A different take on everyone's favourite Chicken Fajita recipe. We coated chicken and vegetables in Indian spices, wrapped them in soft roti (chapati) flatbreads and served them with a cool and fresh mint & coriander mayo! Our novelty Indian Fajitas recipe is definitely the one to make when you fancy a hearty flavoursome lunch! Try it with simple wheat tortilla wraps if you don't fancy making the flatbreads! A vegetarian option using paneer cheese is just as good too, if not better!

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How Is This Fajita Recipe Different?

Lip smackingly delicious wraps are always well-received in our house. Having made traditional fajitas for years at least once a month, I've decided to spice things up with some Indian-inspired ingredients. And these have become a new favourite of ours. The great thing is, you can adjust the spicing to your liking and make these chicken wraps as mild or as hot as you want them. You can go all out and make your own rotis (our simple 4-ingredient recipe here). And you can make them vegetarian by using paneer cheese instead, or try a fish fajita recipe version!

Best Wraps For Indian Chicken Fajitas

If you're making your own rotis (also known as chapatis), make the roti dough first, and leave it to rest, whilst you're preparing your chicken and vegetables. Then dry fry them whilst the chicken and vegetables are cooking. Roti recipe here.

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Method

How To Cut Chichen Breasts for Fajitas?

Cut the raw chicken breasts into thin strips. You want the strips relatively thin so that they cook quickly without the risk of them drying out. Cut the breasts horizontally against the grain so that the fibres run across the width, not the length.

Seasoning

Place the chicken strips in a bowl and add all the spices. We made a milder version, using turmeric, ground cumin, coriander and a little chilli powder. Feel free to add more chilli if you like your fajitas hot (keep in mind that the mint coriander mayo will cool things down a bit too). Mix everything together so the chicken is coated in the Indian fajita seasoning. Set aside to marinate for a few minutes.

Coriander and Mint Mayo

In the meantime, make your mint and coriander mayonnaise relish. Chop coriander (including the stalks) and mint (leaves only). Tip them into a pestle and mortar (we love this one here) or a food processor (here's the one we use and recommend), and add a tablespoon of lemon juice and a pinch of salt. Then grind into a paste. Add this to your mayonnaise and mix in a tablespoon of olive oil and a tablespoon of water to loosen it a bit. Set aside until serving.

Coriander chopped up finely on a wooden chopping board with a knife and half a lemon in the background.

Mint and coriander mayo relish in a wooden pestle and mortar.

Cooking Chicken and Vegetables

Peel and thinly slice your red onion. Put ¼ of it aside for serving. Shred your lettuce for later as well. Deseed and slice your pepper. Finally, halve your cherry tomatoes.

Fry ¾ of the onion and all of the sliced pepper in a large pan with some oil. It should soften enough within 5 minutes, then add chicken strips and cook for another 6-7 minutes, or until chicken is fully cooked through. Finally, add the cherry tomato halves for the last minute of cooking. I love it when tomatoes soften just slightly, but still have all the juices when you bite into them.

Sprinkle your Indian-spiced chicken and vegetable mixture with nigella seeds, if using.

Serving Indian Fajitas

We love serving all the individual elements of our Indian Spiced Chicken Fajitas separately on the table so that we can assemble them as we go. Place your warmed through wraps or rotis on the table alongside lettuce and onion, a bowl of mint and coriander mayo, and finally the pan with chicken and vegetables! Top your flatbreads with all the lovely things on the table and enjoy the Indian Chicken Fajitas that you made from scratch!

TIP: if your rotis or tortilla wraps become dry and brittle when bent, spray them with some water and pop them in the microwave for 10-20 seconds. They will become more flexible and easier to roll.

An assembled Indian chicken fajita held in a hand with the rest of the fajita elements on a table in the background.

Side Dishes For Indian Chicken Fajitas

Whilst these chicken wraps are delicious and substantial on their own, you may want to add a few extra side dishes for an ultimate Mexican-Indian Fusion feast. Try these chicken fajitas with:

Spinach and Avocado Salad
Kachumber Salad
Curried Potato Wedges

Other Indian-Inspired Recipes

Have you enjoyed our Indian Spiced Chicken Fajitas? We love Indian cuisine and have used it as inspiration for many dishes. Have a look at our other recipes, you might like:

Indian spiced chicken and vegetables inside a homemade roti flatbread with more fajita filling in the background.

Indian Fajitas with Chicken and Mint & Coriander Mayo

5 from 4 votes

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner, Lunch, Main Course

Cuisine British, Indian, Mexican

Servings portions

Calories 517 kcal

Equipment

Pestle and Mortar or Food Processor

Ingredients

200 g chicken breast cut into thin strips
¼ teaspoon ground turmeric
¼ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon chilli powder
8 cherry tomatoes halved
1 yellow pepper deseeded and sliced
1 red onion thinly sliced
2 large lettuce leaves shredded
1 teaspoon nigella seeds optional
4 rotis or tortilla wraps

For Mint & Coriander Mayo:

10 g coriander leaves and stalks finely chopped
10 g mint leaves finely chopped
50 g mayo
1 tablespoon lemon juice
1 tablespoon olive oil

Instructions

If you're making your own rotis, start with making the dough first (our recipe to follow: https://somebodyfeedseb.com/indian-flatbreads)
Prepare the relish. Put chopped coriander and mint in a pestle and mortar with a tablespoon of lemon juice and crush into a paste. Mix it with mayonnaise, a tablespoon of water and a tablespoon of olive oil. Set aside until serving.
Mix chicken strips and all the spices in a bowl and set aside to marinade for a few minutes whilst you fry the vegetables.
Fry ¾ of red onion and all of the sliced yellow pepper for 5 minutes until softened. Add the chicken strips and fry for another 6-7 minutes until cooked through. Finally, add the halved cherry tomatoes and cook for another minute.
Remove the chicken and vegetables from the heat and sprinkle the chicken mixture with nigella seeds.
Serve all the elements separately to assemble at the table: chicken and vegetables, mint & coriander chutney, warmed through rotis or tortilla wraps, shredded lettuce and the reserved sliced red onion.

Notes