Oven Chicken Fajitas

Notes: Super Easy. I also make Crock Pot Chicken Fajitas, which come out with a shredded texture. These are not shredded. Delicious flavor!

Servings: 4-6 | Prep Time: 15 minutes


  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 TBSP vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies
  • 1 medium onion, sliced
  • 1 large bell pepper, seeded and sliced (I use half a yellow and half a red)
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole


  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Add the tomatoes, peppers, and onions to the casserole dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with whatever toppings you like.

Recipe Origin:

Fajita Chicken Wraps

  • 12 oz. skinless, boneless chicken, cut into strips
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 small red or yellow bell pepper, cut into strips
  • tortillas, warmed
  • salsa
  • 1/3 cup shredded cheddar cheese


  1. Sprinkle chicken strips with chili powder and garlic powder. Coat a medium nonstick skillet with nonstick spray; heat over medium-high heat. Cook chicken and bell pepper strips in hot skillet over medium heat for 4 to 6 minutes or until chicken is no longer pink and pepper strips are tender. Drain if necessary.
  2. Divide chicken and pepper mixture between warmed tortillas. Top with Salsa and cheese. Roll up; cut in half.

Adapted from this recipe