Homemade Chicken Fajitas and Salsa | DFM

Chicken Fajitas with Fresh Salsa


20 min.


12 min.

Serving Size

4-6 servings

Fresh salsa is all the rage, especially when combined with the smoky flavour of chipotle peppers. This twist on the Chicken Fajitas Wraps (complete with all four food groups) makes fajita night even better.



  • 2 plum (Roma) tomatoes, diced
  • 1/2 sweet red pepper, diced
  • 1/2 avocado, diced (optional)
  • 1/2 jalapeño pepper, minced
  • 2 Tbsp (30 mL) freshly squeezed lime juice
  • 1/8 tsp (0.5 mL) salt



  • 1 Tbsp (15 mL) butter
  • 1 medium onion, sliced
  • 1 lb (500 g) boneless skinless chicken, cut into thin strips
  • 2 Tbsp (30 mL) chili powder
  • 1 Tbsp (15 mL) minced canned chipotle peppers in adobo sauce (optional0
  • 1 1/2 tsp (7 mL) dried oregano
  • 3 Tbsp (45 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 4 to 6 large whole wheat flour tortillas, warmed
  • 1/2 cup (125 mL) shredded Canadian Monterey Jack or Cheddar cheese
  • torn lettuce leaves


1. Add tomato, red pepper, avocado, jalapeño, lime juice, and salt to a bowl; set aside.
2. In a large nonstick skillet, melt butter over medium-high heat; sauté onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle, oregano, and 1/4 tsp (1 mL) salt; sauté for 5 minutes until chicken is no longer pink inside.
3. Whisk flour into milk until smooth; gradually stir into skillet. Simmer, stirring, for 3 minutes or until bubbling and thickened. Line tortillas with lettuce and spoon-filling along the center; top with cheese and fresh salsa. Fold up the bottom of the tortilla, then fold the sides to enclose the filling.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.


  • Look for chipotle peppers in cans in the Mexican or Latin sections of grocery stores.
  • If you don’t have canned chipotles, you can use 1/4 to 1/2 tsp (1 to 2 mL) chipotle powder, available in the spice section or at bulk stores.
  • Tip for kids: if your kids prefer a mild fajita, reduce the chili powder to 1 tbsp (15 mL) and omit the chipotle peppers.