Vegetarian Grilled Chicken Fajitas
Smoky, vibrant, and bursting with flavor, these **Vegetarian Grilled Chicken Fajitas** are a plant-based twist on a Tex-Mex classic. Featuring tender, marinated plant-based chicken strips, charred tri-colored bell peppers, and caramelized red onion, this recipe delivers all the bold spices of traditional fajitas without the meat. A quick lime-infused marinade packed with chili powder, smoked paprika, and cumin enhances every bite, while the simple grilling method ensures a smoky, flame-kissed finish. Perfectly wrapped in warm tortillas and topped with creamy sour cream, fresh salsa, and fragrant cilantro, these fajitas are a crowd-pleasing meal ready in just 35 minutes. Whether you're catering to vegetarians or simply exploring meatless options, this dish is guaranteed to become a weeknight favorite.
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Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 1 large red onion
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 small tortillas
- 0.5 bunch fresh cilantro
- 0.5 cup sour cream
- 0.5 cup salsa
Instructions
Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the red onion into thin wedges.
In a large mixing bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Whisk until well combined.
Add the plant-based chicken strips, sliced peppers, and onion to the bowl. Toss everything together until the strips and vegetables are evenly coated with the marinade.
Preheat a grill pan over medium-high heat. Once hot, add the marinated plant-based chicken and vegetable mixture in a single layer.
Grill, stirring occasionally, until the plant-based chicken strips are cooked through and the bell peppers and onions are tender with charred edges, about 8 to 10 minutes.
While grilling, warm the tortillas on the side of the grill or in a separate pan over low heat until lightly browned and pliable.
Once everything is cooked, remove from heat. Chop the fresh cilantro leaves as a garnish.
To assemble the fajitas, place a few grilled plant-based chicken strips and a mix of grilled peppers and onions onto each tortilla.
Top with a dollop of sour cream, a spoonful of salsa, and a sprinkle of cilantro.
Serve immediately while hot, allowing everyone to customize their fajitas with their preferred toppings.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 40.7 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2704 mg | 58% | |
*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.
