Sizzling Grilled Chicken Fajitas

Have fun with these no-fuss fajitas, with chicken, spices, and vegetables cooked on the grill in easy-clean-up foil packets.

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Servings 2

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( 17 ) Ratings

17 Ratings

5 Stars

4 Stars 17%

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2 Stars 17%

1 Stars 11%

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ingredients 9
Prep Time 35 min
Total Time 2 hr 35 min

Ingredients

2: teaspoons chili powder

1/2: teaspoon ground cumin

1/4: teaspoon salt

2: cloves garlic, finely chopped

2: tablespoons lime juice

2: boneless skinless chicken breasts, cut into 1/2-inch strips

1: red or yellow bell pepper, seeded, cut into rings

1: small onion, thinly sliced, separated into rings

4: Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

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Directions

1 In medium bowl, mix chili powder, cumin, salt, garlic and lime juice. Add chicken, bell pepper and onion; stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once.
2 Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Remove chicken and vegetables from marinade; discard marinade. Place half of chicken and vegetables on center of each sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Cut another sheet of foil; wrap tortillas securely in foil.
3 Place packets on grill over medium heat. Cook chicken and vegetables 10 to 15 minutes or until chicken is no longer pink in center and vegetables are crisp-tender. Cook tortillas 2 to 3 minutes or until warm. Open foil carefully to allow hot steam to escape.
4 Serve each chicken and vegetable packet with 2 tortillas. If desired, top tortillas with shredded lettuce, sour cream, guacamole, shredded cheese and salsa.