1. Prepare the Chicken

Start by cutting the boneless, skinless chicken breasts into thin strips. The thinner the strips, the quicker they’ll cook, and they’ll be easier to fit into the mini tortillas.

In a medium-sized bowl, combine the cumin, chili powder, paprika, garlic powder, onion powder, and coriander (if using). Season the chicken strips generously with salt and pepper, then toss the chicken with the spice mix until well-coated. This step infuses the chicken with flavor before cooking.

2. Cook the Chicken

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken strips in a single layer. Cook the chicken for 5-7 minutes, stirring occasionally, until the chicken is cooked through and slightly browned on the edges. You’ll know the chicken is done when it reaches an internal temperature of 165°F (75°C).

Remove the chicken from the skillet and set it aside to rest. This helps lock in the juices and ensures the chicken remains tender and flavorful.

3. Sauté the Vegetables

In the same skillet, add the sliced bell peppers and onions. Sauté the vegetables over medium heat for about 5-7 minutes until they become tender and slightly caramelized. You want the peppers to maintain some of their crispness while still having a slight char. Stir occasionally to prevent them from burning.

Season the vegetables with a pinch of salt and pepper. If you like a little more heat, you can sprinkle in some red pepper flakes or a dash of hot sauce at this stage.

4. Warm the Tortillas

While the chicken and vegetables are cooking, warm the mini tortillas. You can do this by placing them in a dry skillet over medium heat for 30 seconds on each side until they are warm and soft. Alternatively, wrap the tortillas in a damp paper towel and microwave them for 20-30 seconds until heated through.

5. Assemble the Mini Chicken Fajitas

To assemble the fajitas, start by laying a warm tortilla flat on a plate or work surface. Add a few strips of the cooked chicken down the center of each tortilla. Top with a few spoonfuls of the sautéed peppers and onions. You can use more or less depending on your preferences.

6. Add Toppings

Top each mini fajita with your choice of optional toppings. Sour cream, guacamole, salsa, and shredded cheese are all great options to enhance the flavor of the fajitas. Fresh cilantro and a squeeze of lime juice will add brightness and freshness.

7. Serve and Enjoy

Fold the tortilla over the filling to create a small wrap, or simply serve open-faced for easier snacking. Serve the mini chicken fajitas on a platter with extra toppings on the side. They are best enjoyed immediately, but you can store leftovers in the fridge for up to 3 days.