Vegetarian Chicken Fajitas
These vegetarian chicken fajitas have fast become my go-to meal prep recipe for lunches. I cook up a big batch on a Sunday and then have them for lunch Monday through Wednesday in tortilla wraps or with Mexican rice!
For me, a healthy, low-calorie meal just won't be enjoyable if I'm sacrificing on flavour. Staying on track with my health and fitness means cooking delicious meals that I'm excited to eat - that just so happen to fit within my fitness goals, too.
These vegetarian chicken fajitas are perfect for that exact reason. They can be low calorie (although if that's not a concern for you, you can add all the cheese, avocado, and more!), super flavourful, high in protein, and you can amp up the veg so your portion size still feels really substantial.
Try this fajita pasta for a tasty twist on fajita flavors!
What vegetarian chicken to use for these fajitas?
In the photos for this recipe, I used Quorn frozen chicken pieces which are vegetarian as they have egg white in them.
To make this recipe vegan-friendly, just use a vegan chicken alternative. If you're in the UK, I love the This Isn't Chicken chunks - especially if you shred the chunks a bit before cooking (I prefer them less 'chunky'!).
If you would prefer not to use a meat substitute, you could also use tofu and make sofritas, which is a popular buritto filling made from crumbled tofu and lots of Mexican spices. If you've been to Chipotle, you've probably seen it on the menu!
What vegetables to use for fajitas?
I use a mix of thinly sliced red onion, red and green peppers, and mushrooms. For me, peppers and onions are classic fajita vegetables!
How to cut peppers for fajitas?
I would recommend slicing your peppers into thin, long strips. The same goes for your onions and any other veg you're using.
What spices to use?
I love my fajitas to be really packed with flavour, so I use a lot of spices. Here's the full list:
- Smoked paprika
- Cumin
- Onion powder
- Garlic powder
- Salt and pepper
- Chipotle chilli paste
- Tomato paste
You could also use chilli powder or chilli flakes, but I find the chipotle chilli paste gives the fajitas a nice gentle heat, and then I can add jalapenos or hot sauce/salsa to my meal just before I eat. It's your preference, though!
Other recipes you might like:
- Mexican Pinto Beans Recipe
- Simple Mixed Bean Chilli Recipe
- Vegan Chicken and Tomato Pasta
- Homemade Vegan Chilli Recipe
- Vegan Black Bean Burrito Recipe
Vegetarian Chicken Fajitas
Ingredients
- 300 g vegetarian chicken pieces
- 1 red onion sliced thinly
- 2 red peppers sliced thinly
- 1 green pepper sliced thinly
- 20 g mushrooms
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chipotle chilli powder
- 2 tablespoon tomato paste
- 50 ml water
- salt and black pepper to taste
- 1 tablespoon olive oil
Method
- Thinly slice your onion, peppers, and mushrooms.1 red onion, 2 red peppers, 1 green pepper, 20 g mushrooms
- Heat your oil in a large pan on a high heat, and then tip in your vegetarian chicken pieces and veggies.1 tbsp olive oil, 300 g vegetarian chicken pieces
- Add all the spices, chipotle chilli paste, tomato paste, and give everything a stir.2 tsp smoked paprika, 1 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chipotle chilli powder, 2 tbsp tomato paste, salt and black pepper to taste
- Add in the cup full of water. Keep stirring the veg and veggie chicken on medium-high heat so it's all fully coated and cooking evenly (8 - 10 minutes).50 ml water
- Serve in tortilla wraps with guac, salsa, and sour cream, or with Mexican rice!
