INGREDIENTS
John Henry's Boneless Skinless Chicken Breasts
2 lbs
Yellow Onion
3/4, quartered
Red Bell Pepper
1, halved
Green Bell Pepper
1, halved
Lime Juice
1 lime, freshly squeezed
Wildtree's Wing Sauce
2 Tbsp
Wildtree's Roasted Garlic Grapeseed Oil
2 Tbsp
Wildtree's Taco Seasoning
3 Tbsp
Wildtree's Rancher Steak Rub
1 tsp
Flour Tortillas
8, 10-inch fajita
Avocado
1, sliced
Sour Cream
.5 cup
Lettuce
1 cup shredded
Tomatoes
2, diced
PREPARATION
If preparing ahead as a freezer meal, combine the chicken breasts, yellow onion, red bell pepper, green bell pepper, yellow bell pepper, lime juice, wing sauce, grapeseed oil, taco seasoning, and steak rub into a freezer bag. Seal well and squish to combine. Label and freeze until you are ready to prepare this meal. Allow the contents of the bag to thaw completely, then continue with the recipe.
Pre-heat grill to medium-high heat. Clean and grease the grill grates. Remove chicken and vegetables from the freezer bag.
Grill chicken for 5-6 minutes on each side until slightly charred and cooked through 165 degrees F.
Grill vegetables for 5-8 minutes, flipping as needed, until tender and cooked through.
Slice vegetables and chicken into strips.
Grill tortillas for 1-2 minutes on each side if desired.
Place chicken and vegetables in tortillas. Serve topped with avocado, sour cream, shredded lettuce, and tomatoes.
