Street-Side Festival Classic Lunch: Grilled Chicken Fajita Wraps with Creamy Avocado Salsa

Allergens

Egg (in sour cream), Dairy (sour cream)

Ingredients

• 1. 2 large boneless, skinless chicken breasts, thinly sliced 2. 1 red bell pepper, sliced into thin strips 3. 1 green bell pepper, sliced into thin strips 4. 1 medium onion, thinly sliced 5. 1 tablespoon olive oil 6. 1 tablespoon taco seasoning (store
• bought or homemade) 7. Salt and pepper, to taste 8. 4 large flour tortillas 9. 2 avocados, diced 10. 1/2 cup sour cream 11. Juice of 1 lime 12. Fresh cilantro leaves, chopped 13. Hot sauce, optional

Instructions

1. In a large bowl, combine the sliced chicken, red and green bell pepper strips, and onion slices. Add olive oil and taco seasoning toss until well coated. Season with salt and pepper to taste. Let marinate for 15 minutes.
2. Preheat a grill or grill pan over medium high heat. Grill the chicken and vegetable mixture, stirring occasionally, until cooked through and slightly charred. Remove from heat and let rest for 5 minutes.
3. In a separate bowl, mix diced avocados, sour cream, lime juice, salt, and pepper to taste. Set aside.
4. Warm the flour tortillas in the microwave or on the grill for about 10 seconds per side.
5. Assemble the fajita wraps: Place a generous portion of grilled chicken and vegetables onto each tortilla. Top with creamy avocado salsa, hot sauce if desired, and fresh cilantro leaves. Fold in the sides of the tortilla and roll up to create a tight wrap.
6. Serve immediately and enjoy!

Chef’s Insight

To add an extra layer of smokiness, use mesquite wood chips when grilling the chicken and vegetables for an authentic Mexican market taste.

Notes

This recipe is easy to double or triple for larger gatherings, making it perfect for parties and events.