Email to AMEE      

Recipe Categories: AMEE's HOME PAGEAPPETIZERS BARS BBQ BEANS BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES BURGERS CAKES Cakes_Pies CANDY CASSEROLES CHEESECAKES CHICKEN CHILI Chinese ChristmasRecipes Christmas_Cookies COBBLERS Coffee_Cake COLD_DESSERTS COOKIES COOKINGTIPS COPYCAT-APPETIZERS Copy_Cat_Recipes CRISPS DESSERTS DIPS Dressing Driscolls Easter_Candy ETHNIC FILIPINO FISH FISHandSEAFOOD FRUIT FUDGE GLAZES Grilling Hawaiian HEALTHY Holiday IceCream Jell-O Marinade MARINADES MEATS MEXICAN Pampered_Chef PASTA PASTRIES PIES PIZZA PORK POTPIES POULTRY RIBS SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHORTCAKES SIDEDISHES SNACKS SOUPSandSTEWS STEWS STRAWBERRIES SummertimeCooking TARTS TORTES TRIFLES TURKEY VEGETABLES WINGS_AND_THINGS

Grilled Chicken Fajitas




Source of Recipe


*


Recipe Introduction


Total: 1 hr 30 min
Prep: 20 min
Marinate: 1 hr
Grill: 10 min
Makes 4 servings


List of Ingredients




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 flour tortillas (8 to 10 inches in diameter)
1 cup salsa
1/2 cup guacamole, if desired

Recipe



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.

*Toss the chicken and onion with the marinade before you go to work, and pop them on the grill when you get home.

Special Equipment: Grill

1 Serving: Calories 450 (Calories from Fat 115); Fat 13g (Saturated 3g); Cholesterol 60mg; Sodium 640mg; Potassium 470mg; Carbohydrate 54g (Dietary Fiber 4g); Protein 33g % Daily Value: Vitamin A 6%; Vitamin C 16%; Vitamin D 2%; Calcium 16%; Iron 24%; Folic Acid 30% Diet Exchanges: 3 Starch; 3 Lean Meat; 2 Vegetable