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Sizzling Grilled Chicken Fajitas Foil Packs

(17)
  2 reviews
  • 35 min prep time
  • 2 hr 35 min total time
  • 9 ingredients
  • 2 servings
  • Pinterest
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Have fun with these no-fuss fajitas, with chicken, spices, and vegetables cooked on the grill in easy-clean-up foil packets.

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)

Steps

  • 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.
  • 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.

Expert Tips

To get the most juice from fresh limes, use the limes at room temperature, and roll them on the counter with your hands before cutting.

Serve these fajitas with frosty margaritas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
110
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
16%
Trans Fat
2g
Cholesterol
75mg
24%
Sodium
990mg
41%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
12%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
70%
70%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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