Air Fryer Chicken Fajitas
Air Fryer Chicken Fajitas combine chicken breast strips, bell peppers, onion, and chili-cumin seasoning; air fry at 400°F for 15 minutes until charred and sizzling.
Saved in this browser. View saved recipes
Method
- 1
Slice chicken into thin strips. Toss with olive oil, chili powder, cumin, paprika, garlic powder, and salt.
- 2
Add sliced peppers and onions to the seasoned chicken. Toss to combine.
- 3
Air fry at 400°F for 12-15 minutes, shaking every 5 minutes, until chicken is cooked and veggies are charred.
- 4
Squeeze fresh lime juice over everything.
- 5
Serve in warm tortillas with sour cream, guacamole, cheese, and salsa.
Pro tip. Slice chicken against the grain for tender strips. Don't overcrowd — cook in batches if needed. The char on the peppers is flavor, not burning. Warm tortillas in the air fryer for 30 seconds.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
