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Fantabulous Fajitas

A community recipe by

Not tested or verified by

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My first experience of fajitas was when I lived in Casper, Wyoming back in the mid to late 1990s and loved the “user interaction” with assembling your own wrap based on personal preference. Several years later, after returning to Liverpool, my cousin and his wife visited from overseas, so I treated them to my version of this dish and I clearly recall how he took his first bite, he eyes widened, and he shook his head in disbelief (at how tasty it was).

It's my hope that you’ll all emulate the expression on his face with my take on this lovely dish.


Serves: 10


  • 3 kilograms chicken breasts (cut to strips or cubes)
  • 3 heaped tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 4 stalks fresh coriander
  • 7 teaspoons cajun spices (heaped)
  • 3 teaspoons cornflour (heaped)
  • 1 squeeze lemon juice


  • 2 heaped tablespoons extra virgin olive oil
  • 4 slices shallots (cut into thick slices)
  • 6 cloves garlic (sliced)
  • 5 centimetres ginger (finely chopped)
  • 4 cinnamon sticks
  • 6 green cardamom (cracked open)
  • 5 bay leaves
  • 7 whole cloves
  • 1 star anise
  • 1 packet sweet mini capsicum peppers


  • 1 packet jalapeno peppers (mild)
  • 1 packet little gem lettuce (sliced thinly)
  • 1 packet medium strength Cheddar cheese
  • 1 bottle pitted black olives (sliced)
  • 1 packet cherry tomatoes (Piccobella)
  • 1 tub salsa
  • 1 tub sour cream
  • 1 tub guacamole
  • 1 packet tortilla wraps (10 wraps)


Fantabulous Fajitas is a community recipe submitted by abdulmismail and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Remove all fat off the chicken breast and slice into ¾ inch (1.9cm) thick strips (or cubes), then rinse in salt water and allow to drain
  2. Pour two tablespoons of extra virgin olive oil into a large bowl and add salt, oregano, basil, black pepper, lemon juice and 5 teaspoons Cajun spices. Mix spices and then add corn flour to make a semi thick paste.
  3. Add strips of chicken and fold into mixture until the meat is totally covered. Use latex gloves, if required.
  4. Place cling film (plastic wrap) over bowl and place in refrigerator over night or for at least three hours.
  5. Heat the oil in a large frying pan then add the shallots, ginger and garlic.
  6. Cook for a couple of minutes before adding the cinnamon sticks, cardamoms, bay leaves, cloves and star anis.
  7. Continue to stir for about five minutes before adding the chicken.
  8. Give the dish a thorough stir and keep the heat high until the chicken sears on either side.
  9. After 15 minutes of slow cooking, add another 2 heaped teaspoons of Cajun spices over the chicken and stir.
  10. Add the sweet mini peppers then reduce the heat to a simmer with lid on.
  11. Cook for an additional 15 minutes, with lid on, before removing from heat.
  12. Prepare the coriander, lettuce, grated cheese, sliced olives, sliced cherry tomatoes, sliced mild jalapenos, sour cream, salsa sauce and guacamole.
  13. Wrap four to six floured tortillas in aluminium foil and bake in a preheated oven at high heat for no more than five minutes. Or, if there are no more than two of you, then just use a toaster to heat up the tortillas, only until warm not toasted.
  14. Add the ingredients onto the warm (I used wholemeal) tortilla as shown in the image, wrap the ingredients and ensure you fold one end before consumption to stop the contents falling out.

Additional Information

If you wish to immerse yourself in "everything Nigella", then you can go the extra mile and exchange supermarket brand, which I used, for Nigella’s Hot Salsa and Guacamole.

Nigella has her own Fajita recipe, but I'll guarantee you I'll give her a run for her money!

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