What better way to break into July than with these Barbecue Chicken & Veggie Fajitas! Summer eating at it’s very best with seasoned grilled chicken, fresh corn, grilled peppers and warm tortilla wraps!
First things first today, Happy Canada Day! I may be a displaced Canadian living in a far away land, but it’s still my heart’s home and all that it entails. So a big Happy Birthday to you today!
And what better way to celebrate any summer holiday than with a barbeuce! And these Barbecue Chicken & Veggie Fajitas were perfect. Great for easy summer entertaining or mid week family dinners that everyone will love for sure!
How To Make The Fajitas
Cooking in foil on the barbecue for the win!
Just the other day I was talking about putting food in foil and then putting it straight on the barbecue. I did say it was my new favourite thing for the moment. Okay, this entire dinner wasn’t cooked in foil, but it was cooked on a barbecue.
- All the vegetables were cooked in foil and they turned out great. I did take the corn off the foil and put it over the flame for just a couple of minutes at the end. Then got a bit of a char on the outside, which I quite like. This isn’t necessary, as you can just leave it in the foil a bit longer and it will still get a char. The peppers were kept in the foil the entire time and as you can see they charred perfectly.
Summer cooking at it’s very best.
This was a great fresh combo. I didn’t even plan on making this, it was just what turned out. I love when meals happen that way and quite often they are the best ones. Okay, I am no stranger to making fajitas, quesadillas or anything in a wrap for that matter. However, these were so delicious. In fact the best wraps of any kind that I have made in a long time.
Another great summer recipe to check out soon is the Mexican Crispy Chicken Burger, you’ll love it!
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Barbecue Chicken & Veggie Fajitas
Ingredients
For the chicken:
- 3 Chicken breast
- 1 Tablespoon paprika
- 2 Teaspoons cumin
- 1 Teaspoon oregano
- 1 Teaspoon onion powder
- 1 Dried chili finely chopped
- 2 Garlic cloves crushed
- 2 Tablespoons of olive oil
- Juice of one lemon
- Juice of one lime
- Salt
- Pepper
Other:
- 1 Red pepper cut into strips
- 1 Green pepper cut into strips
- 1 Yellow pepper cut into strips
- 2 ears fresh corn
- A few large handfuls of green salad leaves your choice
- 4 limes cut into quarters
- 12 Tortilla wraps
- 2 Cups cheddar cheese grated
Instructions
- In a small bowl, combine the paprika, cumin, oregano, onion powder, dried chilli, garlic, olive oil. lemon juice, lime juice, salt and pepper. Whisk and set aside.
- Place the chicken breast between two sheets of parchment paper. Using a kitchen hammer, flatten out each piece to about 1 inch thick. Put the chicken in a baking dish and cover with marinade. Cover and refrigerate for about an hour.
- Place two square pieces of aluminum foil on the counter. Put the peppers on one sheet and the corn on another sheet.
- Pre heat the barbecue to a medium heat.
- Place chicken breast over the grill. Place the two open topped foil packed on the grill. Cook the chicken for about 12 minutes per side, or until cooked through. Brush the chicken with remaining marinade while cooking. Remove from barbecue and wrap to keep warm.
- While the chicken is cooking move the peppers around the foil packets to ensure even cooking. Do the same for the corn. Once the peppers are starting to char, they will be cooked and can be removed from the barbecue. Usually 15 – 20 minutes. The corn will cook in about the same amount of time. You can put the corn directly over the flames for the last 2 minutes of cooking to get a char on the outside. Remove vegetables from barbecue.
- On a clean cutting board, cut the chicken into strips and set aside. Cut the corn off the stalk and put in a bowl. Serve flour tortillas with all the fixings and a generous squeeze of lime juice.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You soon!
