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Plate of chicken fajita wraps with bell peppers, onions, cilantro, and lime wedges.

What to Make with Leftover Chicken Fajita Meat

Chef Luna shows you how to transform leftover chicken fajita meat into flavorful new meals bursting with spice, color, and creativity.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 2 cups leftover chicken fajita meat sliced and pre-cooked
  • 1 bell pepper sliced
  • 1/2 onion thinly sliced
  • 1 tbsp olive oil for sautéing
  • 1 lime juiced
Optional Add-Ins
  • 1/2 cup shredded cheese cheddar or Monterey Jack
  • 2 tortillas for wraps or tacos
  • 1/4 cup salsa or hot sauce to taste
  • 2 tbsp fresh cilantro chopped for garnish

Equipment

  • Skillet
  • Cutting Board
  • Chef Knife

Method
 

  1. Warm olive oil in a skillet over medium heat.
  2. Add sliced bell peppers and onions, sauté until slightly tender.
  3. Stir in leftover chicken fajita meat and cook for 4–5 minutes until hot and aromatic.
  4. Squeeze fresh lime juice over the mixture and toss gently to combine.
  5. Serve warm with tortillas, rice, or as a fajita bowl. Garnish with cheese, salsa, or cilantro as desired.

Notes

Chef Luna’s Tip: Add a splash of chicken broth while reheating to keep the meat tender and juicy. Customize with your favorite vegetables or grains for variety.