These savory grilled chicken and veggie fajitas are served up the classic way—rolled in tortillas and served with salsa and guacamole.
What You Need
Original recipe yields 8 servings
4 small boneless skinless chicken breasts (1 lb.)
1 red pepper, quartered
1 red onion, cut crosswise into 1/2-inch-thick slices
1 pkg. (1.4 oz.) TACO BELL® Fajita Seasoning Mix
1/3 cup water
1 Tbsp. oil
8 flour tortillas (6 inch)
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup guacamole
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Let's Make It
Place chicken and vegetables in separate shallow dishes. Mix seasoning mix, water and oil until blended. Spoon half over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 15 min.
Heat grill to medium heat. Remove chicken and vegetables from seasoning mixtures; discard seasoning mixtures. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165ºF) and vegetables are crisp-tender. Cut chicken and peppers into thin strips; chop onions.
Top tortillas with chicken, vegetables and cheese; roll up. Serve topped with salsa and guacamole.
Serve with a bowl of seasonal fresh fruit for dessert.
Seasoned chicken and vegetables can be refrigerated up to 24 hours before grilling as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.