5 from 1 vote
a grilled chicken fajitas topped with pineapple salsa and crema sitting on a wooden cutting board
Print
Grilled Chicken Fajitas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

It's summertime and that means its time to get outdoors and start grilling up deliciousness! My grilled chicken fajitas recipe, complete with grilled vegetables is a great way to enjoy dining outdoors and save on clean up.

Course: Entree
Cuisine: Mexican
Keyword: fajitas, grilled chicken, grilled recipes, mexican food, street tacos, tacos
Servings: 12
Calories: 247 kcal
Author: Chef Dennis Littley
Ingredients
  • 12 Mission® Super Soft Flour Tortillas
  • 1 1/2 lb boneless skinless chicken breast cut into strips
  • 1 large onion sliced
  • 2 large sweet peppers sliced longways
  • 12 oz mushroom caps sliced
  • sea salt and black pepper to taste
  • 2 tbsp olive oil as needed
Seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp black pepper
  • 1 tsp sea salt
Salsa
  • 1 cup pineapple small dice
  • 1 cup mango small dice
  • 1/2 cup pomegranate arils (optional)
  • 1/2 cup red onion small dice
  • 1 tbsp cilantro finely chopped
  • 1 tbsp lime juice
  • sea salt season to taste
Crema
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup heavy cream
  • 1 juice from one lime
Instructions
  1. Preheat your grill to high heat.
  2. Slice the chicken breast lengthwise so they are about 3/4 inch thick
  3. Combine all the spices in a small bowl and mix them well.
  4. Coat chicken breasts lightly with olive oil then rub the spice mixture into the chicken. Allow chicken to sit for 5 minutes absorbing the spice.
  5. Slice peppers, onions and mushrooms.

  6. In a large mixing bowl, toss the vegetables with 2 tbsp olive oil, sea salt and black pepper to taste.

  7. Cut a piece of foil large enough to be doubled up and place on a section of your grill.
  8. Place vegetables on foil lining part of the grill and cook until soft and just a little charred, stirring often.
  9. Add the chicken to the grill and cook until chicken has reached an internal temperature of at least 165 degrees.
  10. Remove meat and vegetables from the grill and reduce the grill heat.
  11. Allow grilled chicken to cool slightly then slice into strips.
  12. Grill flour tortillas briefly on each side to cook and add grill marks. Tortillas will get a little puffy as they cook.
Crema
  1. Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 2-3 hours. Cover and refrigerate until needed.
Salsa
  1. Mix together pineapple, red onion, cilantro and lime juice. Season to taste with sea salt.
  2. Serve with your favorite toppings and enjoy!
Nutrition Facts
Grilled Chicken Fajitas
Amount Per Serving
Calories 247 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 479mg 20%
Potassium 486mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 7g
Protein 16g 32%
Vitamin A 24%
Vitamin C 60.1%
Calcium 5.3%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.