Homemade Chicken Fajitas Without Tortillas: The Complete Low-Carb Guide

Struggling to find a satisfying Mexican meal that won’t derail your healthy eating goals?
I’ve cracked the code with these homemade chicken fajitas that skip the tortillas but keep all the bold, sizzling flavors you crave.

Contents

Homemade Chicken Fajitas Without Tortillas: The Complete Low-Carb Guide

Modern kitchen setup with ingredients for chicken fajitas including boneless chicken, colorful bell peppers, spices, limes, avocado oil, and fresh cilantro.

KEY INFO:

Prep time: 10 minutes (30 minutes if marinating)
Cook time: 15 minutes
Total time: 25-45 minutes
Servings: 4
Difficulty: Easy
Dietary tags: Gluten-free, low-carb, high-protein, paleo, keto-friendly, dairy-free, Whole30 compliant

EQUIPMENT NEEDED:

Chef’s knife
Cutting board
Large bowl for marinating
Large cast iron or non-stick skillet
Tongs or spatula

Simple alternatives: Use two smaller skillets for double portions, or swap to a sheet pan for oven method

Chicken breasts being sliced on a wooden cutting board in a modern kitchen, with sliced bell peppers and red onion in ceramic bowls and a bowl of fajita seasoning mix, under natural daylight

INGREDIENTS:

Main Components:

2 lbs (900g) boneless, skinless chicken breasts, sliced into strips
3 medium bell peppers (any colors), sliced ¼-inch thick
1 medium red onion, sliced

Fajita Seasoning Mix:

2 tsp ground cumin
2 tsp garlic powder
2 tsp chili powder
1 tsp smoked paprika
1 tsp onion powder
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 tbsp fresh lime juice
3 tbsp avocado oil (divided)
Salt and black pepper to taste

Optional Garnishes:

Fresh cilantro, chopped
Lime wedges
Sliced avocado
Salsa or pico de gallo
Pickled jalapeños

Marinated chicken strips in a mixing bowl in a modern kitchen with red subway tiles and stainless steel appliances, prepped vegetables in bowls and a cast iron skillet on the stovetop.

METHOD:

Prep your chicken and veggies by slicing everything into uniform ¼-inch strips for even cooking.
Create the marinade by whisking together cumin, garlic powder, chili powder, paprika, onion powder, oregano, red pepper flakes, lime juice, and 2 tbsp oil in your large bowl.
Marinate the chicken by tossing strips in the spice mixture for 30 minutes (or skip if you’re in a rush).
Heat your skillet over medium-high heat until a drop of water sizzles immediately.
Cook the chicken by adding it to the hot skillet in a single layer – don’t overcrowd! Sauté for 5-7 minutes, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear.
Remove chicken to a clean plate and tent with foil.
Add remaining oil to the same skillet and toss in your peppers and onions.
Sauté vegetables for 5-7 minutes until they’re tender-crisp with slightly charred edges but still have some bite.
Return chicken to the skillet, toss everything together for 1-2 minutes to heat through.
Taste and adjust seasoning with extra salt, pepper, or lime juice as needed.

Seasoned chicken sizzling in a cast iron skillet in a modern kitchen with red subway tile backsplash, wooden utensils, and cream-colored ceramic bowls

CRUCIAL TIPS:

Don’t overcrowd the skillet – cook in batches if needed to avoid steaming
Check your spice freshness – stale cumin equals bland fajitas
Keep vegetables crisp – they should still have some crunch, not be mushy
Let chicken rest while cooking veggies to keep it juicy

Chicken fajita in cast iron skillet on marble countertop in modern kitchen, shot with natural daylight

STORAGE & SCALING:

Storage: Cool completely and refrigerate in airtight containers for up to 4 days.
Reheating: Best in a skillet over medium heat for 2-3 minutes to restore that slight char.
Scaling: Recipe doubles easily – just use multiple pans or cook in batches.

COMMON MISTAKES TO AVOID:

Using wet chicken (pat it completely dry first)
Cutting vegetables too thick (they won’t cook evenly)
Overcooking the chicken (it gets rubbery fast)

DELICIOUS VARIATIONS:

Sheet Pan Method: Toss everything together and roast at 400°F for 20-25 minutes, flipping halfway through.

Fajita Bowl Style: Serve over cauliflower rice, mixed greens, or lettuce cups for a complete meal.

Vegetarian Swap: Replace chicken with firm tofu, tempeh, or portobello mushrooms using the same seasonings.

Keto Boost: Top with extra avocado, cheese, and sour cream while skipping any corn or beans.

I’ve been making these fajitas for years, and they’ve become my go-to when I want something that feels indulgent but keeps me on track.
The key is getting that perfect char on the vegetables while keeping the chicken tender and juicy.

My family actually prefers these served in lettuce cups or over a big salad rather than in tortillas now – the fresh crunch pairs perfectly with the smoky, spiced chicken.

Trust me, you won’t miss the tortillas when every bite is packed with this much flavor.