Chicken Fajita Packets

Chicken Fajita Packets

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Chicken Fajita Packets

Chicken Fajita Packets

Prep Time 15 minutes
Cook Time 45 minutes
Servings 6


  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp salt
  • 2 cloves garlic - finely chopped
  • Juice from 1 lime
  • 1/4 cup olive oil
  • 4 boneless skinless chicken breasts - cut into 1/2″ strips
  • 1 each red, yellow and green bell pepper - sliced into thin strips
  • 1 small onion - thinly sliced
  • 8 to 12 fajita or taco size flour tortillas
  • Shredded lettuce
  • Sour cream
  • Shredded cheese
  • Salsa


  • In a medium bowl or in a ziploc bag, mix chili powder, cumin, salt, garlic, olive oil and juice.
  • Add chicken, peppers and onions, stir to coat.
  • Cover bowl or seal bag, refrigerate at least 2 hours or overnight to marinate.
  • Spray 4 large sheets of heavy duty foil with cooking spray.
  • Remove chicken and vegetables from marinade.
  • Place some chicken and vegetables on center of each sheet.
  • Bring up 2 sides of foil so edges meet. Seal edges. Place packets on grill over medium heat.
  • Cook chicken and vegetables 12 to 20 minutes or until chicken is no longer pink in center.
  • You can also bake foil packets on a sheet pan in the oven.
  • Preheat the oven to 400 degrees. Bake 20 to 25 minutes or until chicken is cooked through.
  • Open foil carefully to allow hot steam to escape.
  • Serve chicken and vegetables on warm tortillas topped with lettuce, sour cream, cheese and salsa.


Calories: 230kcal | Carbohydrates: 23g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1656mg | Potassium: 397mg | Fiber: 2g | Sugar: 2g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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