Grilled Chicken Fajitas
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Grilled Chicken Fajitas

Grilled Chicken Fajitas

with Charred Corn and Creamy Chipotle Sauce

Charred corn and grilled, spiced chicken tenders add a delicious smokiness to these fajitas. To make things even easier on a weeknight, grab an oven-proof pan and cook the veggies on the grill top, too!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

½ can

Canned Corn

160 g

Sweet Bell Pepper

113 g

Yellow Onion

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit

Green Onion

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories850 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate78 g
Sugar16 g
Dietary Fiber7 g
Protein50 g
Cholesterol115 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Paper Towel
Aluminum Foil
Small Bowl
Measuring Spoons
Large Non-Stick Pan


Prep and make chipotle sauce

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Wrap tortillas in foil (make 2 packets for 4 ppl). Add sour cream and chipotle sauce to a small bowl. Season with salt and pepper, to taste, then stir to combine. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Thinly slice green onion. Pat chicken dry with paper towels. Add chicken and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, pepper and half the Enchilada Spice Blend. Toss to coat.

Char corn

Heat a large non-stick pan over medium-high heat. (TIP: If you have an oven-proof pan, char corn on the grill.)Meanwhile, drain half the corn (use all for 4 ppl), then pat dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 4-5 min. Transfer corn to a plate. Cover to keep warm.

Cook onions and peppers

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining Enchilada Spice Blend. Transfer veggies to the plate next to corn. Cover to keep warm.

Grill chicken and warm tortillas

Add chicken to one side of the grill. Add tortilla packet to the grill next to chicken. Close lid. Grill chicken and tortilla packet, flipping both once, until tortillas are warmed and chicken is cooked through, 2-3 min per side.**

Finish chicken

Cut any long chicken pieces in half crosswise.

Finish and serve

Divide tortillas between plates, then top with veggies and chicken. Dollop chipotle sauce over top. Sprinkle with feta and green onions over top.

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