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a grilled chicken fajitas topped with pineapple salsa and crema sitting on a wooden cutting board
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5 from 7 votes

Grilled Chicken Fajitas

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Mexican
Keyword: fajitas, grilled chicken, mexican food
Servings: 12
Calories: 247kcal
Author: Chef Dennis Littley


  • 12 Mission® Super Soft Flour Tortillas
  • 1 ½ 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


  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • ½ tsp black pepper
  • 1 tsp sea salt


  • 1 cup pineapple small dice
  • 1 cup mango small dice
  • ½ cup pomegranate arils (optional)
  • ½ cup red onion small dice
  • 1 tbsp cilantro finely chopped
  • 1 tbsp lime juice
  • sea salt season to taste


  • ¼ cup sour cream or Greek yogurt
  • ¼ cup heavy cream
  • 1 juice from one lime


  • Preheat your grill to high heat.
  • Slice the chicken breast lengthwise so they are about ¾ inch thick
  • Combine all the spices in a small bowl and mix them well.
  • 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.
  • Slice peppers, onions and mushrooms.
  • In a large mixing bowl, toss the vegetables with 2 tbsp olive oil, sea salt and black pepper to taste.
  • Cut a piece of foil large enough to be doubled up and place on a section of your grill.
  • Place vegetables on foil lining part of the grill and cook until soft and just a little charred, stirring often.
  • Add the chicken to the grill and cook until chicken has reached an internal temperature of at least 165 degrees.
  • Remove meat and vegetables from the grill and reduce the grill heat.
  • Allow grilled chicken to cool slightly then slice into strips.
  • Grill flour tortillas briefly on each side to cook and add grill marks. Tortillas will get a little puffy as they cook.


  • 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.


  • Mix together pineapple, red onion, cilantro and lime juice. Season to taste with sea salt.
  • Serve with your favorite toppings and enjoy!


Calories: 247kcal | Carbohydrates: 25g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 479mg | Potassium: 486mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1200IU | Vitamin C: 49.6mg | Calcium: 53mg | Iron: 1.7mg