Vegan Grilled Chicken Fajitas
These Vegan Grilled Chicken Fajitas are a mouthwatering plant-based twist on the classic Tex-Mex favorite, perfect for satisfying cravings while keeping it healthy and cruelty-free. Featuring smoky, marinated vegan chicken strips infused with zesty lime and aromatic spices like cumin, paprika, and chili powder, this recipe is paired with charred bell peppers and onions for vibrant, roasted flavors. Served on warm flour tortillas and topped with creamy avocado, tangy vegan sour cream, fresh cilantro, and your favorite salsa, these fajitas are bursting with color, texture, and bold Southwestern flair. Ready in just 35 minutes, this easy weeknight meal is ideal for anyone seeking quick, flavorful vegan comfort food.
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Recipe Information
Ingredients
- 400 g Vegan chicken strips
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Garlic powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Chili powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 1 large Yellow onion, sliced
- 4 large Flour tortillas
- 2 tbsp Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 0.5 cup Vegan sour cream
- 0.5 cup Salsa
Instructions
In a large bowl, combine the vegan chicken strips with olive oil, lime juice, garlic powder, cumin, paprika, chili powder, salt, and black pepper. Mix well to ensure the strips are evenly coated.
Cover the bowl and let the vegan chicken strips marinate for at least 15 minutes while preparing the other ingredients.
Heat a grill pan or large skillet over medium-high heat. Once hot, add the marinated vegan chicken strips. Cook for about 5-7 minutes until slightly charred and heated through. Remove from heat and set aside.
In the same pan, add the sliced red and green bell peppers and yellow onion. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Warm the flour tortillas either in a microwave wrapped in a damp paper towel for 30 seconds or on a skillet for 20-30 seconds on each side until pliable.
Assemble the fajitas by placing the grilled vegan chicken strips and sautéed vegetables into the center of each tortilla.
Top each fajita with fresh cilantro, avocado slices, vegan sour cream, and salsa.
Fold the tortillas over the filling and serve immediately while warm.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.4 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
