Sizzling Grilled Chicken Fajitas
-
35 Minutes
Prep
2 Hours 35 Minutes Total
- 2 Servings
Ingredient List
- 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
- 8 Old El Paso™ flour tortillas (8 inches in diameter)
- 1 cup Old El Paso™ salsa (any variety)
- 1 cup Old El Paso™ salsa (any variety)
Preparation
- 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.
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- 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.
- 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.
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
Calories450(Calories from Fat110),Total Fat13g(Saturated Fat3g,Trans Fat2g),Cholesterol75mgSodium990mgTotal Carbohydrate50g(Dietary Fiber3g Sugars5g),Protein34g;% Daily Value*:Vitamin A50%;Vitamin C70%;Calcium15%;Iron25%; 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 Choices:3
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
