If you’ve never tried Lebanese Chicken Fajita, you’re in for a treat! This recipe is so easy to make, yet packed with incredible flavor. The combination of tender chicken, colorful veggies, and melted cheese makes every bite irresistible. What really sets the Lebanese version apart is the bun and corn — instead of serving it with tortillas, we use soft sesame buns, and the sweet corn adds that special Lebanese twist that makes it different from any other fajita.
It’s creamy, cheesy, and full of flavor — especially with the avocado sauce, which adds a smooth and rich texture. But you can definitely skip the sauce and keep it simple with mayo only, or go with the classic mayo and mustard mix, which is the original Lebanese way. Both versions are so delicious — you honestly can’t go wrong!
- Lebanese chicken fajita summary
- why I love this fajita recipe?
- Lebanese chicken fajita ingredients
- How to make Lebanese chicken fajita step by step
- fajita seasoning recipe
- How to store leftover Lebanese chicken fajita
- How to serve Lebanese chicken fajita?
- Frequently asked questions
- Tips and Tricks
- More recipes to try
- Grill link
Lebanese chicken fajita summary
This Lebanese Chicken Fajita is a delicious twist on the classic! Tender chicken strips are cooked with onions, peppers, mushrooms, and corn, then topped with melted mozzarella for a creamy, cheesy finish. The avocado sauce made in the blender adds a rich and fresh flavor that takes it to the next level. Served in a toasted sesame bun, it’s warm, flavorful, and so easy to make — perfect for a quick weeknight dinner or a fun family meal!
Cooking Time: About 20–25 minutes from start to finish (including sautéing veggies and cooking the chicken).
Flavour: Savory, slightly smoky, and mildly spiced from the fajita seasoning, with a hint of sweetness from the corn and peppers.
Texture: Juicy chicken, tender veggies, and gooey melted cheese, all packed inside a soft sesame bun.
Serving Style: Best served warm as a handheld sandwich with creamy avocado sauce or classic mayo and mustard.
Difficulty: Easy — perfect for a quick weeknight dinner or a simple, flavorful meal.
why I love this fajita recipe?
I love this Lebanese fajita because it’s quick, simple, and always a hit with my family. It’s one of those recipes that looks fancy but takes very little effort to make. The chicken stays juicy, the veggies add color and freshness, and the melted mozzarella brings it all together. I also love how customizable it is — you can serve it with the avocado sauce for extra creaminess or keep it traditional with just mayo and mustard.
It’s perfect for busy weeknights, gatherings, or anytime you want a comforting, cheesy sandwich that everyone will love. Once you try it, it’ll definitely become a go-to in your kitchen too!
Lebanese chicken fajita ingredients
Chicken breast — I like to cut it in half, then slice it into thin strips so it cooks evenly and stays juicy.
Onion — sliced thin, adds sweetness and flavor.
Sweet pepper — gives color, crunch, and freshness.
Mushrooms — add a nice earthy flavor and make the dish rich and hearty.
Corn — gives that signature Lebanese touch — slightly sweet and perfect with the spices.
Mozzarella cheese — it melts beautifully and makes everything creamy and cheesy.
Olive oil — used to cook and to marinate the chicken.
Seasoning — a mix of fajita spice, paprika, salt, and black pepper brings all the flavor together.
Sesame bun — soft and slightly nutty, perfect for holding all the cheesy chicken fajita goodness.
avocado sauce
Ripe avocado — it makes the sauce creamy and fresh.
Mayo — adds richness and a smooth texture.
Lemon juice — brightens up the flavor.
Salt and black pepper — season it perfectly.
How to make Lebanese chicken fajita step by step
- Cut the chicken breast in half, then slice it into thin strips.
- Slice the onion thinly.
- Slice the mushrooms.
- Cut the sweet pepper into thin strips.
- Set aside some corn and mozzarella cheese for later.
- Have your sesame buns ready for serving.
- In a bowl, add the chicken strips with olive oil, fajita spice, paprika, salt, and black pepper.
- Mix until everything is well coated, then set it aside for a few minutes to soak up all the flavors.
- Heat a little olive oil in a large pan over medium heat.
- Add the onion and sweet pepper and cook for a few minutes until they start to soften.
- Add the mushrooms and cook everything together until tender. Remove the veggies and set them aside.
- In the same pan, add a bit more olive oil and cook the marinated chicken until it’s fully cooked and golden.
- Add the cooked veggies and corn back into the pan with the chicken. Mix everything together.
- Top with mozzarella cheese, cover, and cook on low heat until the cheese melts.
- In a blender, add the avocado, mayo, lemon juice, salt, and black pepper.
- Blend until smooth and creamy. (You can also skip this and use mayo and mustard instead.).
- Spread the avocado sauce (or mayo and mustard) on the sesame buns.
- Add the cheesy chicken fajita mix.
- Grill or toast the sandwiches for a few minutes until the buns are golden.
- Serve warm — cheesy, creamy, and full of flavor. The perfect easy dinner!
fajita seasoning recipe
- 1 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoons paprika
- 1 teaspoons onion powder
- 1 teaspoons cayenne pepper
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 1/2 teaspoon ground black pepper
How to store leftover Lebanese chicken fajita
- Refrigerator: Store the cooked chicken fajita mixture (chicken, veggies, corn, and cheese) in an airtight container in the fridge for up to 3 days.
- Buns: Keep sesame buns separate in a sealed bag or container to prevent them from getting soggy.
- Avocado sauce: Store the avocado sauce in a small airtight container in the fridge for 1–2 days. The lemon juice helps slow browning, but it’s best to make it fresh if possible.
Tip: Reheat the chicken and veggie mix in a pan over medium heat until warmed through, then assemble with buns and sauce for best results.
How to serve Lebanese chicken fajita?
- Toast or grill the sesame buns slightly for a golden, crisp texture.
- Spread your avocado sauce, or mayo/mustard mix, on the buns.
- Fill the buns generously with the cheesy chicken fajita mix.
- Optionally, sprinkle a little extra cheese on top before grilling for a melty finish.
- Serve warm, as a handheld sandwich, or slice in half and enjoy with a side salad or fries for a complete meal.
Frequently asked questions
1. Can I skip the avocado sauce?
Yes! The fajita is still delicious without it. You can use just mayo, or the classic mayo and mustard mix for the original Lebanese style.
2. Can I make it ahead of time?
Absolutely! You can prep the chicken and veggies in advance, store them in the fridge, and assemble when ready to eat. Just add the cheese and heat it before serving.
3. Can I use other buns instead of sesame buns?
Yes, but sesame buns give that authentic Lebanese touch. Soft sandwich buns or even pita can work too.
4. Can I use a different cheese?
Mozzarella melts perfectly, but you can also try a mild cheddar or a mix of cheeses if you like.
5. Can I make it vegetarian?
Yes! Simply replace the chicken with tofu, tempeh, or extra mushrooms, and follow the same steps for cooking and combining the veggies.
6. How spicy is this fajita?
It’s mild unless you add extra fajita spice or chili. You can adjust the seasoning to suit your taste.
7. Can I freeze the leftovers?
It’s best eaten fresh. You can freeze the chicken and veggie mix, but the cheese and buns are better fresh for the best flavor and texture.
Tips and Tricks
- Cut the chicken thin: Slicing the chicken into thin strips helps it cook quickly and stay juicy.
- Cook veggies first: Softening the onions, peppers, and mushrooms before adding the chicken brings out their natural sweetness.
- Don’t overcrowd the pan: Give the chicken and veggies space to cook evenly — it helps them brown nicely.
- Cheese matters: Use mozzarella for that gooey, melty texture, but feel free to mix in a little cheddar for extra flavor.
More recipes to try
Grill link
Cuisinart 6-in-1 Deluxe Electric Griddler, Large Grilling Surface
Lebanese chicken fajita
Ingredients
For the Fajita
- 1 lb chicken breast about 2–3 pieces
- 1 large onion
- 1 large sweet pepper
- 200 g mushrooms
- ½ cup corn
- 2 tbsp olive oil
- Mozzarella cheese
- Sesame buns
For the Chicken Marinade
- 2 tbsp olive oil
- 1 tbsp fajita spice
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Avocado Sauce
- 1 large avocado
- ¼ cup mayo
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Cut the chicken breast in half, then slice it into thin strips.
- Slice the onion and mushrooms thinly, and cut the sweet pepper into thin strips.
- Marinate the chicken with olive oil, fajita spice, salt, black pepper, and paprika. Mix well until everything is nicely coated.
- In a pan, heat some olive oil and cook the onion and peppers for a few minutes until they start to soften.
- Add the mushrooms and cook everything together until soft, then remove and set aside.
- In the same pan, add a bit more oil and cook the chicken until it’s fully cooked through.
- Add the cooked veggies back in along with some corn — that’s what makes the Lebanese version special!
- Mix everything together, then top it with mozzarella cheese. Cover and cook on low heat until the cheese melts.
- While waiting, prepare the avocado sauce by blending together avocado, mayo, lemon juice, salt, and black pepper — or skip it and use mayo and mustard instead.
- Spread the avocado sauce (or mayo and mustard) on a sesame bun, add the cheesy chicken mix, then grill for a few minutes until golden.
Notes
- You can adjust the seasoning to your taste — add more or less fajita spice, paprika, or black pepper.
- If you like it spicy, add a pinch of chili flakes or a dash of hot sauce to the chicken while cooking.
- For a lighter version, skip the cheese or use a low-fat alternative.
- The avocado sauce is best made fresh, but if needed, it can be stored in an airtight container in the fridge for a day or two.
- Leftover chicken fajita mix can be stored in the fridge for up to 3 days. Reheat gently on the stove for best results.
- Serve immediately after assembling for the best texture and flavor — the buns can get soggy if left too long.
- You can easily double the recipe for a crowd — just cook in batches to avoid overcrowding the pan.