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Buffalo Chicken Fajitas
© Todd Porter & Diane Cu

Buffalo Chicken Fajitas


Doused in buffalo sauce and nestled in a chewy tortilla, this mash-up of game day classics can easily be scaled up or down, depending on your number of guests.

Buffalo Sauce

  1. 1/4 cup butter
  2. 2 cloves garlic, minced
  3. 1/2 cup Frank’s RedHot or other hot sauce
  4. 1/2 tablespoon Worcestershire sauce
  5. 1 tablespoon brown sugar

Chicken Fajitas

  1. 1 tablespoon vegetable oil
  2. 1 pound boneless, skinless chicken breasts, sliced in strips
  3. 1 medium onion, sliced
  4. 1 large bell pepper, seeded and sliced
  5. Kosher or sea salt
  6. Fresh cracked black pepper
  7. Flour or corn tortillas, for serving
  8. Shredded cheese and sour cream, for serving (optional)
  9. Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional)
  1. Make the Buffalo Sauce Heat a saucepan over medium heat. Melt the butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Stir in the hot sauce, Worcestershire sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
  3. Make the Fajitas Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion and bell pepper and cook with the chicken for 3 to 5 minutes or until the vegetables are tender.
  4. Stir in the buffalo sauce and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings.