Name: Mini chicken fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 tbsp vegetable oil; 2 skinless chicken breasts, sliced into thin strips; 1 tsp smoked paprika; 1 garlic clove, crushed; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 1 red onion, sliced; 4 mini flour tortillas; 50g cheddar cheese, grated; 2 tbsp sour cream; 1 small handful coriander leaves (optional)

Why You’ll Love Mini chicken fajitas Recipe

They are easy to make and perfect for entertaining — you can prepare them ahead and bake just before serving.

The filling is flavorful with chipotle and spices, while the guacamole adds freshness and creaminess.

Bite‑sized and portable — ideal for parties or casual get-togethers without the fuss of full-sized fajitas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sunflower oil
skinless chicken breasts, cut into ~1.5 cm chunks
red pepper, deseeded and cut into ~1.5 cm chunks
yellow pepper, deseeded and cut into ~1.5 cm chunks
ground cumin
ground coriander
hot chilli powder
canned chopped tomatoes
chipotle paste
spring onions, trimmed and thinly sliced
fresh coriander leaves, chopped
large flour tortillas
ready‑grated mozzarella cheese

For the guacamole dip:
ripe avocado, stoned and peeled
juice of a large lime
garlic clove, crushed
finely chopped coriander

Also: cocktail sticks (about 36) to hold the mini fajita triangles together.

Directions

Heat the oil in a large nonstick frying pan or wok. Stir‑fry the chicken and peppers for 2 minutes. Sprinkle in the cumin, coriander, and chilli powder, then cook for another 30 seconds while stirring.
Add the chopped tomatoes and chipotle paste. Simmer for about 5 minutes, stirring often, until the sauce thickens and becomes glossy.
Stir in the spring onions and fresh coriander, cook for 1 more minute, then remove from heat and let it cool.
Cut each tortilla into quarters, then cut each quarter into three smaller triangles, giving you 36 pieces.
On the wide end of each triangle, add about 1 teaspoon of the chicken mixture and a little mozzarella cheese. Roll the triangle into a cone and secure with a cocktail stick.
Arrange the fajitas on a parchment-lined baking tray. Cover with cling film and chill for up to 8 hours, if making ahead.
To make the guacamole, mash the avocado in a bowl and mix in lime juice, crushed garlic, and chopped coriander. Stir until nearly smooth. Cover and chill for up to 24 hours.
When ready to serve, preheat the oven to 200°C (180°C fan/gas 6). Uncover the fajitas and bake for 6–8 minutes, until piping hot. Serve with guacamole.

Servings and timing

Makes about 36 mini fajitas.
Prep time: 25 minutes
Cook time: 16–18 minutes
Optional chilling: Up to 8 hours ahead

Variations

Vegetarian version: Replace chicken with black beans, mushrooms, or tofu for a plant-based option.
Different cheeses: Try cheddar or pepper jack instead of mozzarella for a sharper or spicier twist.
Add extras: Include corn, black beans, or jalapeños in the filling for extra texture and flavor.
Spice it up: Add a splash of hot sauce or chopped fresh chilli for more heat.
Milder option: Reduce or omit the chilli powder and chipotle paste for a less spicy bite.

Storage/Reheating

You can chill the assembled, uncooked fajitas (covered) for up to 8 hours before baking.
To freeze: Place the uncooked fajitas on a tray and freeze until firm. Transfer to an airtight container with parchment paper between layers. Freeze for up to 2 weeks.
Guacamole can be frozen separately in a sealed container. Defrost at room temperature and stir well before serving.
Reheat frozen fajitas in a preheated oven at 200°C (180°C fan/gas 6) for around 10 minutes or until piping hot throughout.

FAQs

How long can I chill the assembled fajitas before baking?

You can chill them for up to 8 hours before baking.

Can I freeze the mini fajitas?

Yes, freeze the uncooked fajitas for up to 2 weeks. Bake straight from frozen when ready to serve.

Should I freeze the guacamole too?

Yes, it can be frozen separately. Defrost at room temperature and stir before serving.

What if I don’t have chipotle paste?

You can substitute with smoked paprika and a pinch of chilli powder or use another chilli paste with a smoky flavor.

Can I make these vegetarian?

Yes, use tofu, mushrooms, or beans instead of chicken. Adjust cooking time as needed.

Can I use whole wheat or corn tortillas instead of flour tortillas?

Yes, just make sure they’re soft enough to roll easily. Warming them slightly can help.

How can I make the filling milder (less spicy)?

Use less or no chilli powder and chipotle paste. You can also add a dollop of yogurt to cool things down.

How far in advance can I prepare everything for a party?

You can make the filling and guacamole a day ahead and chill. Assemble fajitas up to 8 hours in advance or freeze them.

What’s the best way to serve these at a gathering?

Serve them hot with guacamole on the side. Cocktail sticks make them easy to pick up.

Can I bake them from frozen without defrosting?

Yes, just increase the bake time to around 10 minutes or until hot throughout.

Conclusion

Mini chicken fajitas are a flavorful, versatile, and fun-to-eat appetizer perfect for any event. Their smoky, cheesy filling and creamy guacamole dip make them irresistible to guests. Whether you make them fresh or freeze for later, they’re a guaranteed crowd-pleaser.