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    Home » Recipes » Dinner Recipes

    Make-Ahead Freezer Fajitas with Chicken

    Published: Apr 13, 2020 · Modified: Aug 5, 2023 by Erica Schramek · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    You're going to love these Make-Ahead Freezer Fajitas with Chicken. They are delicious and so easy to make your whole family is sure to like them. Simply combine all of the ingredients and freeze until you need a quick and easy meal.

    Do you love fajitas? Me too! These fajitas taste just as good as any restaurant meal for a fraction of the cost. 

    Chicken fajitas on a sheet pan.
    Jump to:
    • Why You Will Love This Recipe
    • What are Fajitas?
    • What is the Best Fajita Meat?
    • How do You Cut Chicken for Fajitas?
    • How do You Cut Onions and Peppers For Fajitas?
    • Directions
    • How to Freeze Chicken Fajitas
    • How to Thaw
    • How to Cook
    • Other Ways to Serve
    • 📖 Recipe
    • 💬 Comments

    Why You Will Love This Recipe

    • This easy chicken fajita freezer meal is filled with tender juicy spicy but not too spicy chicken, charred bell peppers, and onions.
    • Looking for some easy dinners for a busy weeknight? Freezer meals are a lifesaver on busy evenings. All of the prep work is already done for you. Go here for more delicious freezer meals.
    • You only need a couple of ingredients plus a little prep time. There is no pre-cooking.
    • There are multiple cooking methods so you can choose the one that works best for you.

    What are Fajitas?

    Fajitas are traditionally a combination of protein, pepper, and onion served in a tortilla.

    What is the Best Fajita Meat?

    This recipe uses chicken breasts but there are other options. You can substitute boneless skinless chicken thighs, raw deveined shrimp, thinly sliced skirt steak, or thinly sliced pork tenderloin.

    You don’t have to freeze these chicken fajitas! If you want to mix them up and cook them right away, go right ahead. BUT! This recipe is so delicious and makes such a great freezer meal I suggest making a double batch or triple batch. Eat one batch today and freeze the rest.

    There are three different methods that you can use to make these fajitas. You can make them fresh, prep them ahead, or make them into a freezer meal to use later!

    • Fresh: Follow the recipe as written in the recipe card below.
    • Prep: You can prep these chicken fajitas 2-3 days in advance. Mix up the marinade and slice the chicken and vegetables. Store each ingredient separately in the refrigerator. The night before you are going to make the fajitas, combine the marinade and chicken. Follow the directions as written in the recipe card below.
    • Freezer Meal: Check out the "How to freeze" directions below.
    Cut up chicken on white cutting board

    How do You Cut Chicken for Fajitas?

    Slice the chicken breast into strips across the meat’s grain to create more tender pieces of chicken. To make the chicken breast easier to slice freeze the chicken breast slightly and make sure your knife is really sharp.

    Cut up bell peppers and onions on wooden cutting boards

    How do You Cut Onions and Peppers For Fajitas?

    Use whatever combination of bell peppers you like (red, green, orange, yellow, or even purple). Slice the onions and peppers into ¼-inch strips to ensure they cook at the same rate as the chicken. It is important to cut all of the ingredients into similar-sized pieces so that they all finish cooking at the same time.

    Directions

    In a small bowl, mix together the chicken marinade ingredients (lime juice, cornstarch, chili powder, dried oregano, cumin, onion powder, garlic powder, paprika, salt, and pepper).

    Cut the chicken and vegetables into similarly sized pieces. Toss the chicken in the marinade.

    NOTE: If you’re going to cook the fajitas the same day, leave the chicken mixture to marinate for at least an hour in the fridge.

    Cook or freeze the chicken fajitas.

    How to Freeze Chicken Fajitas

    Chicken strips in a ziplock bag.

    Add the marinade and chicken to a resealable bag. Make this process easier by using this bag holder to hold the bag open. Remove as much air from the bag as possible, seal it, and lay it flat in your freezer.

    Peppers and onions on a sheet pan.

    Arrange the peppers and onions on a sheet pan lined with parchment paper. Place the sheet pan in the freezer until the peppers and onions are frozen. Transfer the peppers and onions to a quart-sized freezer bag. Remove as much air from the bag as possible and seal it.

    Chicken fajitas on a ziplock bag.

    Place the chicken-filled zip-top bag and the pepper and onion-filled zip-top bag into a gallon-sized zip-top bag. At this point, you could also add a few tortillas and a small bag of shredded cheese. Label with the contents, date, and reheating instructions.

    Freeze chicken fajitas for up to three months.

    How to Thaw

    IMPORTANT! For the best results, it is a good idea to only thaw the chicken. If you thaw the veggies they will become a mushy mess.

    • In the refrigerator: Place the chicken-filled zip-top bag in a bowl or sheet pan to prevent leaks. Place the bowl or sheet pan on the bottom shelf of your refrigerator and thaw for 24 hours.
    • In water: Fill a large bowl or your kitchen sink with cold water. Submerge the chicken-filled zip-top bag. Change out the water every 30 minutes.

    How to Cook

    There are a couple of ways to cook this delicious meal. Choose your favorite.

    Slow Cooker or Crock Pot: Slow cooker chicken fajitas is the most hands-off method.

    The night before cooking, move the frozen bag of chicken to your refrigerator to thaw.

    In the morning, pour the contents of the chicken and veggie-filled zip-top bags along with ¼ cup of salsa into your slow cooker and cook on low for six hours or on high for three hours until the chicken is fully cooked.

    Chicken fajitas in cast iron skillet.

    Large Skillet: This method will give you the best sear. If you have one I recommend a cast-iron skillet but a non-stick pan will work as well. Don’t overcrowd the pan. If you overcrowd the pan your chicken won’t brown properly. If necessary cook the fajitas in batches.

    1. On your stove top, heat 2 tablespoons of olive oil in a large pan over medium-high heat.
    2. Add all of the ingredients and saute until the chicken is fully cooked about 8 minutes.
    Frozen chicken fajitas on a sheet pan.
    Chicken fajitas on a sheet pan.

    Sheet Pan: Cooking freezer chicken fajitas on a sheet pan is the best of both worlds. It is mostly hands-off while still giving some of the delicious caramelization of cooking in a skillet.

    1. Preheat the oven to 425 degrees Farenheight.
    2. Lightly oil a sheet pan or coat it with nonstick spray.
    3. Place chicken and vegetables in a single layer onto the prepared sheet pan. Drizzle lightly with olive oil and toss everything to evenly coat.
    4. Spread into a single layer.  Roast for 18-25 minutes or until the chicken is cooked through.
    5. Broil on high for a few minutes until the peppers and onions begin to color.
    Two chicken fajitas on a black plate.

    Other Ways to Serve

    Traditionally chicken fajitas are served in flour tortillas or corn tortillas (if you have a sourdough starter you can make these sourdough discard tortillas) but that is not your only option.

    • Tacos:  Fill hard taco shells with the fajita filling and top with your favorite toppings like cheese, chopped lettuce, pico de gallo, salsa, guacamole, and sour cream.
    • Lettuce Wraps: Fill pieces of lettuce with the fajita filling and top with shredded cheese, guacamole, sour cream, and tomatoes.
    • Salad: Toss the fajita filling with chopped lettuce, fresh corn, black beans, shredded cheese, and tomatoes. Drizzle with your favorite dressing. I suggest mixing ranch dressing with a little salsa.
    • Quesadillas: Layer the fajita filling plus cheese between two tortillas and bake at 350 degrees Farenheight for five minutes. Serve topped with sour cream, salsa, and guacamole.
    • Burritos: Wrap the fajita filling in a large tortilla along with refried beans, lettuce, tomatoes, sour cream, and guacamole.
    • Fajita Bowls: Top a bed of rice and black beans with the fajita filling. Add any additional toppings of your choice. You could also use cauliflower rice.
    • Nachos:  Top tortilla chips with cheese and beans and broil until the cheese has melted. Top with the fajita filling and any additional toppings of your choice.

    📖 Recipe

    Close up of chicken fajitas

    Make-Ahead Freezer Fajitas with Chicken

    Author: Erica Schramek
    This Make-Ahead Freezer Fajitas with Chicken is filled with juicy chicken, charred vegetables, and wrapped in a warm tortilla.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Total Time 30 minutes mins
    Course Dinner Recipes
    Cuisine Mexican
    Servings 4
    Calories 446 kcal

    Ingredients
      

    Marinade

    • 2 tablespoons lime Juice
    • 2 tablespoons chili powder
    • 1 tablespoon cornstarch
    • 1 tablespoon dried oregano
    • 1 tablespoon cumin
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Fajitas

    • 2 large chicken breasts cut into ½ inch strips
    • 3 bell peppers any color - cored, seeded, and cut into thin strips
    • 1 large onion thinly sliced
    • 2 tablespoons olive oil
    • 8-12 flour tortillas

    Slow Cooker Method Only

    • ¼ cup salsa

    Instructions
     

    • Mix together the chicken marinade ingredients (2 tablespoons lime Juice, 2 tablespoons chili powder, 1 tablespoon cornstarch, 1 tablespoon dried oregano, 1 tablespoon cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon ground black pepper).
    • Cut the 2 large chicken breasts3 bell peppers, and 1 large onion into similarly sized pieces.
    • Toss the chicken in the marinade.
      NOTE: If you’re going to cook the fajitas the same day, leave the chicken mixture to marinate for at least an hour in the fridge.
    • Cook or freeze the chicken fajitas.

    To Freeze

    • Add the marinade and chicken to a quart-sized zip-top bag. Remove as much air from the bag as possible, seal, and lay flat in your freezer.
    • Arrange the peppers and onions on a sheet pan lined with parchment paper. Place the sheet pan in the freezer until the peppers and onions are frozen. Transfer the peppers and onions to a quart-sized zip-top bag. Remove as much air from the bag as possible and seal.
    • Place the chicken filled zip-top bag and the pepper and onion filled zip-top bag into a gallon-sized zip-top bag. At this point, you could also add a few tortillas and a small bag of shredded cheese. Label with the contents, date and reheating instructions.
    • Freeze for up to three months.

    To Thaw

    • IMPORTANT! Only thaw the chicken. If you thaw the veggies they will become a mushy mess.
    • In the refrigerator: Place the chicken-filled zip-top bag in a bowl or sheet pan to prevent leaks. Place the bowl or sheet pan on the bottom shelf of your refrigerator and thaw for 24 hours.
    • In water: Fill a large bowl or your kitchen sink with cold water. Submerge the chicken-filled zip-top bag. Change out the water every 30 minutes.

    To Cook

    • Note: There are a couple of ways to cook these fajitas. Choose your favorite.
    • Skillet: In a large skillet heat 2 tablespoons olive oil over medium-high heat. When the skillet is hot add the chicken and vegetables to the pan. Don’t overcrowd the pan. If you overcrowd the pan your chicken won’t brown properly. If necessary cook the fajitas in batches. Cook, stirring occasionally, for 6-8 minutes until the chicken is cooked through. Serve immediately with tortillas and your favorite toppings.
    • Sheet Pan: Preheat the oven to 425 degrees Fahrenheit. Lightly oil a sheet pan or coat with nonstick spray. Place chicken and vegetables in a single layer onto the prepared sheet pan. Drizzle lightly with olive oil and toss everything to evenly coat. Spread into a single layer.  Roast for 18-25 minutes or until the chicken is cooked through. Serve immediately with tortillas and your favorite toppings.
    • Slow Cooker: Pour the contents of the chicken and veggie-filled zip-top bags and ¼ cup salsa into your slow cooker and cook on low for six hours or on high for three hours until the chicken is fully cooked. Serve immediately with tortillas and your favorite toppings.
    • Tortillas: Place 8-12 flour tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30 seconds.

    Notes

    Ways to Serve
    • Tacos:  Fill hard taco shells with the fajita filling and top with your favorite toppings like cheese, chopped lettuce, pico de gallo, salsa, guacamole, and sour cream.
    • Lettuce Wraps: Fill pieces of lettuce with the fajita filling and top with shredded cheese, guacamole, sour cream, and tomatoes.
    • Salad: Toss the fajita filling with chopped lettuce, fresh corn, black beans, shredded cheese, and tomatoes. Drizzle with your favorite dressing. I suggest mixing ranch dressing with a little salsa.
    • Quesadillas: Layer the fajita filling plus cheese between two tortillas and bake at 350 degrees Fahrenheit for five minutes. Serve topped with sour cream, salsa, and guacamole.
    • Burritos: Wrap the fajita filling in a large tortilla along with refried beans, lettuce, tomatoes, sour cream, and guacamole.
    • Burrito Bowls: Top a bed of rice and black beans with the fajita filling. Add any additional toppings of your choice.
    • Nachos:  Top tortilla chips with cheese and beans and broil until the cheese has melted. Top with the fajita filling and any additional toppings of your choice.

    Nutrition

    Serving: 1Calories: 446kcalCarbohydrates: 45gProtein: 31gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 72mgSodium: 1044mgPotassium: 907mgFiber: 7gSugar: 8gVitamin A: 4261IUVitamin C: 120mgCalcium: 161mgIron: 5mg
    Have you tried this recipe?Mention @raspberriesandkohlrabi or tag #raspberriesandkohlrabi!

    Thanks for Reading!

    If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.

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    I am a self-taught cook and the writer, recipe developer, food stylist, and photographer behind this blog.

    I love helping others discover their love for food, just like I have. I'm all about cooking with fresh, seasonal ingredients. Some of my recipes are quick and easy, while others require a little extra love and effort.

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