These Chicken Fajita Crepes combine the comfort of delicate crepes with the bold zest of fajitas. Tender spiced chicken and colorful peppers are wrapped in soft crepes, smothered in a creamy cheese sauce, and baked until bubbly. It’s a fun, elegant mash-up perfect for any occasion.

Love Chicken Fajita Crepes? So do we! If you're into Savory Crepes or curious about Christmas Cookie, you'll find plenty of inspiration below.

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Why You’ll Love This Chicken Fajita Crepes

• Showstopper without stress: Impressive yet manageable, even for crepe beginners.
• Perfect texture contrast: Delicate crepes with hearty filling and a bubbly cheese blanket.
• Versatile for any meal: Great for brunch, dinner, or make-ahead leftovers.
• Brilliant for leftovers: Transforms grilled chicken or roasted veggies into a new meal.

Ingredients & Tools

• For the Crepes:
• 120 g all-purpose flour
• 2 large eggs
• 300 ml milk
• 1 tbsp melted butter, plus more for cooking
• ¼ tsp salt
• For the Filling:
• 450 g boneless, skinless chicken breast, cut into thin strips
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp dried oregano
• Salt and black pepper to taste
• For the Sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 350 ml milk
• 100 g grated Monterey Jack cheese
• 50 g grated sharp cheddar cheese
• ½ tsp ground cumin
• Salt and pepper to taste
• For Topping:
• 50 g grated cheese (a mix of Monterey Jack and cheddar)
• Fresh cilantro or parsley, chopped
• Sour cream and lime wedges for serving

Notes: Don’t stress about the crepe batter—it’s just a thin pancake. Using a mix of bell pepper colors adds sweet notes. The cheese sauce is your glue and glory, so don’t rush it.

Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a medium saucepan, a whisk, two mixing bowls, and a 9×13 inch baking dish.

Nutrition (per serving)

Serves: 6 | Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 60 minutes

Before You Start: Tips & Ingredient Notes

• Can I make the crepes ahead? Absolutely. Crepes are fantastic for making a day in advance. Just stack them with parchment paper in between, wrap the stack tightly in plastic wrap, and refrigerate. They’ll be ready for you when you are.
• What’s the secret to a lump-free crepe batter? Let your blender do the work. Seriously—just toss all the crepe ingredients in and blend for 30 seconds. It’s foolproof and gives you that perfectly smooth, thin batter you’re after.
• How thin should I slice the chicken and veggies? Think “fajita-style.” You want thin, uniform strips so everything cooks quickly and evenly, and so it rolls neatly inside the crepe. It makes a huge difference in the final texture.
• Why let the crepe batter rest? This is a non-negotiable, quiet little step. A 30-minute rest allows the flour to fully hydrate and the gluten to relax, which gives you those wonderfully tender, non-rubbery crepes. It’s worth the wait.
• What if I don’t have a crepe pan? Any good non-stick skillet will work beautifully. The key is a flat surface and a little bit of butter to get that lovely, lacy edge. You’ve got this.

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze assembled, unbaked crepes (without final cheese) for up to 2 months.
• Reviving: Reheat in the oven at 350°F until hot, or microwave gently.

Serving Suggestions

Complementary Dishes

• A simple green salad with a lime vinaigrette — The crisp, acidic greens cut through the richness of the crepes beautifully, balancing the whole plate.
• Cilantro-lime rice — It’s a classic for a reason, soaking up any extra sauce and extending the meal for heartier appetites.
• Charred corn and black bean salsa — Adds a sweet, smoky, and fresh element that complements the fajita spices wonderfully.

Drinks

• A crisp, Mexican lager — The light carbonation and clean finish are the ideal palate cleanser between bites of the rich, cheesy crepes.
• Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus keep your taste buds refreshed and ready for the next delicious mouthful.
• A classic Margarita (on the rocks!) — The tangy lime and tequila kick pair phenomenally well with the cumin and chili in the filling.

Something Sweet

• Warm churros with chocolate dipping sauce — You’re already in a Tex-Mex mood, so lean all the way in with this cinnamon-sugar treat.
• Mango sorbet — It’s light, fruity, and refreshing, providing a clean, sweet finish that doesn’t feel too heavy.
• Flan — The creamy, caramel-coated custard is a traditional and utterly satisfying end to this flavor-packed meal.

Top Mistakes to Avoid

• Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will cause them to tear and make rolling impossible. A modest, centered line is all you need.
• Mistake: Skipping the roux cook-time. If you don’t cook the flour and butter for a full minute, your cheese sauce can have a raw, pasty flavor. Let it get bubbly and blonde for the best taste.
• Mistake: Crowding the skillet with veggies. If you dump all the peppers and onions in at once, they’ll steam and become soggy. Give them space to sauté and develop those delicious, caramelized edges.
• Mistake: Using a batter that’s too thick. Your crepe batter should be the consistency of light cream. If it’s too thick, the crepes will be heavy and pancake-like. Don’t be afraid to add a splash more milk to thin it out.

Expert Tips

• Tip: Get your mise en place ready. Have all your filling ingredients chopped and measured before you start cooking. The process moves quickly, and being prepared makes it a calm, enjoyable experience instead of a frantic one.
• Tip: Season your filling boldly. Remember, the unseasoned crepes and the mild cheese sauce will mellow out the spices. Don’t be shy with the salt and seasonings in your chicken and veggie mix—it should taste a little assertive on its own.
• Tip: Keep your cooked crepes warm. As you finish cooking the crepes, you can stack them on a heat-proof plate and keep them in a low oven (about 100°C / 200°F). Warm crepes are much more pliable and less likely to crack when you roll them.
• Tip: Add a splash of pickled juice. For an extra flavor boost, stir a teaspoon of juice from a jar of pickled jalapeños into your cheese sauce. It adds a subtle tang and a hint of heat that cuts through the richness.

FAQs

Can I use pre-cooked or rotisserie chicken?
Absolutely, and it’s a fantastic shortcut! You’ll need about 3 cups of shredded cooked chicken. Just sauté your peppers and onions with the spices as directed, then stir in the shredded chicken at the end just to warm it through. This cuts the active cooking time down significantly and is a brilliant way to use up leftovers.

How do I store and reheat leftovers?
Leftovers keep beautifully. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions on a microwave-safe plate and warm gently, or for a crisper top, reheat in a 175°C (350°F) oven for 10-15 minutes until hot all the way through. The crepes might soften a bit, but the flavor will still be fantastic.

Can I make this dish gluten-free?
You sure can. Simply substitute the all-purpose flour in both the crepes and the sauce with your favorite 1:1 gluten-free flour blend. The result will be very similar—just make sure your blend contains a binder like xanthan gum to help the crepes hold together properly.

My cheese sauce is too thick. What should I do?
No worries, this is an easy fix! Just whisk in a little more warm milk, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency. It will thicken a bit more in the oven, so you want it a tiny bit looser than you think. If it’s too thin, let it simmer for another minute or two.

Can I freeze the assembled, unbaked crepes?
Yes, this is a great make-ahead option. Assemble the crepes in a freezer-safe baking dish, pour the sauce over, but wait to add the final cheese topping. Wrap the entire dish tightly in a layer of plastic wrap and then foil. Freeze for up to 2 months. To bake, thaw overnight in the fridge, sprinkle with cheese, and bake as directed, adding a few extra minutes if needed.