Fajitas is always high on the list when I ask what my family want for dinner. I load up the table with lots of separate dishes and everyone helps themselves. Once you make this spice mix you will want to make it over and over.

If I’ve made this for veggie family members I simply leave out the chicken and add an avocado when marinading the chicken and peppers.

We love heaping on lots of guacamole, sour cream, grated cheese and salsa.

Serves 4


4 chicken breasts cut into strips

1 teaspoon garlic granules

1/2 teaspoon onion granules

1/2 teaspoon cracked black pepper

1 teaspoon cayenne pepper

2 teaspoons paprika

1/2 teaspoon salt

1 teaspoon ground cumin

Glug of olive oil or 2

1 large onion – sliced

2 pepper sliced into strips – I like red and yellow peppers as they are sweeter

Wraps to serve

Guacamole, Sour cream, Salsa and grated mature cheddar to serve


Measure out all your spices into a large mixing bowl and stir to combine.

Slice your onions and peppers into long strips and sprinkle over a little of your marinade.

Chop your chicken into strips and add them to your bowl of spices, making sure the strips are all fully coated.

Now heat your oil in a large pan and add your peppers and onions. Pan fry until slightly softened, stirring all the time. Once they are almost cooked set them aside on a separate plate.

Now add another glug of olive oil and pan fry your chicken strips. Once the chicken is almost cooked through, throw your peppers and onions back in and cook for a further 5 minutes or so to ensure the chicken is fully cooked through and the onions and peppers have softened.

I microwave my wraps for 1 minute or so and set them on a plate, piled up so everyone can make their own fajitas. Transfer the fajita mix to a serving dish so that everyone can help themselves along with all the delicious dips.

Tip: I serve this with a bowl of couscous or potato skins and carrot and cucumber sticks for dipping.