How long does it take to make Smoky Chicken Fajitas?

About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.

How many servings does this Smoky Chicken Fajitas recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Smoky Chicken Fajitas recipe come from?

It was shared by Jamie Oliver on jamieoliver.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

How many calories are in Smoky Chicken Fajitas?

Roughly 467 calories, based on the nutrition details captured with this recipe. Treat it as an estimate.

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Smoky Chicken Fajitas – 45-Minute Recipe

Name: Smoky Chicken Fajitas – 45-Minute Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Red cabbage; Red wine vinegar; Olive oil; 2 Chicken breast; 1 Red pepper; 1 Onion; 180 g Fajita paste; a few sprigs Coriander; 8 Flour tortillas; 1 Lime; natural yoghurt Yoghurt

Make chicken fajitas quicker than ever with Jamie's flavour-packed Smoky Fajita Paste. These are guaranteed to put smiles on faces!

Recipe by Jamie Oliver· Structured by ReelsMeals

From: Website(view original)

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Smoky Chicken Fajitas – 45-Minute Recipe

Prep Time

15 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns jamieoliver.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

45 min estimated total time for 4 servings.

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Chicken breast Quick & easy Family favourites Vegetable

Ingredients

7 1/10 oz Red cabbage
Red wine vinegar
Olive oil
2 Chicken breast
1 Red pepper
1 Onion
6 3/10 oz Fajita paste
a few sprigs Coriander
8 Flour tortillas
1 Lime
natural yoghurt Yoghurt

Instructions

1
Finely slice or grate the red cabbage, toss in a mixing bowl with 1 tablespoon of red wine vinegar and set aside.
2
Place a large frying pan on a medium heat with 1 tablespoon of olive oil. Slice the chicken into thick strips, add to the pan and fry for 6 to 8 minutes, or until golden and cooked through, turning regularly. Remove to a plate and set aside (you may have to do this in batches).
3
Deseed and finely slice the red pepper, then peel and finely slice the red onion. Return the pan to the heat with 1 tablespoon of oil, add the sliced veg, cover and cook for 2 minutes, or until slightly softened, then remove the lid and fry until light golden and smelling delicious, stirring occasionally.
4
Stir in the Smoky Fajita Paste, then return the chicken to the pan and simmer until everything is cooked through, adding a splash of water if it looks too dry. Season to taste, then pick over the coriander leaves.
5
Warm the wraps according to packet instructions, then take to the table along with the chicken, veg and pickled cabbage. Lovely with a dollop of natural yoghurt, and wedges of lime for squeezing over.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Prep cabbage early

Finely slice or grate the red cabbage, toss with red wine vinegar, and set aside before heating the pan.

Cook chicken in batches

If the pan is crowded, fry the chicken strips in batches.

Cover veg briefly

Cover the sliced red pepper and onion for 2 minutes, then uncover to finish frying until lightly golden.

Add water if dry

When simmering the chicken with the fajita paste, add a splash of water if the pan looks too dry.

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