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Chicken Fajita Foil Packs

These grilled chicken fajita foil packs are super quick and easy to make plus cleanup is a snap. Make extra foil packs and your weekly meal prep is done!

Course Main Course
Cuisine American
Keyword grilled chicken fajita foil packs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Kim Beaulieu

Ingredients

Marinade:

Fajitas:

  • 3 pounds chicken breast cut into thin strips
  • 2 red bell peppers cut into thin strips
  • 2 green bell peppers cut into thin strips
  • 2 orange bell peppers cut into thin strips
  • 2 yellow bell peppers cut into thin strips
  • 1 Vidalia onion cut into thin strips
  • 1 to 2 jalapeno peppers diced finely
  • 1 package of small flour or corn tortillas

For Serving:

  • Sour Cream if desired
  • Cheese if desired
  • Cilantro if desired
  • Red onion diced finely
  • Red pepper flakes if desired
  • Sweet Thai Chili sauce if desired
  • Anything else you love on fajitas!!

Instructions

Marinade:

  1. Combine all the ingredients in a small size bowl and whisk until combined. Set aside.

Fajitas:

  1. Place chicken breast in container, pour marinade over the chicken. Mix well.
  2. Use immediately or allow to marinate for 30 minutes to 1 hour.
  3. Discard excess marinade.
  4. Preheat grill to medium-high heat (about 400-425 degrees F). You want an indirect side and direct side. The indirect side should be registering about 400-425 degrees F.
  5. Pull one sheet of foil to wrap the tortillas in. Fold edges over so the tortillas are wrapped completely. Set aside and make a note that they will go on the grill last.
  6. Prep 12 medium size foil sheets by tearing them all about the same size and spray the inside part with non-stick spray.
  7. Place chicken in the middle of each pack.
  8. Top with bell peppers, onions, and jalapeno peppers.
  9. Fold your pack and pinch the edges making sure to leave a little room for air flow. Do not pack them so tight that the air can't move in them.
  10. Toss the packs on the indirect side for about 15- 20 minutes. Then move them to the direct side for about 3 to 5 minutes. You can carefully look inside the packs to check to see how they're doing. I always leave one close the edge of the grill that I can peek inside at the 15 minute mark. Then I check them every 3 to 5 minutes from that point, depending on how they are doing.
  11. During the last 5 minutes of cooking toss your fajita pack on the indirect side of the grill. Cook for about 4-5 minutes, flipping once.
  12. Remove from grill and open carefully.
  13. Scoop the ingredients out and pile them on top of tortillas. Squeeze some fresh lime and sweet chili sauce over top of each tortilla. Toss some cilantro on top along with some red pepper flakes for the adventurous eaters!
  14. Load them up with all your favourite toppings. Go nuts. The more the better!
  15. Serve with a big old fajita loving smile!
  16. Makes 12 packs.

Recipe Notes

Please note: if you're very comfortable working on a grill these can be done over direct heat. Just watch them carefully and take them off earlier.

Please note: If you're not comfortable working on a grill and want to cook them completely over indirect heat you can do so. Just keep them on the indirect side for about 20-25 minutes. Just watch your hot and cold spots on your grill and move them around accordingly.