Sizzling Grilled Chicken Fajitas Foil Packs

  2 reviews
  • 35|min prep time
  • 2|hr|35|min total time
  • 9 ingredients
  • 2 servings

teaspoons chili powder
teaspoon ground cumin
teaspoon salt
cloves garlic, finely chopped
tablespoons lime juice
boneless skinless chicken breasts, cut into 1/2-inch strips
red or yellow bell pepper, seeded, cut into rings
small onion, thinly sliced, separated into rings
Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)


  1. 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. 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. 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. 4 Serve each chicken and vegetable packet with 2 tortillas. If desired, top tortillas with shredded lettuce, sour cream, guacamole, shredded cheese and salsa.




Nutrition Information

Recipe Step Photos

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