Grilled Chicken Fajitas
Source of Recipe
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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 Old El Paso® flour tortillas (8 inches in diameter)
1 cup Old El Paso® salsa (any variety)
1/2 cup guacamole, if desired
Recipe
1. 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.
2. Brush grill rack with vegetable oil. Heat coals or gas grill for
direct heat.
3. 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.
4. 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.
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