What’s better than regular chicken fajitas? Fajitas made with ready-to-go rotisserie chicken!
These rotisserie chicken fajitas are a smart shortcut that turns your favorite Mexican restaurant dish into an easy weeknight dinner. With pre-cooked chicken doing most of the work, you can have these on the table in under 30 minutes. Trust me – once you try making fajitas this way, you might never go back to starting from scratch.
Suggestions for Ingredient Substitution
Rotisserie chicken can be replaced with grilled tofu or seitan for a vegetarian option. Cut the tofu or seitan into strips and marinate in the same seasonings before cooking. This substitution maintains a protein-rich base for the fajitas while accommodating plant-based diets.
The taco spice blend can be substituted with a homemade mix of chili powder, cumin, paprika, garlic powder, and oregano. This allows for customization of flavors and avoids potential additives in pre-made blends. Use the same quantity as called for in the recipe.
For a lower-sugar alternative, honey can be replaced with a sugar-free substitute like stevia or monk fruit sweetener. Start with a smaller amount and adjust to taste, as these sweeteners are more concentrated than honey. This substitution reduces the overall carbohydrate content of the dish while maintaining sweetness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 75-85 g
- Fat: 30-35 g
- Carbohydrates: 60-70 g
Ingredients
- 3 tbsp taco spice blend (I use McCormick’s taco seasoning)
- 1 zucchini (sliced into thin half-moons)
- 2 tbsp Kinders Woodfired Garlic Seasoning
- 1 tsp smoky liquid flavoring (such as Colgin Liquid Smoke)
- 1 tbsp minced garlic (freshly minced for best flavor)
- 1 red onion
- 1 red bell pepper
- 3 cups chopped rotisserie chicken (breast and thigh meat, roughly chopped)
- salt to taste
- 1 tbsp cooking oil (or any neutral oil like canola)
- 1 tbsp lime juice
- 2 tbsp honey
- 1 yellow bell pepper
- pepper to taste
- 1 can diced tomatoes (undrained, for extra moisture)
- 1 green bell pepper
Step 1: Prepare and Sauté the Veggies
Begin by slicing up your choice of vegetables.
Once sliced, heat a large deep skillet over medium-high heat.
Add a bit of oil to the skillet and let it get nice and hot.
Add your sliced veggies to the skillet and sauté them for about 5 minutes, until they are crisp-tender.
You want them cooked but not all the way through, maintaining a bit of crunch.
Step 2: Combine the Main Ingredients
To the sautéed veggies, add canned tomatoes, minced garlic, and pieces of chicken.
Stir the ingredients together in the skillet until they are well combined.
This helps the flavors meld together for a tasty dish.
Step 3: Season and Cook
Sprinkle in your preferred seasonings to the veggie and chicken mixture, and give everything a thorough stir to ensure even distribution of the flavors.
Cover the skillet and let it cook for about 10 minutes, stirring occasionally.
This allows the chicken to cook through and the flavors to deepen.
Step 4: Adjust Seasoning and Serve
After cooking, give the mixture a taste and add salt and pepper to suit your preference.
Serve your delicious creation with warm tortillas and offer a variety of toppings like cheese, sour cream, chopped tomatoes, lettuce, and guacamole for a customizable meal.
Enjoy!
