These Chicken Fajita Sandwiches are made with chicken fajita fixings piled on bread, with a slightly spicy chipotle aioli and pepper jack cheese, and then baked until toasty, melty, and perfect.
I posted a quick and easy Chicken Fajita recipe a few weeks ago, and today, I have a little variation on that recipe for you: Chicken Fajita Sandwiches.
If you’re a fajita lover and a hot sandwich fan like I am, you’re going to like this recipe, because you take chicken fajita fixings, pile them on bread, add a slightly spicy chipotle aioli and pepper jack cheese, and then bake it all together until it’s toasty, melty, and perfect.
You Might Also Enjoy: Steak Fajitas
You can make this recipe with fajita leftovers if you don’t want to eat exactly the same meal two nights in a row or make up a fresh batch of fajita veggies and chicken for the sandwiches.
Just try not to eat all the chicken slices off the cutting board before you can get those sandwiches assembled…
This recipe calls for chicken thighs for the fajita chicken because thighs are incredibly forgiving to cook and come out tender and moist without much babysitting, but if you have chicken breasts you want to use up, you can use those as well.
Season the chicken according to the recipe and then cook the breasts following my How to Cook Chicken Breasts for Salads and Sandwiches post.
What to Serve With Chicken Fajita Sandwiches
These are pretty filling sandwiches, so you really don’t need tons of sides to go with these. If you want something quick, Microwave Corn on the Cob is always a good sandwich side, or add a quick side salad with a southwestern dressing. And for dessert, you can’t go wrong with a small batch of brownies.
- Use whatever bread type you’d like here. I’m a fan of telera rolls, but you can slice up a large loaf of French bread or use whatever sort of bakery rolls your store has on hand. Sourdough would also be a good option, though you might have to double the chicken to have enough for four full sandwiches on sourdough.
- Leftover aioli will keep in an airtight container in the fridge for a day or two. It’s great on just about any savory sandwich and can also be used as a dipping sauce for fries and onion rings.
- Save any leftover veggies and add them (warmed) to omelets and scrambled eggs with cheese.
Chicken Fajita Sandwiches
These Chicken Fajita Sandwiches are made with chicken fajita fixings, piled on bread, with a slightly spicy chipotle aioli and pepper jack cheese, and then baked until toasty, melty, and perfect.
- 4 large boneless skinless chicken thighs
- Taco seasoning *
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 1/2 large onion sliced
- 2 bell peppers (any color) sliced
- 1/2 teaspoon taco seasoning
- 1/2 cup (112g) mayonnaise
- 2 cloves garlic pressed
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon chipotle chili powder * plus more to taste
- Salt and pepper
- 4 telera, ciabatta, or french rolls, sliced*
- 4 slices pepper jack or Monterey jack cheese
Preheat oven to 350°F. In a small bowl, stir together mayonnaise, crushed garlic, lemon or lime juice, and chipotle chili powder. Add salt and pepper to taste and more chipotle chili powder for more spice if desired. Set aside.
Sprinkle taco seasoning over chicken thighs until lightly coated on all sides. In a large skillet over medium-high heat, heat oil. Once hot, add chicken thighs and cook for 3 to 5 minutes per side, until an instant-read thermometer inserted into the center of the meat reads 165°F. If at any time the outside of the chicken begins to cook too quickly and burn, turn down the heat slightly.
While your meat cooks, in another large skillet, heat oil over medium heat and add onion and bell peppers. Sprinkle with taco seasoning and toss to coat. Cook, stirring occasionally, for 4 to 8 minutes, until edges are lightly browned and vegetables are tender-crisp. Salt and pepper to taste.
For softer vegetables, turn heat down to medium once the vegetables are browned so they don’t burn, and continue to cook until vegetables reach your desired level of doneness.
Slice chicken thighs into strips. Spread aioli over both sides of each roll and layer chicken, fajita vegetables, and cheese on the bottom half of each roll. Place rolls in the oven and bake for 5 to 6 minutes until cheese is melted and rolls are toasty.
- Serve and enjoy!
In place of taco seasoning, you can sprinkle chili powder (regular, not chipotle), cumin, salt, and pepper over your chicken thighs, and use 1/4 teaspoon each of chili powder and cumin in the vegetables.
If you have an open can of chipotle peppers, you can use about 1/2 teaspoon of the adobo sauce in place of chipotle powder. Add more to taste or start with less for less spice. You can also omit the chipotle flavor completely and you'll have a regular garlic aioli for your sandwiches, which is still delicious.
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