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air-fried cooked chicken-breast strips with browned red and green bell-pepper strips and soft onions filling plain small flour tortillas on an ordinary plate, with no cheese, salsa or sour cream
Melissa Hart

Air Fryer Chicken Fajitas

Short chicken strips and peppers get browned edges in the air fryer, though this is a juicy fajita filling rather than a brittle fried coating. Give the vegetables room. A thick pile sheds water faster than the basket can evaporate it, leaving the chicken pale underneath. Cook the mixture in two shallow batches and add lime after it comes out, then fill the tortillas while the onions are soft and the pepper edges still have a little bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into short 1/2-inch-thick strips
  • 1 red bell pepper cut into short strips
  • 1 green bell pepper cut into short strips
  • 1 medium yellow onion thinly sliced
  • 1 tbsp neutral oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 8 small flour tortillas

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Toss chicken, peppers and onion with oil, chili powder, cumin, salt, garlic powder and pepper.
  2. Arrange half the mixture in a shallow loose layer. Air fry for 6 minutes, toss gently and cook for 6 to 8 minutes more until the chicken reaches 165°F and the vegetables have browned edges.
  3. Transfer to a bowl and repeat with the remaining mixture. Toss both batches with lime juice after cooking.
  4. Warm tortillas in a dry skillet for 20 to 30 seconds per side while the second batch cooks.
  5. Divide chicken and vegetables among the tortillas and serve 2 filled tortillas per person.