Air Fryer Chicken Fajitas Recipe

As a food blogger, I’m excited to share my quick and foolproof Chicken Fajita Recipe that uses the air fryer to turn simple chicken breast strips, bell peppers, and onions into restaurant-style fajitas for an easy weeknight meal the whole family can enjoy.

I test a lot of New Air Fryer Recipes and this Chicken Fajita Recipe actually surprised me. I used chicken breasts and bright bell peppers and the air fryer somehow turns them into something that tastes like it could come from a busy restaurant, but faster.

There were mistakes the first time, I overcooked a few strips and had to learn timing on the fly, still worth it. It feels messy in a good way, fast, loud and totally doable on a weeknight.

If you like hands off dinners that still feel bold you might wanna give this a try.

Ingredients

• Chicken breasts: Lean protein, builds muscle, low carbs, can dry if overcooked though.
• Bell peppers: Vitamin C and fiber, add sweetness and crunch, bright colors boost appeal.
• Yellow onion: Adds savory sweetness, contains prebiotics for gut health, browns nicely.
• Olive oil: Healthy fats for heart, helps spices stick, don’t overuse cause calories.
• Spice mix: Provide smoky heat and depth, trace antioxidants, adjust cayenne for spice.
• Lime juice: Bright acidic punch, balances richness, adds fresh tang and a citrus lift.
• Flour tortillas: Carbs for energy, soft wrap that soaks juices, pick whole wheat for fiber.
• Avocado (optional): Creamy healthy fats, makes it richer and smooth, adds potassium too.
• Cilantro (optional): Herby brightness, tiny dose of vitamins, some people find it soapy.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts
• 3 medium bell peppers (assorted colors)
• 1 medium yellow or sweet onion
• 1 1/2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp fresh lime juice (about 1 lime)
• 8 small flour tortillas
• 1/4 cup fresh cilantro leaves (optional)
• Cooking spray or 1 tsp neutral oil for the air fryer basket
• Optional toppings: sour cream, shredded cheddar or Monterey Jack, salsa, sliced avocado

How to Make this

1. Slice 1 1/2 lb chicken breasts into thin, even strips; core and slice 3 bell peppers and 1 medium onion into similar sized strips so everything cooks evenly.

2. In a large bowl whisk 1 1/2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne pepper if you want heat. Add 1 tbsp fresh lime juice and toss the chicken, peppers and onion until well coated.

3. Preheat your air fryer to 400 F for 3 minutes. Lightly spray the basket with cooking spray or rub with 1 tsp neutral oil so things wont stick.

4. Arrange the chicken and veggies in a single layer in the basket, dont overcrowd. Cook in batches if needed, the pieces should have some space to crisp up.

5. Air fry at 400 F for 10 to 12 minutes, shaking or tossing gently halfway through (around 5 or 6 minutes) so chicken browns and veggies soften. Chicken is done when it reaches 165 F and juices run clear.

6. If you want extra char, give it another 1 to 2 minutes but watch closely so it doesnt dry out. Rest the cooked chicken and veggies 3 to 4 minutes before serving so juices redistribute.

7. Warm 8 small flour tortillas: either wrap in a damp paper towel and microwave 20 to 30 seconds, or stack and air fry at 350 F for 1 to 2 minutes until pliable.

8. Fill tortillas with the rested chicken and pepper mix, sprinkle 1/4 cup fresh cilantro leaves if using, and add your favorite toppings like sour cream, shredded cheddar or Monterey Jack, salsa and sliced avocado.

9. Tip: cut everything uniform, dont overcrowd the basket, and taste for salt at the end. Leftovers reheat well in the air fryer for a few minutes at 350 F.

Equipment Needed

1. chef’s knife, sharp for even chicken and pepper slices
2. cutting board, roomy so you can work without crowding
3. measuring spoons and a tablespoon, for the spices and oil
4. large mixing bowl, to toss the chicken and veggies with the marinade
5. whisk or fork, to mix the marinade quickly
6. air fryer with basket, preheated and lightly oiled
7. tongs or a heatproof spatula, for shaking and flipping midway
8. instant read thermometer, to check chicken reaches 165 F

FAQ

Air Fryer Chicken Fajitas Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (juicier, similar seasoning, may need a minute or two more in the air fryer) or use extra‑firm tofu for a vegetarian version (press it first, marinate so it soaks up the flavors).
• Bell peppers: use poblano or cubanelle peppers if you want a milder, earthier taste, or grab frozen pepper strips for convenience (thaw and pat dry to avoid extra moisture).
• Flour tortillas: switch to corn tortillas for a more authentic flavor (warm them briefly so they don’t crack) or use large lettuce leaves for a low carb fresh crunch.
• Fresh lime juice: lemon juice works fine if you don’t have limes, it’s a bit less bright but gives the same acid to balance the spices; you can also use a splash of white vinegar in a pinch.

Pro Tips

1. Pat the chicken dry before seasoning and slice against the grain into even strips so it stays tender and browns better, you want those little browned edges not soggy pieces.

2. Season ahead and let it sit 15 to 30 minutes or up to a couple hours in the fridge, and bring it close to room temp for 10 minutes before cooking so it heats evenly.

3. Don’t overcrowd the basket, give each piece some breathing room so hot air can crisp them, cook in batches if needed or the peppers and chicken will steam instead of roast.

4. For extra char, give a very short high heat finish or pop the tray under the broiler for 1 to 2 minutes but watch it the whole time cause it burns fast, a light spray of oil helps color without drying the chicken out.

5. Keep tortillas and toppings separate until serving, store leftovers in an airtight container, and reheat in the air fryer for a few minutes at a moderate temp; a squeeze of lime or a dab of butter on the warmed tortilla makes it taste fresh again.