Gluten Free Avocado Crema Chicken Fajitas

Total time55 min

Prep time20 min

Cook time20 min

Gluten Free Avocado Crema Chicken Fajitas

Sizzling strips of smoky, lime-marinated chicken with charred bell peppers and onions — this is weeknight fajita night done right, and it serves four without any fuss. The spice blend of cumin, chili powder, smoked paprika, and garlic powder coats every piece of chicken before it even hits the pan, so the flavor is deep and built-in rather than an afterthought. The real showstopper is the avocado crema: two ripe avocados blended smooth with sour cream, fresh lime juice, and cilantro into a cool, creamy sauce that balances all that smoky heat beautifully. Fajitas can be a minefield when you're avoiding gluten, since flour tortillas are the obvious culprit but hidden thickeners in spice packets and sauces can sneak in too — here, every component is made from scratch with naturally safe ingredients, so you know exactly what's going into each wrap. The recipe calls for gluten free tortillas warmed in a dry skillet until just pliable and lightly toasted, which makes a bigger difference than you'd expect. Everything comes together in one skillet with a quick blender step for the crema, so cleanup is minimal and the whole table gets fed fast.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, sliced into ½-inch strips
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 tbsp fresh lime juice

For the vegetables

1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1 medium yellow onion, halved and sliced into thin half-moons
½ tsp salt

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
3 tbsp fresh lime juice
¼ cup fresh cilantro leaves
1 small jalapeño, seeded and roughly chopped (optional)
½ tsp salt

For serving

8 gluten free tortillas (6-inch)
lime wedges, for serving (optional)
fresh cilantro sprigs, for serving (optional)

Instructions

1
In a mixing bowl, combine the chicken strips with 1 tbsp of the olive oil, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and 2 tbsp lime juice. Toss until every strip is evenly coated, then let the chicken marinate at room temperature for 15 minutes.
2
While the chicken marinates, make the avocado crema. Combine the avocados, sour cream, 3 tbsp lime juice, cilantro leaves, jalapeño (if using), and salt in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust salt, then transfer to a bowl and press a piece of plastic wrap directly onto the surface to prevent browning. Set aside.

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