Chicken Fajita Tray Bake is a quick dinner that is delicious and can be made for large groups easily. Full of colour and all the fajita flavour with a fraction of the work.
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Why We Like This Recipe
This fajita tray bake recipe for us was perfect. It has been a priority for us to work with our favourite recipes so they take less effort to make and be made quicker or more hands off. We have a busy household and often cannot dedicate hours to making dinner. Fajitas are something we loved before and after allergies we didn't love standing over a stove to make them. It can be a lot of work, especially with the kids wanting our attention. Turning our fajitas into an easy time saving recipe was a no brainer.
Ingredients
- Chicken Breasts
- Onion
- Peppers
- Olive Oil
- Fajita Seasoning Mix
- Lime
- Tortillas
- Toppings like dairy free cheese, guacamole or avocado, salsa, and cilantro.
See recipe card for quantities.
The Fajita Tray Bake Ingredient Low Down
Chicken-
We prefer to use breasts but thighs can be used. Either of those cuts should be boneless and skinless. The skin will get rubbery and not work well in the wraps.
Peppers-
We like using a combo of pepper colours to bring a rainbow on to our plate. The different peppers are also varying in sweetness. The green being the least sweet. You can use whichever you have or are the most affordable.
Fajita Seasoning Mix-
Most packages in store of fajita seasoning mix are not top allergen free. They usually contain wheat or soy we have found. Instead of buying a packet we make our own seasoning and keep it in a big jar in the spice cupboard. Not only has it been safer for us as we can verify the spices are all safe for us it has been a huge money savings. It cost us a lot less to make it than to buy packets. Our favourite recipe for the seasoning is from the blog Spend with Pennies. They have a fantastic taco seasoning. too.
Wheat and Gluten Free Tortillas-
We have made our own but they can be time consuming. When we make this one pan fajita dinner it is supposed to speed things up and make it easier. On nights we opt for the one pan method we buy our tortillas. The ones we have found that work best are rice based. The Western Family brand from Save-On-Foods in western canada have been our favourites.We have tried a few different brands and they all fall apart. We were not a fan of the Siete ones as they curled when we put the guacamole on them and split in huge chunks rendering them useless. We ended up with chicken fajita tray bake salad that night, despite heating the shells up as on the package.
Instructions/Directions and Tips
Step 1
Preheat oven to 400°F. Trim chicken breasts and slice into strips 1 inch wide by 2-3 inches long. You want the pieces to be a bit longer than bite sized for the wrap filling.
Step 2
Place on a baking sheet with sides. Casserole dishes or cookie sheets with sides work well. If the mix is spread out as a thinner layer it will cook quicker. If piled it will take 10-15 minutes longer.
Step 4
Slice onion in half and then in ¼ inch slices. Place on a baking sheet. Core peppers and cut into ¼ inch by 2 inch strips. Place on a baking sheet. Add olive oil and fajita spices. Mix well with hands to coat all veggies and chicken well. Both sides should be well covered in oil and spices. Place in the oven on the centre of the middle rack and bake for 15 mins.
Step 5
Remove the pan from the oven and using a spatula flip the peppers, onions, and chicken to rotate for even cooking. Break up any clumps of chicken that may have started to stick to get her as it cooks. Place back in the oven. Cook for another 5-15 mins. This cooking tie will depend entirely on how spread out the filling is on the pan. The deeper the filling pile the longer it will take to cook.
Step 6
Check the temperature of the chicken and that it is cooked through. It is done when it reaches an internal temperature of 165°F. Heat wheat and gluten free tortillas in the warm oven as per the package. Serve the Chicken Fajita Tray Bake on the tortilla wraps with toppings like dairy free cheese, tomatoes, avocado, guacamole, salsa. Wrap the soft tortillas like a burrito and enjoy!
Hint: Once the filling is done cooking use the warm oven that has been switched off to warm up the tortillas to make them more pliable.
Substitutions and FAQs
Yes!
Beef, Bison, Pork, Turkey are all a few of the meats that work well for this recipe. The cooking times and amount of oil used may need to be adjusted based on the meat used. Leaner cuts may need a bit more oil. Cut the meat in strips still as you would the chicken and cook to a safe temperature for that meat.
This Fajita tray bake can be eaten on its own as a meal in a gluten free tortilla wrap. Side that work well with this recipe are Mexican rice, re-fried beans, corn on the cob, or a green salad.
Shredded lettuce, dairy free cheese, diced tomatoes, cilantro, sliced olives or jalapenos are excellent toppings for the fajita wraps.
Variations/Adaptations
For a Spicier Chicken Fajita Tray Bake
Add a couple of sliced jalapenos to the tray to be cooked. One large one would work well for moderate heat and more will be very spicy.
For a Plant Based Option
Rather than use chicken or other meat, use one can of chickpeas and one can of black beans. Another option is to use portobello mushrooms sliced as you would the chicken. One portobello would replace one chicken breast. Drain and rinse them, add them to the pan with the peppers, onions, spices, and oil. Mix well. Cook for 20 mins total, stirring halfway through.
*Keep the chickpea water in the freezer for baking as an egg replacement.
Equipment
The equipment for this one pan recipe is basic. A large pan with sides, a utensil to flip and stir the mix about, a knife and cutting board. Very little extra washing up is needed after this recipe, another of our favourite parts of making this chicken fajita tray bake dish.
Storage and Reheating Instructions
Storage
Store the chicken/pepper/onion mix together. Do not store the tortillas or toppings with the mix.
-Fridge
In the freezer the mix will keep for 3 days, if in a well sealed container.
-Freezer
In a well sealed container One Pan Fajitas will keep for 3 months.
Reheating
The Chicken Fajita Tray Bake filling can be eaten cold or reheated. Thaw before reheating, if stored frozen.
-Oven
Preheat the oven to 425F. Wrap the chicken/peppers/onion mix in aluminium foil tightly. Reheat in the oven on the middle rack for 10-15 mins or until warmed through to a safe temperature.
-Stove Top
In a pan add the needed servings and ¼ C of water and heat over medium heat. Heat until the chicken is warmed through and at a safe temperature of 165F.
- Microwave
In a microwave safe bowl heat 1-2 servings at a time for 45 seconds. Stir and heat for another 25 seconds. Check that the chicken is heated fully and a safe temperature.
Top Tip
Leftover fajitas can be eaten cold. They make a phenomenal salad topping over lettuce, tomatoes, olives, dairy free cheese and salsa. We often skip any dressing as the flavour from the fajita mix and salsa are all that is needed.
What To Serve With
The Chicken Fajitas Tray Bake are best served on a rice based, cassava flour, or other gluten free tortilla wrap. The toppings can be diced vegetables such as tomatoes, jalapenos, lettuce, or avocados. Sauces like salsa and guacamole are perfect for this dish. Shredded dairy free cheese and finely chopped cilantro are also excellent accompaniments. We love making a fajita buffet so even our pickiest kids will have fun eating what they like most.
The fajitas can be served alone as a meal or with rice or homemade refried beans.
Other Recipes You May Enjoy
📖 Recipe
Ingredients
- 3 Large Boneless Skinless Chicken Breasts or Thighs
- 1 Large Onion
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Green Pepper
- 2-3 Tbsps Olive Oil
- 3 Tbsps Fajita Seasoning Mix
- Juice of 1 lime
Instructions
- Preheat oven to 425°F
- Trim chicken breasts and slice into strips 1 inch wide by 2-3 inches long.
- Place on a baking sheet with sides.
- Slice onion in half and then in ¼ inch slices. Place on a baking sheet.
- Core peppers and cut into ¼ inch by 2 inch strips. Place on a baking sheet.
- Add olive oil and fajita mix spices. Mix well with hands to coat all veggies and chicken well.
- Place in the oven on the centre of the middle rack and bake for 15 mins.
- Remove the pan from the oven and using a spatula flip the peppers, onions, and chicken to rotate for even cooking, breaking up any clumps of chicken that may have started to stick to get her as it cooks.
- Replace in the oven. Cook for another 5-15 mins.
- Check the temperature of the chicken. It is done when it reaches an internal temperature of 165°F.
- Serve on a gluten free and allergen friendly soft tortilla wrap.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Store food following food safety guidelines
- Never freeze food in glass jars
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.