No Ordinary Grilled Chicken Fajita Foil Packs

The beauty of Grilled Foil Packs is that you can prep the pack early to cook later. Having company? Make the Fajita and Tortilla Packs in the morning, clean up the mess. Once guests arrive, toss the foil packs on the grill. By the time the first batch of Margaritas are ready, dinner is served.

What really sets the packs apart from other Fajita suppers (besides the convenience) is the vegetables. You have the usual – bell peppers and onion slivers. After all, you can’t have Fajitas without the pepper-onion duo. Add Zucchini, and we’ve got a whole new level of flavor and texture.

Hope you enjoy!

Grilled Chicken Fajita Foil Packs
1-1/2 lbs boneless Chicken Breasts
2 Red Bell Peppers
1 Red Onion
1 Zucchini
3 Limes
2 tablespoons New Mexico Hot Chili Powder
2 teaspoons Ground Cumin
2 teaspoons Roasted Garlic Powder
1 teaspoon Onion Powder
1-1/2 teaspoons Kosher Salt
12 Fajita-size Flour Tortillas
Cooking Spray as needed
Cilantro for garnish
Cooking Spray as needed
1 cup Cotija Cheese, crumbled
1 cup Sour Cream
1 cup Guacamole

Cut chicken breast into 1/2-inch strips. Set aside. Core bell peppers, cut int 1/2-inch strips, set aside. Peel onion, cut into 1/2-inch strips and set aside. Slice zucchini into 1/4-inch rounds.

Heat the grill to about 450 degrees. While the grill heats, assemble the foil packs.

In a very large mixing bowl or large sheet pan, place the chicken strips and sliced vegetables. Cut 1 lime in half, squeeze juice over the vegetable mixture.

In a small bowl, whisk together the Chili Powder, Cumin, Roasted Garlic Powder, Onion Powder and salt. Sprinkle seasoning over the chicken mixture. Toss to coat and set aside.

Lay 6 large pieces of heavy-duty foil on the counter, spray the foil with nonstick spray. Divide the seasoned chicken mixture among the 6 pieces of foil. Bring the foil up from opposite sides to the edges meet. Fold several times to seal the packets with room for the heat to circulate. Fold in the ends to seal.

Place packets on the grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender.

Lay out 2 large pieces of foil. Spray tortillas lightly with cooking spray. Stack 6 tortillas on one piece of foil, the remaining 6 on the other. Wrap each packet of tortillas tightly. Set aside.

While the packets cook, cut remaining 2 limes into wedges and set aside. Chop cilantro for garnish. During the last 5 minutes of cooking time, place the tortillas on the grill to warm. Turn several times for even heating.

Remove warm tortillas from the grill. Remove Fajita Packs to a serving tray. Carefully open the foil and allow steam to escape. Add the limes and cilantro. If desired, sprinkle with just a little Cotija Cheese. Serve warm with tortillas, sour cream, guacamole and crumbled cheese.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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