Fiery Tex-Mex Grilled Chicken Fajita Wraps

Allergens

Contains gluten, dairy, and soy

Ingredients

• 4 cups boneless, skinless chicken breasts, thinly sliced 1 large green bell pepper, thinly sliced 1 large red bell pepper, thinly sliced 1 large yellow onion, thinly sliced 2 tablespoons vegetable oil 3 tablespoons fajita seasoning

Instructions

1. In a large bowl, combine the chicken, peppers, and onions with 2 tablespoons of fajita seasoning and 2 tablespoons of vegetable oil. Mix until all ingredients are evenly coated.
2. Preheat your grill to medium high heat (about 375°F).
3. Grill the chicken and vegetables in batches, cooking for about 4 6 minutes per side or until fully cooked. The sizzle of the grill will fill the air while the aroma of smoky goodness wafts through your senses.
4. As each batch finishes cooking, transfer them to a plate and cover with foil to keep warm. Repeat until all ingredients are cooked.

Chef’s Insight

To add extra heat, toss the chicken mixture with a dab of your favorite hot sauce before grilling.

Notes

This recipe serves as a versatile base for additional toppings, such as guacamole, sour cream, or salsa.