Grilled Chicken Fajitas

  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 4

Ingredients

  • 1/4 cup lime juice
  • 1 tablespoon vegetable oil
  • 1 teaspoon chili powder
  • 1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
  • 1 medium onion, cut into 1/4-inch slices
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 cup salsa
  • 1/2 cup guacamole, if desired

Steps

  • 1
    Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
  • 2
    Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • 3
    Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
  • 4
    Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

  • Toss the chicken and onion with the marinade before you go to work, and pop them on the grill when you get home.
  • Guacamole is usually available in both the refrigerated and frozen sections of your grocery store.

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
115
Total Fat
13 g
Saturated Fat
3 g
Cholesterol
60 mg
Sodium
640 mg
Potassium
470 mg
Total Carbohydrate
54 g
Dietary Fiber
4 g
Protein
33 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
16%
16%
Calcium
16%
16%
Iron
24%
24%
Exchanges:
3 Starch; 2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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