Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 tsp. Hy-Vee chili powder | ||
| 1 tsp. ground cumin | ||
| ¼ c. lime juice | ||
| 4 boneless, skinless chicken breasts, thinly sliced | ||
| 1 green bell pepper, seeded and thinly sliced | ||
| 1 red bell pepper, seeded and thinly sliced | ||
| 1 small onion, thinly sliced | ||
| 8 Hy-Vee fajita-sized flour tortillas | ||
| Hy-Vee shredded lettuce, Hy-Vee sour cream, Hy-Vee shredded cheddar cheese, guacamole, chopped tomatoes, optional |
Directions
- In a medium bowl, combine chili powder, cumin and lime juice. Add chicken, bell peppers and onions, stirring to coat. Cover and refrigerate for at least 15 minutes or up to 2 hours, turning once.
- Heat gas or charcoal grill to medium heat. Cut 4 sheets of foil about 18 inches long each. Divide chicken mixture among foil sheets. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat to circulate. Fold other sides to seal; repeat with remaining packets. Cut another sheet of foil; wrap tortillas securely in foil.
- Place packets on grill. Cook chicken mixture packets 10 to 15 minutes or until chicken reaches 160 degrees. Cook tortilla packet 2 to 3 minutes or until warm through.
- Serve each chicken packet with 2 tortillas. Serve with lettuce, sour cream, cheese, guacamole and tomatoes if desired.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 75mg
- Sodium: 650mg
- Total Carbohydrates: 45g
- Protein: 32g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 120%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
Hy! Magazine.