Free fajita platter calculator. Enter servings to find the chicken in grams and the tortillas you need for a fajita platter.
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Enter the number of servings you plan to serve. This fajita platter calculator uses 120 grams of chicken per serving and 2 tortillas per serving, so fajitas for a crowd are easy to plan. For 10 servings, you need 1200 grams of chicken and 20 tortillas. For 4 servings, you need 480 grams of chicken and 8 tortillas. Use the sections below for fajita toppings servings, fajita vegetables per person, and fajita bar servings, and adjust the meat weight for beef, shrimp, or vegetarian fillings.
This fajita platter calculator uses a clear fajita platter quantities rule: chicken grams equal servings times 120, and tortillas equal servings times 2. That gives a simple fajita servings calculator you can check by hand. For 10 servings, the math is 10 times 120 equals 1200 grams of chicken, and 10 times 2 equals 20 tortillas. For 20 servings, you need 2400 grams of chicken and 40 tortillas. Chicken per serving fajitas in this calculator is 120 grams, which is about 4.2 ounces, close to the 4 ounce weekday guide used by competitor sites.
Fajita meat per person varies by occasion. Competitor guides suggest about 4 ounces per person for a weekday family dinner and about 6 ounces per person for an indulgent dinner party, while some recipes suggest up to 8 ounces. One sliced chicken breast per person is a common guide, and beef skirt follows the same weight range. Fajita shrimp servings run lighter, about 3 to 4 ounces per person, because shrimp is intense in flavor and a little goes a long way. If you swap beef for chicken in this calculator, keep the same gram weight; for shrimp, use about three quarters of the chicken weight. For mixed meats at a large party, one guide plans 5 ounces of raw beef plus 3 to 4 ounces of a second meat per person.
Fajita tortillas per person are 2 in this calculator, and competitor guides suggest 2 to 3 tortillas per guest. Allow 3 large tortilla wraps per person if guests are hungry or if tortillas are the only bread on the table, because tortillas can tear and some guests eat a third or fourth wrap. Flour tortillas are traditional for fajitas, while corn tortillas suit a gluten free table. Warm tortillas in a dry skillet or over a flame for 20 to 30 seconds per side before serving, so they bend without breaking. Buy a few extra tortillas beyond the calculator total as a buffer for tears and seconds.
Fajita vegetables per person are about half a cup of sliced onions and half a cup of sliced bell peppers in competitor guides. One large party guide uses vegetables equal in weight to the meat, split between onion and mixed peppers. Fajita toppings servings to plan per person are: grated cheese 1/4 cup, guacamole 1/4 cup, pico de gallo or salsa 4 tablespoons, sour cream 2 tablespoons, and shredded lettuce 1 to 2 ounces. Serve rice and beans as sides, with about 8 pounds of each dry for 100 people in one large party guide. Set toppings in small bowls on a large platter so guests build their own fajitas at a fajita bar.
Fajita bar servings work best as a build it yourself platter: cooked protein, fajita vegetables, warm tortillas, rice, beans, and toppings in separate bowls, with lime wedges and cilantro on the side. Fajita party servings for a crowd need a hot skillet and a good seasoning blend, and meat should be marinated for at least 4 hours, or overnight, then grilled, rested, and sliced across the grain. Fajita make ahead work is marinating, slicing vegetables, and preparing toppings ahead, while the meat itself should be cooked fresh, because fajitas do not hold well. Fajita leftovers storage for cooked chicken is 3 to 4 days in the refrigerator, reheated until hot through. Fajita vegetarian servings use grilled portobello mushrooms or tofu with the same vegetable and tortilla amounts.
Plan 2 fajitas per person when you serve the usual sides of rice, beans, and salad. Without sides, or for hungry guests, plan 3 fajitas per person.
This calculator plans 120 grams of chicken per serving, about 4.2 ounces. For 10 servings that is 1200 grams of chicken, and for 20 servings it is 2400 grams.
Plan 2 tortillas per person in this calculator, and 3 tortillas per person for hungry guests or a party where tortillas are the only bread. Buy a few extra for tears and seconds.
At 120 grams per serving, 20 people need 2400 grams of chicken and 40 tortillas. Add vegetables equal in weight to the meat in one large party guide, plus toppings and sides.
Marinate the meat for at least 4 hours or overnight, and prepare vegetables and toppings ahead. Cook the meat fresh on the day, because fajitas are designed to be served as they are cooked and do not hold well.
Serve grated cheese, guacamole, pico de gallo or salsa, sour cream, shredded lettuce, diced tomato, cilantro, and lime wedges. Add rice and beans as sides, and offer flour and corn tortillas.
Use grilled portobello mushrooms or firm tofu marinated in the same seasoning, with the same vegetable and tortilla amounts as meat fajitas. Offer beans as an extra protein so vegetarian guests still get a filling serving.
Plan about 3 to 4 ounces of shrimp per person, which is lighter than beef or chicken. Marinate shrimp for only 2 to 4 hours, not overnight.