Char-Grilled Chicken Fajita Wraps

1. 1

   Whisk the lime juice, olive oil, and fajita seasoning in a bowl, then pour into a resealable plastic bag. Add the chicken breasts, coat them with the marinade, press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

2. 2

   Preheat an outdoor grill to medium heat and lightly oil the grate.

3. 3

   Halve the bell peppers and remove the inner membranes and seeds.

4. 4

   Take the chicken out of the marinade and shake off the excess. Discard any remaining marinade.

5. 5

   Place the chicken and peppers (cut side down) on the preheated grill. Cook, turning occasionally, until the chicken is no longer pink in the center, the juices run clear, and the peppers have good grill marks, about 15 minutes. An instant-read thermometer inserted into the center should register at least 165 degrees F (74 degrees C).

6. 6

   Slice the peppers and chicken into strips and serve on tortillas.

• Calories 508.72 kcal High
• Protein 28.14 g Good Source
• Carbs 64.62 g Moderate
• Total Fat 15.15 g Moderate
• Saturated Fat 2.9 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 56.25 mg Moderate
• Sodium 1305.79 mg High
• Fiber 3.52 g Moderate
• Sugar 4.72 g Moderate
• Added Sugar 2.16 g Low Source
• Calcium 230.85 mg Moderate
• Iron 5.31 mg Good Source
• Potassium 377.73 mg Low Source
• Vitamin A 25.15 mcg_rae Low Source
• Vitamin C 63.54 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten