Chicken Fajitas

Are you meal planning for the week? Why don’t you add Mexican to the menu one night this week??

Mexican is one of my favourite cuisines but the traditional style can often be very oily, heavy and cheesy… now don’t get me wrong, cheese can be AMAZING but it doesn’t sit well for everyone. Eating dairy free should not be a reason to avoid mexican food, just make it yourself at home!!

Now this recipe is made up of 4 pretty simple parts, the tortillas, the fajita mix, the guacamole and the dairy free sour cream. At any stage depending on your food sensitivities/preferences you can could sub in various things. If you want just use store bought flour tortillas and regular sour cream. My preference is to cook from scratch and I guarantee this combo of flavours will have you screaming for more! If you want to skip the tortilla all together, why not through together a Fajita Bowl and serve the fajita mix, guacamole and sour cream over a bed of salad, yum! (This is what I usually do for the leftovers portion).

The tortilla recipe is also so versatile, I make them all the time, the options are endless. How about a breakfast bacon, egg and avocado burrito or a BLT wrap for lunch, or pulled pork and coleslaw wraps for dinner. You can whip them up with 3 ingredients in less than 5 minutes so make a perfect alternative to regular whole wheat bread and I promise they do hit the spot when you’re feeling like something carby. Tapioca starch isn’t very low carb so if you are trying to lose weight then keep these to maybe a once a week treat but in my opinion if you’re going to eat something, I would prefer to eat this than two slices of wonderwhite bread. The quantities below make 4 medium sized tortillas so if you are looking to make a single serve I use 1/4 cup of each.

Tapioca Starch is the same as Arrowroot (they are a fine white flour consistency like cornflour) and can be bought at your regular supermarket or Asian grocer. Tapioca is located with the asian food at the supermarket or Arrowroot can be found in the baking section. Tapioca is cheaper so try and get that if you can!

Chicken Fajitas

  • Servings: 4
  • Difficulty: easy
  • Print


Fajita Mix

  • 500g skinless chicken breast, finely sliced
  • 1 brown onion, finely sliced
  • 1 red capsicum, finely sliced
  • 2 tbsp cumin powder
  • 1 tbsp smoked paprika powder
  • 1/2 tsp salt
  • Juice of 1 lime

Grain-free/Dairy-free Tortillas

  • 1 cup almond meal
  • 1 cup tapioca starch
  • 1 cup water


  • 1 ripe avocado
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • Juice of half a lemon
  • pinch of salt and pepper

Dairy-free Sour Cream


  • Make the Dairy-Free sour cream as per   Quirky Cooking Recipe
  • For the guacamole, mix all of the ingredients together in a jug or bowl and use stick blender, small food processor or even just a fork to combine and get to a smooth consistency.
  • For the Tortillas, heat a large non-stick pan and add oil of choice, butter or coconut oil for dairy free, mix the three ingredients together really well, I like to use a protein shaker, and then once the pan is hot, carefully pour a quarter of the mixture into the pan making a thin crepe style shape, try and get as thin as possible, after a few minutes you will notice the mixture isn’t stuck and this means its ready to flip, just watch the heat in the pan as you don’t want it too hot, cook on the other side for a few minutes and then set aside and repeat for the remaining three tortillas.
  • For the fajita mix, combine all of the ingredients together in a large bowl ensuring the meat, onion and capsicum are all well coated with the spices and lime, then using the same pan as your tortillas, heat oil of choice and once the pan is hot add the fajita mix in two batches, stirring regularly to make sure it is cooked through, serve while hot.
  • Layer the tortillas with the fajita mix, fresh chopped tomato and coriander, guacamole and sour cream and then fight the family for the leftovers!!!

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