Recipe Information Total Time: 25 minutes Servings: 4
Fajitas are popular, quick and easy, especially when you make them in a pouch. No worries about slivered chicken and peppers falling through the grate, and the juices and spices combine to keep the chicken moist. You can wrap your tortillas in foil and warm them in the grill, too, just place the pack on a cool spot while you cook the chicken packs.
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2-inch wide, 4-inch long strips
1 small red bell pepper, seeded and sliced
1 small green bell pepper, seeded and sliced
1 small yellow bell pepper, seeded and sliced
8 8-inch flour tortillas
Salsa, guacamole, sour cream (optional toppings)
In a large bowl, whisk the oil, lime juice, oregano, cumin, paprika, garlic powder and salt. Add the chicken strips and pepper slices, and toss to coat. Refrigerate for 30 minutes to marinate.
Tear 4 12-inch square pieces of foil. Divide the chicken mixture between the 4 pieces, piling the chicken and peppers in the center of the foil. Pull two edges straight up to cover the chicken, and fold and crimp the edges together. Roll up and crimp the ends to make a sealed, not too tight pouch. Place the packets on a sheet pan.
Preheat the grill on high until hot. Reduce to medium, then place the packets on the grill. Turn every 5 minutes for about 15 minutes, then carefully open one end of a packet and, with an instant read thermometer, check the temp of the chicken. Once the chicken pieces have reached 160⁰F, remove the packets from the grill and serve with warmed flour tortillas.
Grilled fajitas are good paired with a black bean and corn salad, or jicama slices sprinkled with chile powder and salt. Top with guacamole, sour cream or salsa.
654 calories, 16 g. fat, 145 mg. cholesterol, 1087 mg. sodium, 59 g. carbohydrate, 8 g. fiber, 64 g. protein