Grilled Chicken and Veggie Fajitas
Tender grilled chicken, colorful bell peppers, and sweet onions come together in warm tortillas for a vibrant and flavorful Tex-Mex feast. Top with fresh salsa, cool guacamole, and tangy sour cream for a complete and satisfying meal.
Instructions
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1
In a large resealable plastic bag, combine the vinegar, lime juice, oil, Worcestershire sauce, onion, garlic, salt (if desired), oregano, and cumin. Add the chicken, seal the bag, and refrigerate for at least 4 hours to marinate.
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2
Preheat grill to medium heat. Discard the marinade. Lightly oil the vegetables. Grill the vegetables and chicken, uncovered, for 12-15 minutes, or until the vegetables begin to soften and the chicken juices run clear.
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3
Meanwhile, warm the tortillas according to package directions. Quickly slice the grilled chicken and peppers into strips, and separate the onion slices into rings. Spoon the chicken and vegetables down the center of the tortillas, then fold in the sides. Garnish with salsa, guacamole, sour cream, and shredded cheese, if desired.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
