Pesto Fajitas

July 14, 2015
Serves 4 4
Prep time
Cook Time

pesto-fajita-1If you have some corn tortillas handy, this is an easy dinner to put together on a week night. I had some left over grilled chicken, some fresh red and green peppers and a spicy pesto sauce. I had made the pesto sauce earlier in the week from my fresh CSA basil and hot oil. It was time to create a dinner out of theses ingredients. This can be served with a side of mexican rice, beans and Guacamole.


  • 1 Cup
    cooked and sliced chicken breast/thigh
  • 1 Cup
    mixed sliced red and green peppers
  • 1/2 Cup
    sliced red onions
  • 8 Pieces
    corn tortillas
  • 1/2 Cup
    pesto (recipe here)
  • 1 Cup
    chopped lettuce
  • 1/4 Cup
    chopped tomatoes
  • 1/4 Cup
    chopped cilantro leaves
  • 1/4 Cup
  • 3 Teaspoons
    olive oil


  1. Sauté the chicken pieces with peppers and onions in a pan with some olive oil on high heat until well mixed but not soft, 3-4 minutes. I like the peppers crispy not over cooked and soft, add chopped cilantro leaves and turn the stove off.

  2. Warm tortillas with some butter/olive oil on a heated pan until slightly colored and cooked on both sides.

  3. Smear the one side of cooked tortillas with a scoop of spicy pesto and place the chicken pepper mix on it. Add chopped lettuce and tomatoes to the side of the plate(optional).

  4. additional Rice,salsa and Guacamole is optional.


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