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2 grilled chicken fajitas on a cutting board
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5 from 10 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 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Entree
Cuisine: Mexican
Servings: 12
Calories: 247kcal
Author: Chef Dennis Littley

Ingredients

  • 12 large 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 tablespoon olive oil as needed

Seasoning

  • 2 teaspoon chili powder
  • 2 teaspoon sweet paprika or smoked paprika
  • 2 teaspoon granulated garlic
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated onion
  • 1 teaspoon table salt
  • 1 teaspoon granulated sugar -optional
  • ½ teaspoon black pepper

Salsa

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

Crema

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

Instructions

  • 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 tablespoon 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 (6-8 minutes per side).
  • 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.

Crema

  • 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

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

Nutrition

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