Fajitas Fáciles
One pan. Big flavour. No fuss. ¡Vamos!
Few things hit the spot like a sizzling hot fajita straight from the pan. This stripped-back version of the Tex-Mex classic is ideal for camp cooking or quick eats in the van—just one pan, a few fresh ingredients, and you’re in business.
Packed with smoky, spicy chicken, vibrant peppers, melted cheese, and a cooling hit of sour cream, it’s the kind of food that fuels big days outdoors without slowing you down.
What You’ll Need
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500g Chicken Breast or Fillets (chopped)
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1 Brown Onion (sliced)
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1 Red, 1 Green & 1 Yellow Pepper (sliced)
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2 tbsp Fajita Seasoning
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2 tbsp Cooking Oil
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Salt & Pepper (to taste)
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200g Mixed Cheese (grated)
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150g Sour Cream
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4–8 Tortillas
How to Make It
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Marinate the filling: In a bowl or straight in the pan, combine the chopped chicken, sliced onion and peppers with the fajita seasoning, a pinch of salt and pepper, and 1 tbsp of oil. Toss it all together to coat everything evenly.
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Get sizzling: Fire up your pan over a medium heat. Add the remaining oil and let it get hot—when it starts to smoke, it’s ready.
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Cook it off: Drop in your fajita mix and cook with the lid open, stirring regularly so nothing sticks. Once the peppers start to soften and the chicken gets a nice bit of colour, close the lid, reduce the heat to low, and lay your tortillas on top to warm through.
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Wrap and load: After a couple of minutes, remove the warm tortillas and give the filling a final stir or flip to make sure it’s all cooked through.
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Time to serve: Spoon the sizzling mix straight into the tortillas, top with cheese and a big dollop of sour cream, then fold and roll into loaded wraps of joy.
Pro Tip:
Add jalapeños or a splash of lime juice for an extra kick. No sour cream? Greek yoghurt does the job nicely too.
This one’s built for life outdoors—minimal mess, big flavour, and ready in minutes. It’s just as good cooked on a ridge with a view as it is in the back of a camper with the door swung open to the wind.
Tried it on your latest trip? Let us know what you stuffed in yours—we’re always keen to see what you’re cooking in the wild.
