Grilled Chicken Fajitas
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Grilled Chicken Fajitas

Grilled Chicken Fajitas

with Creamy Chipotle Sauce

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 Time5 minutes


serving amount

310 g

Chicken Breast Tenders

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

2 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

0.13 tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories750 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber5 g
Protein52 g
Cholesterol145 mg
Sodium1510 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium300 mg
Iron5 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
Aluminum Foil
Small Bowl
Measuring Spoons
Large Non-Stick Pan


Prep and make chipotle sauce
  • 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.
  • Pat chicken dry with paper towels. Add chicken and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt, pepper and half the Enchilada Spice Blend. Toss to coat.
Cook onions and peppers
  • Heat a large non-stick same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, 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 a plate. 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.
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