Chicken Fajita Night

Hello guys,

So the more I’ve been cooking the more I’ve got into entertaining with food.. not like balancing a satsuma on my nose but more like cooking for people. It was why we got the dining table recently (from Ikea) and also I look forward to when I can have my friends round when the baby is here.

Chicken Fajitas are a simple classic that everyone enjoys. It allows people to make their own versions and is also quite easy to make. We wanted to venture a bit further out from our comfort zone and try making a few bits of it ourselves including the tortilla wraps and the salsa.

Chicken Fajitas

The actual chicken fajita filling is so simple I’m not even going to write a recipe for it. Some people may call it a “cheat method” but I don’t see any problem using a fajita spice mix as it’s flavoursome and does the job you need. I used El Paso Fajita Spice mix. I chopped 4 chicken breast, 1 red pepper and 1 onion and fried them in a pan for a 5-10 minutes until the chicken was cooked. I added the fajita spice and cooked for a further 2-3 minutes making sure you coat everything in the spice.



This was my first attempt at making tortilla wraps and I have to say they are easy, but time consuming. It transpired I did not leave enough time to make the wraps and to cook them so I enlisted the help of Andy who was brilliant and a massive help, not complaining once about my bossiness. In the future, I believe I will be cooking the tortillas a day in advance or at least a few hours. I have to say I do think I will not buy them in the future when they are so easy to make. This recipe makes at least 8 wraps


– 400g self-raising flour
-1/2 tsp salt
-200ml luke warm water
-2 tbsps olive oil


1. Mix the salt and self-raising flour together in a bowl.

2. Make a well and add the luke warm water and olive oil.

3. Using your hands combine the ingredients together until forms a dough. You don’t want it to be a wet dough.

4. On a well floured surface knead the dough for 2-3 minutes.

5. Diving the dough mixture into 8 balls – I weighed my dough and divided it by 8 so I knew they would all be event

6. Roll out the dough so it is thin and circular – it should be the size of a dinner plate.

7. Heat up a frying pan with a small amount of oil. When the pan is hot add the rolled out dough and cook for 1-2 minutes each side. Do this with all the dough balls.



I really like fresh salt as compared to the tubs of salsa that you might use with crisps. I feel fresh salsa is a lot fresher and has a good kick to it. This salsa is so easy, you won’t chose a tub again (OK we are all lazy so we know that is not true).


– 6 large tomatoes
– A handful of fresh coriander
– 1 lemon (juice)
– 1 red onion
– a chilli or a spoonful of lazy chilli
– 1 garlic bulb


1. Chop up finely the tomatoes and red onion and place in a medium size bowl.

2. Chop up the fresh coriander and either mince the garlic bulb or like me chop it up finely.

3. Add the lemon juice and the chilli to the bowl. Mix to combine the ingredients together and serve!



– As you can see in the pictures we placed extra items on the table to accompany the chicken fajitas. This included shop bought guacamole – however I’ve included a link to recipe to make fresh guacamole if you choose to do that/have the time.

– I also placed on the table jalapenos, chilli sauce, sweetcorn, salad and cheese. All these are optional extras and you can choose whatever you want to serve it with.

– If I was drinking, I would have liked to have placed shot glasses with tequila on the table to give it a more authentic theme.

– Other ideas could include serving nachos alongside or as a starter.

Let me know if there is anything you think I could add to make this fajita night even better or what would you serve for yours.

Katie xx

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I'm Katie, a 24 year old going on 40 Northerner who loves posting pictures of my food and Dog Ruben. I'm venturing into the unknown world of blogging and sharing my love of cake, feminism, jumpers and savings with a whole new community.

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