Grilled Chicken Fajita Foil Packs

  • Prep Time 35 min
  • Total Time 2 hr 35 min
  • Servings 2

Ingredients

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)

Directions

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.

Notes










Tips

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

No nutrition information available for this recipe.