Grilled Stuffed Chicken Fajitas
Grilled Stuffed Chicken Fajitas is such a simple way to make delicious, smoky fajitas! Perfect for a party or to make ahead of time. Perfectly seasoned to make your mouth water. These are a complete package your family and friends will love!
Super Easy Grilling!
Who doesn’t love a tasty grilled fajita? Just the thought makes your mouth water. Here is a solution to making grilled fajitas super tasty and super easy.
On my grill, I can fit a lot of food. But, to grill sliced peppers and onions, I use a grilling tray so the vegetables don’t fall into the grill. It works beautifully! However, it takes up a lot of room. So I tried out this idea one day and it worked out better than I had hoped.
I’m sure I wasn’t the first one to think of this idea, but I’ve never seen it myself. The chicken came out tender and juicy, and the vegetables were soft tasty.
Fajitas are my son’s favorite. Well, top 2 to be more precise. So he’s had a lot of fajitas. He said these are the best I ever made. Same ingredients I’ve always used, just cooked a little different. In fact, my whole family said the same thing.
So, you have to try these out!
Grilled Stuffed Chicken Fajitas
Here are some useful tips to go along with this recipe.
Homemade Fajita Seasoning. I grew up with my dad using fajita seasoning from a packet. But going to restaurants, they don’t put a lot of seasoning on their meat or vegetables. Personally, I love fajitas both ways. So I came up with my own spice blend that is so much better than a packet. I have the recipe below, or you can click here: Fajita Seasoning Spice Blend.
Prepare Ahead. This is a meal that is simple to prepare ahead of time, and it’s a really good idea. Follow the steps 1-5 then place them on a plate, tray, or other container, cover with plastic wrap, and place it in the fridge. You can do this a couple hour to a day or 2 beforehand.
What Ingredients Are in Grilled Stuffed Chicken Fajitas?
- Boneless Skinless Chicken Breast
- Bell Peppers, various colors
- Sweet Onion
- Canola Oil
- Fajita Seasoning (recipe in notes)
- Salt and Pepper to taste
Toppings
- Flour Tortillas
- Shredded Cheddar Cheese
- Sour Cream
- Pico De Gallo (see our recipe on our website)
- Guacamole, not pictured (see our recipe on our website)
- Fresh Lime
- Fresh Cilantro
Ingredient Notes & Substitutions
Bell Peppers – I like colorful food, so I tend to use yellow, red, and green bell peppers. But this is not required. You can use whichever colors you like or even just one.
Fajita Seasoning – I use my own blend which the recipe is included here. But you can use your own or a store bought one you like.
Flour Tortillas – most restaurants use 8-inch flour tortillas, and I do too. You can use larger ones or you can use ones that fit a dietary requirement you have or prefer.
Shredded Cheddar Cheese – my favorite is to shred my own extra sharp cheddar from a block. But pre-shredded will work just fine.
Pico De Gallo – here is a link to my recipe: Pico de Gallo
Guacamole – here is a link to my recipe: Mexican Style Guacamole
Fajita Seasoning Recipe
You can click here to read the post and get the recipe: Fajita Seasoning Spice Blend.
- 2 Tablespoons each Paprika and Cumin
- 1 Tablespoon Chili Powder
- 1/2 Tablespoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon each Onion Powder, Black Pepper, and Dried Oregano
How Is Grilled Stuffed Chicken Fajitas Made?
- Heat the grill to medium-high heat.
- Using a sharp knife, cut a pocket in the chicken breasts, being careful not to cut all the way through.
- In a mixing bowl, add the bell peppers, onions, 1 tablespoon fajita seasoning, 1 tablespoon canola oil, and a pinch of salt. Mix until everything is coated evenly.
- Stuff each chicken breast with some of the peppers and onions. Close the opening of each chicken breast with toothpicks.
- Season both sides with salt and pepper. Mix the remaining canola oil and fajita seasoning in a small bowl. Brush both sides of each chicken breast with the mix to completely coat them.
- Grill the chicken 6-8 minutes on each side or until the internal temperature reaches 165°F. It’s okay to turn them more than once. There’s no rule that says you can’t.
- Let the chicken rest about 5 minutes before cutting. Slice each chicken breast and place 2 or 3 slices on a tortilla. Assemble with the toppings of your liking.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days in an airtight container. You can reheat them on the stove for best results. Just add a little oil to a skillet and warm through. This is the best way to make sure you don’t overcook them and make them turn rubbery.
Can I Freeze Grilled Stuffed Chicken Fajitas?
Yes, absolutely! You can actually freeze the cooked leftovers – whole or pieces – or you can freeze premade stuffed chicken breasts before grilling as long as the chicken has not previously been frozen.
For freezing premade stuffed chicken breasts or whole cooked breasts, place them on a sheet pan lined with parchment paper to freeze them individually. After about 3 hours, you can take them off the sheet pan and store them in the freezer in a freezer bag or airtight container for up to 6 months.
For cooked leftovers, place the leftovers in an airtight container and freeze. It will last up to 6 months. You can thaw it on the counter or in the fridge overnight. Reheat them in a skillet or the microwave.
Useful Kitchen Tools
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Other Amazing Recipes That You’ll Love!
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Grilled Stuffed Chicken Fajitas
Ingredients
- 4 medium Boneless/Skinless Chicken Breast (about 1-1.5 pounds)
- 2 cups Bell Peppers, sliced, various colors
- 2 cup Sweet Onion, sliced
- 3 Tablespoons Canola Oil
- 3 Tablespoons Fajita Seasoning (recipe in notes)
- Salt and Pepper to taste
Toppings
- 8-16 8-Inch Tortillas
- 1 cup Shredded Cheddar Cheese
- 1 cup Sour Cream
- 1 cup Pico De Gallo (see our recipe on our website)
- 1 cup Guacamole, not pictured (see our recipe on our website)
- Fresh Lime, cut in wedges
- Fresh Cilantro, torn
Instructions
-
Heat the grill to medium-high heat.
-
Using a sharp knife, cut a pocket in the chicken breasts, being careful not to cut all the way through.
-
In a mixing bowl, add the bell peppers, onions, 1 tablespoon fajita seasoning, 1 tablespoon canola oil, and a pinch of salt. Mix until everything is coated evenly.
-
Stuff each chicken breast with some of the peppers and onions. Close the opening of each chicken breast with toothpicks.
-
Season both sides with salt and pepper. Mix the remaining canola oil and fajita seasoning in a small bowl. Brush both sides of each chicken breast with the mix to completely coat them.
-
Grill the chicken 6-8 minutes on each side or until the internal temperature reaches 165°F. It's okay to turn them more than once. There's no rule that says you can't.
-
Let the chicken rest about 5 minutes before cutting. Slice each chicken breast and place 2 or 3 slices on a tortilla. Assemble with the toppings of your liking.
Recipe Notes
Fajita Seasoning Recipe
You can click here to read the post and get the recipe: Fajita Seasoning Spice Blend.
- 2 Tablespoons each Paprika and Cumin
- 1 Tablespoon Chili Powder
- 1/2 Tablespoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1/2 teaspoon each Onion Powder, Black Pepper, and Dried Oregano
Notes & Tips
Prepare Ahead. This is a meal that is simple to prepare ahead of time, and it's a really good idea. Follow the steps 1-5 then place them on a plate, tray, or other container, cover with plastic wrap, and place it in the fridge. You can do this a couple hour to a day or 2 beforehand. You can even freeze them whole for later use.
For freezing premade stuffed chicken breasts or whole cooked breasts, place them on a sheet pan lined with parchment paper to freeze them individually. After about 3 hours, you can take them off the sheet pan and store them in the freezer in a freezer bag or airtight container for up to 6 months.
Bell Peppers - I like colorful food, so I tend to use yellow, red, and green bell peppers. But this is not required. You can use whichever colors you like or even just one.
Fajita Seasoning - I use my own blend which the recipe is included here. But you can use your own or a store bought one you like.
Flour Tortillas - most restaurants use 8-inch flour tortillas, and I do too. You can use larger ones or you can use ones that fit a dietary requirement you have or prefer.
Shredded Cheddar Cheese - my favorite is to shred my own extra sharp cheddar from a block. But pre-shredded will work just fine.
Pico De Gallo - here is a link to my recipe: Pico de Gallo
Guacamole - here is a link to my recipe: Mexican Style Guacamole
