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Chicken Fajitas with Guacamole

  • Servings: 4
  • Course: Main Dish

Flour and corn tortillas fold and roll best when they've been warmed. For these fajitas, the tortillas are stacked and wrapped in aluminum foil. Seal the edges so tortillas don't dry out. The aluminum foil packet of tortillas heats on the grill right next to the chicken. Tortillas are warm and delicious when you're ready to assemble fajitas. For quick oven warming, stack tortillas on aluminum foil and seal the packet shut. Bake the foil packet in a 350° oven about 10 minutes or until heated and steamy.

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  • 1/4 cup olive oil or cooking oil
  • 1/4 cup snipped cilantro or parsley
  • 2 lemon juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 12 skinless, boneless chicken breasts
  • 8 flour tortillas
  • 2 shredded lettuce
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 large tomato, chopped
  • 1/2 cup sliced pitted ripe olives
  • 1 ripe avocado
  • 1 medium tomato, seeded, chopped, and drained
  • 2 finely chopped onion
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon finely shredded lemon peel
  • Aluminum foil


Step 1

For guacamole, seed and peel avocado. In a mixing bowl coarsely mash avocado. Add the medium tomato, onion, the 1 tablespoon lemon juice, and salt. Cover the surface of the guacamole with plastic wrap and chill up to 4 hours.

Step 2

For marinade, in a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, the 2 tablespoons lemon juice, chili powder, cumin, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.

Step 3

Drain chicken, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Wrap flour tortillas in aluminum foil and heat on grill or in oven during the last 5 minutes of cooking chicken.

Step 4

To serve, cut chicken into bite-sized strips. On each tortilla, arrange chicken strips, shredded lettuce, shredded cheese, chopped tomato, and sliced olives. Roll up tortillas, tucking in sides. Serve with Guacamole. Makes 4 servings.

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