Chicken fajita meat is incredibly versatile – those flavorful strips seasoned with spices like chili powder, cumin, garlic, and paprika can transform into so many dishes beyond the traditional tortilla wraps. Whether you’ve deliberately made extra or just have leftovers from dinner, here are some creative and delicious ways to repurpose that tasty chicken fajita meat.
Salads With Southwestern Flair
Transform your chicken fajita meat into vibrant hearty salads
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Fajita Chicken Salad: Toss mixed greens with black beans, corn, diced tomato, avocado, and Monterey Jack cheese. Top with your chicken fajita meat and drizzle with lime vinaigrette.
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Grilled Fajita Caesar Salad: For a smoky twist on a classic, grill wedges of romaine lettuce and top with your fajita chicken, parmesan, tortilla strips, and a creamy chipotle Caesar dressing.
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Southwestern Cobb Salad Create a Cobb-style salad using spinach as your base, then add chicken fajita meat, hard-boiled egg, bacon, avocado, corn, black beans, and queso fresco.
Pasta Dishes With Mexican Flair
Who says Mexican and Italian can’t mix? Try these fusion dishes:
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Fajita Pasta Casserole: Combine penne pasta with your chicken fajita meat, sauteed peppers and onions, enchilada sauce, and a Mexican cheese blend, then bake until hot and bubbly.
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Chicken Fajita Pasta: Sauté your leftover chicken with garlic, jalapeños, and cilantro, then toss with linguine, chopped tomatoes, onion, and cheddar cheese.
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Southwestern Mac and Cheese: Elevate ordinary mac and cheese by folding in your chicken fajita meat along with sauteed corn, peppers, and onions. Top with crispy tortilla chips for added crunch.
Hearty Soups and Stews
When the weather turns cooler, these options shine:
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Chicken Fajita Soup: Simmer chicken broth with your fajita meat, tomatoes, corn, black beans, and peppers. Garnish with cilantro, avocado, and tortilla chips for a complete meal in a bowl.
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Chicken Tortilla Stew: Combine chicken broth, fajita meat, tomatoes, onion, garlic, chilies, and spices, then finish with crispy tortilla strips.
Quick Breakfast Options
Start your day with these protein-packed options:
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Fajita Breakfast Burritos: Scramble eggs with your chicken fajita meat, peppers, onion, and cheese, then wrap in a warm flour tortilla for a hearty breakfast.
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Chicken Fajita Breakfast Tacos: Stuff corn tortillas with fajita meat, scrambled eggs, avocado, queso fresco, and pico de gallo.
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Fajita Omelet: Create a filling omelet with chicken fajita meat, sauteed veggies, pepper jack cheese, and salsa.
Appetizers and Snacks
Perfect for entertaining or just snacking:
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Chicken Fajita Quesadillas: This might be the most popular repurposing option! Fill tortillas with chicken fajita meat, pepper jack cheese, and sauteed peppers and onions, then grill until crispy and the cheese is melted.
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Fajita Chicken Nachos: Load tortilla chips with your chicken fajita meat, beans, salsa, guacamole, cheese, and jalapeños for a crowd-pleasing appetizer.
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Chicken Fajita Flatbread: Top naan or flatbread with chicken fajita meat, Monterey Jack cheese, caramelized onions, cilantro, and chipotle sauce for a quick and easy meal.
Side Dishes
Use smaller amounts of leftover meat to complement other entrees:
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Fajita Rice: Stir chicken fajita meat into rice along with tomatoes, peppers, onions, garlic, and cilantro for a flavorful side dish.
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Mexican Street Corn: Mix grilled corn with chicken fajita meat, cotija cheese, cilantro, lime, and mayo for a unique twist on elote.
Stuffed Vegetables
Create impressive meals with minimal effort:
- Stuffed Bell Peppers: Hollow out bell peppers and fill them with a mixture of chicken fajita meat, cooked rice or quinoa, black beans, and cheese, then bake until tender.
Rice Bowls
Build a satisfying meal in a bowl:
- Chicken Fajita Rice Bowl: Layer cooked rice as the base, then top with your fajita meat, black beans, corn, diced tomatoes, cilantro, shredded cheddar, and a drizzle of lime juice.
Pizza Variations
Pizza night gets a Mexican twist:
- Chicken Fajita Pizza: Spread salsa on a pizza crust, then top with fajita meat, bell peppers, onions, and mozzarella cheese for a fusion dish that’s sure to please.
Storage Tips for Leftover Chicken Fajita Meat
To make the most of your leftovers:
- Store in an airtight container in the refrigerator for 3-4 days
- Freeze for up to 2-6 months in freezer-safe containers or bags
- Label with the date to keep track of freshness
- When reheating, add a splash of broth or water to maintain moisture
How to Tell If Your Leftover Chicken Has Gone Bad
Safety first! Look for these signs:
- Unusual color changes or discoloration
- Off or sour smell
- Slimy texture
- Any visible mold
If in doubt, it’s better to throw it out than risk foodborne illness.
Reheating Tips
To bring your chicken fajita meat back to life:
- Stovetop: Reheat in a skillet with a splash of broth or water to restore moisture
- Microwave: Cover with a damp paper towel and heat in short intervals
- Oven: Wrap in foil with a little liquid to prevent drying out
Add a squeeze of fresh lime juice or a sprinkle of additional seasoning to revive the flavors!
Why We Love These Ideas
What makes chicken fajita meat so perfect for repurposing?
- The bold seasoning means it’s already packed with flavor
- The thin strips reheat quickly without drying out
- It pairs well with a wide range of ingredients
- Most of these ideas require minimal prep time
Next time you make chicken fajitas, consider making a little extra on purpose! With all these delicious options, your “leftovers” will become exciting new meals that your family will love.
So what will you make with your chicken fajita meat? Whether you go for the quick and easy quesadillas or get adventurous with stuffed peppers, there’s no wrong choice when it comes to repurposing this versatile ingredient!
How To Make Chicken Fajitas
- Chicken Breasts: Quick-cooking chicken breasts (as opposed to chicken thighs which need a bit more time to cook through) are a weeknight dream come true, and they make these fajitas come together even more speedily.
- Lime Juice: Key to the marinade, an acid like lime juice is a multipurpose MVP in this dish—it will not only tenderize the chicken as it marinates, but add a jolt of brightness and signature Tex-Mex flavor.
- Bell Peppers: Strips of brightly colored bell peppers are so classic for fajitas, not only for the pop of color but also the smoky sweetness they impart to the dish. If you like things spicy, subbing some or all of the bell peppers for something like poblanos or even jalapeños would add the perfect kick of heat.
- Neutral Oil: While you might immediately grab a bottle of olive oil when mixing up your marinade, resist that urge. Grab a more neutral oil that won’t impart that olive-y taste to your dish, such as vegetable oil, canola oil, or avocado oil.
- Ground Cumin & Chili Powder: Cumin, to me, is what makes this chicken taste instantly like it came from my favorite taqueria, so it’s an ingredient I’ll never skip. Chili powder is what adds that extra smoky, spicy, zesty flavor. If you dont have any, you can substitute cayenne or paprika.
- Yellow Onion: Yellow onions are my go-to, all-around favorite onion. This is due to how their spice is relatively mellow (as compared to a more pungent red onion), yet they caramelize beautifully and still add plenty of kick as they cook.
- Crushed Red Pepper Flake: What’s a fajita without any sizzle? And by that I mean the heat you can get from crushed red pepper—a dash will do just fine here, even for the spice-averse.
- Flour Tortillas: The ideal vehicle for sizzling fajitas, it’s just not a complete meal without the tortillas. Feeling like an overachiever? Try your hand at making your own flour tortillas or corn tortillas (for any of the gluten-free folks out there).
- Toppings: Classic fajitas might have sour cream, guacamole, pico de gallo, and shredded cheddar, but why stop there? Top them with some corn salsa, chimichurri, salsa verde, or mango salsa to really make your fajitas stand out.
For your marinade, take a large bowl and whisk together the lime juice, chili powder, crushed red pepper flakes, 1/4 c. oil, and 1 tsp. cumin. Once mixed, season the chicken breasts with salt and black pepper, then add to the bowl and toss until it’s all evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Once the chicken has marinated, place a large skillet over medium heat, and heat the remaining 1 Tbsp. oil. Take the chicken out of the marinade and cook until golden brown and cooked through, which will take about 8 minutes per side—I like to take an instant-read thermometer and insert it into the thickest part, making sure it registers 160°. Once cooked thoroughly, transfer the chicken to the cutting board. Let the chicken rest for 10 minutes, then slice into strips.
Meanwhile, in the same skillet over medium heat, combine the bell peppers, onion, and remaining 1 tsp. cumin, then season with salt and black pepper. Cook, stirring occasionally, until softened, which will take about 7 minutes. Then, you can return the chicken to the skillet and toss until combined.
Once your chicken and peppers are thoroughly incorporated, transfer the mixture to a platter, and serve with plenty of tortillas and lime wedges alongside.
The full list of ingredients and directions can be found in the recipe below.
What To Serve With Chicken Fajitas
If you have any leftover cooked fajitas, store the chicken and pepper mixture in an airtight container in the fridge, where they’ll stay fresh up to 4 days, or in the freezer, where theyll keep for 2 to 3 months. Advertisement – Continue Reading Below
- 1/4 cup lime juice (from about 3 limes)
- 2 tsp. chili powder
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup plus 1 Tbsp. neutral oil
- 2 tsp. ground cumin, divided
- 1 lb. boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 bell peppers, seeds and ribs removed, thinly sliced
- 1 large yellow onion, thinly sliced
- Corn tortillas, warmed, and lime wedges for serving
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- Step 1 In a large bowl, whisk lime juice, chili powder, red pepper flakes, ¼ cup oil, and 1 tsp. cumin. Season chicken with salt and pepper, then add to bowl and toss to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.
- Step 2 In a large skillet over medium heat, heat remaining 1 Tbsp. oil. Add chicken and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 160°, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice into strips.
- Step 3 Meanwhile, in same skillet over medium heat, combine peppers, onion, and remaining 1 tsp. cumin; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Return sliced chicken to skillet and toss until combined. Serve with tortillas and top with a squeeze of fresh lime juice.
How to Make Easy Chicken Fajitas in Minutes – Quick and Simple Recipe!
FAQ
What do you eat with chicken fajitas?
With chicken fajitas, you can enjoy classic Mexican sides like rice and beans, including black beans and refried beans, or cilantro-lime rice. Other popular pairings include guacamole, salsa, pico de gallo, and tortilla chips for dipping. You can also try Mexican street corn, various salads, or other toppings like sour cream and shredded cheese.
What can you make with fajita meat besides fajitas reddit?
You can make a pizza, use it on salads, whip up some enchiladas, have it with rice and cheese, or just freeze it until you’re ready for some more fajitas. Some fajita chicken soup sounds pretty good as well, with some onions and cilantro.
What do people put in chicken fajitas?
Chicken fajita ingredients include chicken breasts, bell peppers, and onions, along with spices for a homemade marinade or seasoning blend like chili powder, cumin, paprika, garlic powder, and salt. Common additions are lime juice, oil (like olive or vegetable oil), and flour or corn tortillas. You’ll also need your favorite fajita toppings, such as salsa, guacamole, sour cream, and cheese.