Grilled Chicken Fajitas

Name: Grilled Chicken Fajitas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 8 8-inchs Old El Paso® flour tortillas (8 inches in diameter); 59 milliliters lime juice; 1 medium onion, cut into 1/4-inch slices; 237 milliliters Old El Paso® salsa (any variety); 454 grams boneless skinless chicken breast halves, cut into 4x1/4-inch strips; 1 Tbsp vegetable oil

Grilled Chicken Fajitas

Grilled Chicken Fajitas might be just the Mexican recipe you are searching for. One portion of this dish contains about 34g of protein, 13g of fat, and Head to the store and pick up onion, flour tortillas, salsa, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag.

Ingredients you will need

Chili Powder

Lime Juice

Cooking Oil

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.

Ingredients you will need

Marinade

Whole Chicken

Onion

Brush grill rack with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Grill

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

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.

Ingredients you will need

Marinade

Whole Chicken

Onion

Equipment you will use

Grill

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.

Ingredients you will need

Guacamole

Tortilla

Whole Chicken

Onion

Salsa

Equipment

Grill

Ingredients

Servings:

1teaspoon

chili powder 88-inchs

Old El Paso® flour tortillas (8 inches in diameter)59milliliters

lime juice 1medium

onion, cut into 1/4-inch slices 237milliliters

Old El Paso® salsa (any variety)454grams

boneless skinless chicken breast halves, cut into 4x1/4-inch strips 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.