This air fryer fajitas recipe has taken the internet by storm—racking up over 21 million views on Instagram! And once you try it, you’ll understand why. It’s everything you want in a quick and healthy dinner: high in protein, budget-friendly, and packed with flavour.

Everything goes straight into the air fryer—chicken, peppers, onions, spices—so there’s barely any washing up. The result? Juicy chicken strips and smoky vegetables coated in delicious fajita seasoning, cooked to perfection in just 20 minutes.

Open air fryer fajita with chicken, peppers, and onions on a chopping board, surrounded by fresh ingredients in the background

This recipe costs less than £3 per portion, making it perfect for feeding the whole family without breaking the bank. Even better, each serving packs an impressive 55g of protein, so it supports your health goals while still tasting like a treat. Whether you’re short on time or simply craving something delicious, this air fryer fajitas recipe delivers on both flavour and convenience. You can easily serve it with wraps, rice, or salad—whichever you prefer, it’s bound to become a regular in your kitchen. Best of all, it gives you everything you love about a takeaway—only quicker, cheaper, and much healthier.

Will you give it a try?

Tips

Slice the chicken thinly: Thin strips cook faster and absorb the fajita seasoning better.
Use a pre-heated air fryer: This helps the chicken and veggies cook more evenly.
Shake or mix halfway through: Additionally, toss the basket at the halfway mark so everything crisps and browns evenly.
Make it low carb: Swap the wrap for lettuce cups or serve with a side salad.
Add extra veg: Mushrooms, courgette, or cherry tomatoes roast well and bulk out the meal.
Serve with lime wedges: A little squeeze of fresh lime at the end brightens all the flavours.
Meal prep tip: Cook the filling ahead and store it in the fridge—just reheat in the air fryer or pan for 3–4 minutes.

Yoghurt Sauce

Of course, I’ll grab a shop-bought one if I’m really short on time. However, most of the time I prefer to keep it simple and skip the preservatives and long ingredient lists. This homemade garlic yoghurt sauce takes seconds to make, uses just a few wholesome ingredients, and is the perfect high-protein topping for your air fryer fajitas.

Here’s how:
Mix 100g plain yoghurt, ½ tsp garlic powder, and ¼ tsp salt. That’s it!
Altogether, it’s creamy, full of flavour, and so much better than anything that comes from a bottle at the supermarket!

Toppings Ideas

Greek yoghurt or sour cream: for a tangy flavour or use a dairy-free alternative for a plant-based option.
Avocado: Use guacamole for extra flavour and a dose of healthy fats.
Grated cheese: Cheddar, mozzarella, or crumbled feta all work well—use what you love or have on hand.
Fresh coriander: Add chopped fresh coriander for colour and a fresh herby finish.
Lime juice: A squeeze of fresh lime on top lifts all the flavours—don’t skip it!
Jalapeños: Use fresh jalapeño slices or chilli flakes for a spicy kick.
Red onion: Swap with pickled onions for an extra layer of tang and crunch.
Lettuce: Use shredded lettuce or cabbage to add texture and freshness.
Salsa: Chopped tomatoes or a spoonful of salsa bring juiciness and zing.
Hot sauce: Add a drizzle of your favourite hot sauce for extra heat.

Serve With

This recipe is incredibly versatile, so you can enjoy it in a variety of ways depending on what you’re craving. Whether you’re in the mood for something light, hearty, or fresh, there’s a delicious option for every appetite.

Classic fajitas: Serve the smoky chicken and peppers in warm tortillas (flour or corn both work well). Add a dollop of Greek yoghurt or sour cream, a squeeze of lime, and some fresh coriander.
Bowl-style: Make a fajita bowl with rice or quinoa as the base. Top with the chicken mix, shredded lettuce, chopped tomatoes, avocado or guacamole, and a spoonful of yoghurt or salsa.
Low-carb option: Serve over a bed of mixed greens or in crunchy lettuce cups for a lighter, low-carb version.
Stuffed sweet potatoes: Roast sweet potatoes, split them open and stuff with the chicken and veg. Finish with yoghurt, cheese or sliced spring onions.
Loaded nachos: Spread tortilla chips on a tray, scatter over the fajita mix, sprinkle with grated cheese, and grill for a few minutes. Top with jalapeños, salsa and yoghurt.
Leftovers idea: Add the mix to an omelette or scrambled eggs for a quick high-protein breakfast the next day.

Swaps

Chicken breast: I used this for a leaner, lower-calorie option. However, if you want extra juiciness, chicken thighs work really well.
Tofu or tempeh: For a plant-based version, simply swap the chicken with tofu or tempeh—just press it well first so it crisps up nicely in the air fryer.
Vegetables: No peppers or onions? You can use mushrooms, courgette, or cherry tomatoes instead. It’s also a great way to use up what you already have in the fridge.
Seasoning: If you don’t have fajita seasoning, make your own using smoked paprika, cumin, oregano, garlic powder, and chilli flakes.
Yoghurt: I like to use Greek yoghurt for extra protein. Alternatively, coconut yoghurt or other dairy-free options work well too.
Wrap: Choose wholemeal, gluten-free, or low-carb wraps depending on your preferences and dietary needs.
Avocado: Swap with guacamole or thinly sliced cucumber for a lighter, crunchy option.

Storage

Fridge: Store the cooked air fryer fajita filling in an airtight container for up to 3 days. Reheat in the air fryer at 180°C for 3–4 minutes or in a pan over medium heat until hot.
Freezer: Freeze the cooked chicken and vegetables in a sealed container for up to 2 months. Defrost overnight in the fridge and reheat in the air fryer or a non-stick pan.