Foil Pack Chicken Fajitas
Perfect for camping, these chicken fajitas are made easily in a foil pouch and grilled until smoky and charred!
Servings: 4 servings
Calories: 280kcal
Ingredients
- 1 lb chicken tenders , sliced lengthwise into thin strips
- 1 medium red or yellow onion , peeled and sliced
- 1 medium red bell pepper , seeded and sliced
- 1 poblano pepper , seeded and sliced
- 1/4 cup olive oil
- lime slices , optional
FAJITA SEASONING
- 1 Tbsp chili powder
- 1/2 Tbsp paprika
- 1 tsp sugar
- 1 tsp cornstarch
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 tsp kosher salt
TO SERVE
- flour tortillas (soft taco sized)
- sour cream or Mexican crema
- guacamole
- salsa
- minced fresh cilantro or parsley
Instructions
- Heat grill over MED HIGH heat. Lay out 4 large squares of aluminum foil. Heavy duty is best, or else use double layers of regular foil.
- To a large mixing bowl, add chicken, onion, both peppers and olive oil. Toss together to coat. Add all seasoning ingredients and toss to coat well.
- Add 1/4 of the chicken fajita mixture to half of the foil sheet and top with a slice of lime (if using). Fold the other half of the foil sheet over the top and carefully pinch the edges to seal it shut. Repeat with remaining fajitas mixture and foil sheets.
- Place foil packets on prepared grill and cook over MED HIGH heat about 12-15 minutes, until chicken is cooked through.
- Serve on tortillas and with desired toppings.
Notes
I like to wrap up my flour tortillas in foil and grill them right along with the other foil packets. This way they're warm and soft. To char them, remove them from foil pack and grill several minutes until charred to your liking.
Nutrition
Calories: 280kcal | Carbohydrates: 6g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 458mg | Potassium: 592mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2110IU | Vitamin C: 63.3mg | Calcium: 15mg | Iron: 1.3mg