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Festive Chicken Fajita Wraps

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Submitted by: RobynCav

 

Chicken breasts are marinated in a mixture of rosemary, thyme, chives, salt, sugar, onion powder, dry mustard, ginger, pepper, garlic powder, lemon juice, and oil, then cooked on the grill along with vegetables (red and green sweet peppers, onion, and portabella mushrooms.) The chicken and vegetables are cut into thin strips and arranged as desired with cheese in warmed flour tortillas.
 

Ingredients

  • 2 pounds chicken breast, skinned, boned and trimmed of excess fat
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 2 tablespoons fresh chopped chives
  • 2 teaspoons salt
  • 1 tsp sugar
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1/2 tsp ginger
  • 2 tsp pepper
  • 2 T garlic powder
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup extra-virgin olive oil plus 2 tablespoons to brush vegetables
  • 1 sweet red pepper
  • 1 green pepper
  • 1 red onion, sliced in half
  • 2 large portabella mushrooms
  • 1 cup shredded cheddar cheese
  • 6-8 large flour tortilla shells

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Method

Marinate chicken in a mixture of herbs, salt, sugar, onion powder, dry mustard, ginger, pepper, garlic powder, lemon juice, and oil in refrigerator for 30 minutes or several hours. Heat grill to medium-high. Place vegetables on grill surface to begin cooking. They will take about 20 minutes to roast. After about 10 minutes add chicken breast to grill surface; grill about 6 minutes on each side. Remove chicken and vegetables from grill. Slice chicken into thin strips; place on serving dish. Slice vegetables and arrange with chicken on serving platter. Place shredded cheese in a small serving bowl and place alongside serving platter. Warm tortillas, about 15 seconds per side, on your hot grill. Stack them, wrapped in a towel or in a tortilla serving dish.

 

Notes: Let your guests build their favorite fajita from the beautiful presentation of chicken and vegetables.

 

Number of Servings: 6-8

 

Submitted by: RobynCav ()

 

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