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Lebanese chicken fajita
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Lebanese chicken fajita

Lebanese chicken Fajitas are so simple to make, yet incredibly delicious! Tender chicken, colorful veggies, and melted cheese come together for a flavorful, comforting meal. What makes them unique is the sesame bun and sweet corn, giving a twist that’s different from traditional fajitas. Serve it with creamy avocado sauce or classic mayo and mustard, and you’ve got a quick, cheesy, and satisfying dinner everyone will love.
Course Main Course
Cuisine Lebanese
Keyword lebanese chicken fajita
Prep Time 10 minutes
Cook Time 10 minutes
Assemble 5 minutes
Total Time 25 minutes
Servings 6 Buns

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.