with Creamy Chipotle Sauce
Grilled, spiced chicken tenders add a delicious smokiness to these fajitas. To make things even easier on a weeknight, grab an oven-proof pan and cook the veggies on the grill top, too!
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Flour Tortillas
6 unit(s)
Sour Cream
1 unit(s)
Chipotle Sauce
2 tbsp
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Enchilada Spice Blend
2 tbsp
Feta Cheese, crumbled
0.25 cup
Salt
0.125 tsp
Oil
2 tbsp
Pepper
0.125 tsp
- Wrap tortillas in foil (make 2 packets for 4 ppl).
- Add sour cream and chipotle sauce to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices.
- Pat chicken dry with paper towels. Add chicken and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt, pepper and half the Enchilada Spice Blend. Toss to coat.
- Heat a large non-stick same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt, pepper and remaining Enchilada Spice Blend.
- Transfer veggies to a plate. Cover to keep warm.
- Add chicken to one side of the grill.
- Add tortilla packet to the grill next to chicken. Close lid.
- Grill chicken and tortilla packet, flipping both once, until tortillas are warmed and chicken is cooked through, 2-3 min per side.**
- Cut any long chicken pieces in half crosswise.
- Divide tortillas between plates, then top with veggies and chicken.
- Dollop chipotle sauce over top.
- Sprinkle with feta.
760
kcal
Calories
32
g
Fat
8
g
Saturated Fat
67
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
52
g
Protein
145
mg
Cholesterol
1530
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Chicken Thighs, Chili Flakes and Chives
