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Air Fryer Chicken Fajitas

Quick, flavorful air fryer chicken fajitas with tender seasoned chicken strips, colorful bell peppers, and onions—all cooked together in about 30 minutes. Healthier than skillet versions, with bold Tex-Mex spices and that perfect light char. Easy weeknight dinner or meal prep—serve in warm tortillas with your favorite toppings. Prep Time: 10 minutes Cook Time: 16–20 minutes Total Time: ~30 minutes Servings: 4
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Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts (about 1–1.5 lbs), sliced into thin strips
  • 1 red bell pepper sliced into ½-inch strips
  • 1 yellow bell pepper sliced into ½-inch strips
  • 1 green bell pepper sliced into ½-inch strips
  • ½ yellow onion sliced into ½-inch strips
  • 1 –2 Tbsp olive oil for tossing
  • Fajita Seasoning:
  • 2 tsp chili powder
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • For Serving optional:
  • Warm flour or corn tortillas
  • Sour cream
  • Guacamole or sliced avocado
  • Pico de gallo or salsa
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Slice chicken into thin, even strips. Slice bell peppers and onion into ½-inch strips.
  2. In a small bowl, mix chili powder, paprika, cumin, onion powder, garlic powder, salt, and pepper.
  3. In a large mixing bowl, add chicken strips, peppers, and onions. Drizzle with olive oil and toss to coat lightly.
  4. Sprinkle the fajita seasoning over everything. Toss again until evenly coated.
  5. Preheat air fryer to 350°F for 3–5 minutes.
  6. Add the mixture to the air fryer basket in a single layer (some light overlap is okay).
  7. Air fry 16–20 minutes, tossing or shaking halfway through for even charring.
  8. Check chicken reaches 165°F internally; veggies should be tender-crisp with charred edges.
  9. Serve immediately in warm tortillas with toppings like sour cream, guacamole, salsa, cilantro, and lime.

Notes

Slice everything evenly for uniform cooking.
Don’t overcrowd basket—cook in batches if needed for best char.
Toss halfway to get even browning and flavor distribution.
Use a meat thermometer for chicken safety and juiciness.
Refresh leftovers with fresh lime before reheating.