Gluten-Free Chicken Fajitas in Corn Tortillas
By the Gluten Free Recipes team ·
Sizzling strips of seasoned chicken and vibrant bell peppers come together in this flavorful gluten-free fajita dish. Served in warm corn tortillas, these fajitas offer a delightful combination of tender protein, crisp-tender vegetables, and a savory, slightly tangy sauce.
At a glance: This hard dinner recipe yields 4 servings in about 45 minutes (10 min prep, 35 min cook). It uses 15 ingredients — including chicken breast or thighs, red bell pepper, green bell pepper — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chicken Fajitas in Corn Tortillas: When preparing this dinner recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Chicken Fajitas in Corn Tortillas: This recipe is naturally gluten-free, relying on corn tortillas and certified gluten-free liquids. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs chicken breast or thighs, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 8 corn tortillas
Instructions
- 1
In a medium bowl, toss the sliced chicken with chili powder, cumin, paprika, salt, and black pepper until evenly coated. Let it marinate for at least 5 minutes while you prepare the vegetables.
- 2
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the seasoned chicken in a single layer and cook for about 5-7 minutes, stirring occasionally, until it's golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced red and green bell peppers and onion. Sauté for about 8-10 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred. Add the minced garlic to the skillet and cook for another minute until fragrant.
- 4
In a small bowl, whisk together the GF chicken stock, GF tamari or coconut aminos, and cornstarch until smooth. Pour this mixture into the skillet with the vegetables. Bring the sauce to a simmer, stirring constantly, for about 2-3 minutes until it thickens to a glossy consistency.
- 5
Return the cooked chicken to the skillet with the thickened sauce and vegetables. Toss everything together to coat evenly and cook for an additional 2-3 minutes to heat the chicken through. While the chicken and sauce are simmering, warm the corn tortillas according to package directions, typically by heating them in a dry skillet or microwave for about 30 seconds per side until pliable.
- 6
Serve the hot chicken and vegetable mixture immediately in the warmed corn tortillas. Garnish with your favorite gluten-free toppings such as salsa, guacamole, or dairy-free sour cream.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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