1 Red capsicum
  • 1 Yellow capsicum
  • 1 Green capsicum
  • 1 Red onion
  • 3 tbsp Olive oil
  • 200ml Sour cream
  • 1 pk Medium sized wraps
  • Bunch Spring onions
  • Bunch Coriander
  • 1 Red chilli
  • 1 Green chilli
  • 1 Jar of mexican style salsa
  • 1 Tub of already made guacamole


  1. Place a cast iron skillet on your stove top, and pre-heat pan.
  2. Slice your capsicum’s in 1cm strips. Chop onions in similar thin wedges. Toss them both through the olive oil (use 1 tbsp).
  3. Add the cut veg to your hot skillet and cook them off on high heat. Don’t over crowd your pan or the veg wont char the way you want them too. Rather cook it in multiple batches if you doubling the recipe etc.
  4. Once charred, place onions and capsicums into a tub and close it with cling film.
  5. Place skillet back on stove add remaining olive oil and cook your chicken through.
  6. Add your onions and capsicums to your chicken. Add a squeeze of 1 lime, some chopped up coriander and mix altogether.
  7. Warm wraps up (follow on pack for instructions) and build your wrap.
  8. Added your sauces and enjoy!