My quick and easy leftover roast chicken fajita recipe can be on the table in 15 minutes and is absolutely delicious. Packed with flavour and vibrant colour, these chicken fajitas are so, so good! Serve them with whatever toppings you like best. No leftover chicken? I’ll tell you how to make some leftovers!
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Leftover Roast Chicken Fajitas
There is so much more taste and value in a large chicken, compared to a small one. I like to buy a chicken that will provide more than one meal, and this quick and easy recipe for ready cooked chicken fajitas is a great way to use up the leftovers from a roast.
Fajitas are the ultimate sharing food to enjoy with friends; delicious, and so so easy. Set the table with plenty bowls of toppings, such as fresh herbs and sliced chillis, so that everyone can assemble their fajitas EXACTLY as they want them.
Nothing beats that sizzling cast iron dish of fajitas as it is placed on the table. Read on for my handy hints for getting that perfect sizzle without burning the fajitas, and how to warm your tacos without them drying out.
These vibrant, flavour-packed leftover chicken fajitas will be a regular on the meal plan once you start making them.
Why You Will Love Them
- This chicken fajita recipe is seriously easy and effortlessly impressive.
- Fajitas are a great way to use up leftover roast chicken.
- This recipe is largely make ahead – just five minutes’ hands on time.
- They’re so adaptable.
Roast Chicken Fajita Ingredients
- Leftover roast chicken – Cut your cooked chicken into strips if you can. When I strip the carcass, I pack slices and chunks into separate boxes.
- Onion – Red or white – again, cut into strips.
- Bell peppers – Your choice. I prefer the sweeter red, yellow or orange peppers, but green are also absolutely fine!
- Spices – I like ground cumin and smoky chipotle, but you can vary them to taste, or use your favourite fajita spice blend.
- Lime – To maximise the juice, give it a good roll around on the work top with a bit of pressure BEFORE you cut it in half.
- Tortilla wraps – I prefer soft wheat street tacos, 2–3 per person depending on appetite and the size of the taco. (They keep well in the freezer so I like to have some on hand.) Warm them on a heated pizza stone if possible, as this keeps them warm without drying them out.
Sizzling Fajitas Every Time
Pro Tip
You need to serve the fajitas in a different pan to the one you cook in! Simple!
I cook my fajitas in a large, heavy non-stick frying pan, so I can easily stir the ingredients and lightly char them without burning them.
Then I transfer to a smaller, pre-heated, sizzling hot cast iron dish to serve. You can get these very cheaply from a catering supply store and if you look after them, they last for years.
The cast iron pan holds its heat for 15 minutes, keeping the fajitas warm.
Simply pop the empty serving dish on to the stove top on the highest heat when you cook the fajitas. Turn the heat off when you are ready to serve.
Pro Tip
Cast iron is HOT – use a double mat or trivet to protect your table. Wrap a tea towel or napkin round the handles of the dish so you can easily pick it up without burning yourself.
How to Make Leftover Roast Chicken Fajitas
Before you start
Assemble all your toppings and sides before you start to cook the fajitas. If you are not sure what to serve with fajitas, there are some ideas below.
Prepare all the ingredients cutting into narrow strips – try to make them all about the same size. If you warm your tortillas on a pizza stone, turn on the oven and put the stone in.
Step one – Put the cooked chicken, peppers, onions and spices into a bowl. Add half the olive oil and season with salt and pepper. Then squeeze over the lime and give it all a good stir.
Pro Tip
If you want to prep ahead, prepare to this point, cover and put the mixture in the fridge up to a day in advance.
At this point turn off the oven and put the tortillas onto the hot stone to warm through or defrost and warm.
Step two – Heat your serving pan on a high heat on the stove top.
Add the rest of the oil to a large frying pan and fry the chicken mixture over a high heat, stirring all the time until lightly charred.
Step three – Transfer to the preheated serving dish to serve.
Serve with warmed fajita wraps, and a selection of toppings.
No leftover chicken?
No leftover chicken? No problem!
You can make some leftovers by simply slicing skinless chicken breasts or thighs into strips, fry for 5 minutes, then add the rest of the ingredients.
What to Serve with Leftover Roast Chicken Fajitas
- Guacamole or sliced/chopped avocado – quick and easy!
- Grated cheese
- Diced tomato and raw red onion relish
- Sour cream – add a pinch of chilli powder for extra heat, or cool chopped herbs like coriander or parsley.
- Serve with an extra wedge of lime.
Hints, Tips & Variations
It’s easy to add extra veg to this chicken fajita recipe. Mix it up and it will be different every time. Try any of the following:
- baby corn
- mange tout / sugar snap peas
- strips of courgette
- strips of aubergine
- sliced mushrooms
- if you can find it, chayote is popular in Mexican dishes
If you find you have leftovers, why not make a cold chicken fajita wrap for tomorrow’s packed lunch?
More Leftover Roast Chicken Recipe Ideas
If you are looking for more recipes to make the most of your leftover roast chicken, why not explore these suggestions?
Easy Leftover Roast Chicken Fajitas
Ingredients
- 1 bell pepper (deseeded and cut into strips)
- ? cup leftover roast chicken (100 g – cut into strips)
- ½ onion (peeled and cut into strips)
- ½ tsp smoked chipotle (or more to taste)
- ½ tsp ground cumin
- ½ lime (juice)
- pepper and salt
- 2 dsp olive oil
- 4–6 tortilla wraps
Instructions
- Assemble all your toppings and sides before you start to cook the fajitas. Prepare all the ingredients by cutting into narrow strips – try to make them all about the same size. If you are going to warm your tortillas on a pizza stone, turn on the oven and put the stone in.
- Put the chicken, peppers, onions and spices into a bowl. Add half the olive oil and season with salt and pepper. Squeeze over the lime and give it all a good stir.
- Turn off the oven and put the tortillas onto the hot stone to warm through or defrost and warm.
- Heat your serving skillet or pan on the stovetop on a high heat, until it's sizzling hot.
- Add the rest of the oil to a large frying pan and fry the chicken mixture over a high heat, stirring all the time until lightly charred.
- Transfer the chicken mixture to the preheated serving dish to serve.
- Serve the chicken filling, the warmed fajita wraps and your selection of toppings.
Notes
- Grated cheese
- Guacamole
- Or just sliced or chopped avocado – quick and easy!
- Diced tomato and raw red onion relish.
- Sour cream – add a pinch of chilli powder for extra heat, or cool chopped herbs such as coriander or parsley.
- Serve with an extra wedge of lime.
- baby corn
- mange tout / sugar snap peas
- strips of courgette
- strips of aubergine
- sliced mushrooms
- if you can find it, chayote is popular in Mexican dishes
- This recipe is 9 Weight Watchers Smart Points per portion
Chloe Edges
Looks fab, can’t go wrong with some good old fajitas!
Helen
Always a tasty meal.
Penny
Always such a good meal to have, and love that you have used leftover chicken. Great idea and easy to make.
Helen
A great use of leftover chicken.
Rach Gillian
This is a great family meal and always popular in our house. I do like to bulk it out a bit with more veggies. Love the flavours and smells delicious.
Helen
More veggies is always a good idea.