Chicken is a staple ingredient in my home. I like to have it on hand always as it is versatile in many dishes. I cook chicken dishes at least four times a week. Sundays are my meal prepping days, and usually, it’s chicken that I’m prepping and marinating for the week. When I marinate chicken, I like it to sit at least overnight. Marinating and absorbing all the beautiful flavors and seasonings I combine. I use anything from BBQ sauces to fresh juice marinades.
On this week’s menu is Chicken Fajitas! One of our all-time favorites. Chicken has been marinated overnight in a lime, orange marinade with garlic, oregano, chili powder, and other spices to create a flavorful fajita mix: fresh, colorful bell pepper, sweet onions with homemade guacamole. You can easily see why chicken fajitas are a favorite! Fajitas is a dish you can certainly get creative with. The original fajita consists of marinated skirt steak meat. Nowadays, you can find it made with chicken, beef, and vegetarian/vegan style with veggies instead of meat. Topped with anything from guacamole, pico de gallo, cheese, sour cream, and Salsa, rolled in a flour or corn tortilla.
As I was getting ready to grill the chicken for the fajitas we were so excited about, I realized I forgot to purchase tortillas! I can’t believe I forgot one of the key ingredients! I was very annoyed with myself. I had to think of plan B quickly because there was no time to run to the store. My son Rafael saw how upset I was about forgetting the tortillas and promptly gave me an idea that made me feel so much better. Thx, son! He suggested I use the bolillo rolls I had on hand and make a sandwich. Kind of like a cheesesteak fajita-style, It sounded appealing and very doable. Needless to say that this sandwich made it the top of our “hot sandwich list.” I catch my boys asking me, “mom, when will you make those fajita sandwiches again” I make them more than regular fajitas. This simple recipe is sure to please anyone.
Print
Chicken Fajita Sandwich
- Prep Time: Varies
- Cook Time: 30 minutes
- Total Time: 1-12 hours depending on how long you marinate chicken
Description
For this recipe, I marinate chicken tenderloins in an orange, lime, chili powder base marinade over-night. Grill the chicken and add sauteed bell peppers and onions to one-half of a toasted bolillo roll. Top with cheese and set under the broiler until the cheese melts. I then add fresh homemade guacamole and finish it with the other half of the toasted bolillo to make a mouth-watering chicken fajita sandwich. A new family favorite! The chicken is so moist. Marinating chicken over-night makes a big difference. It was full of flavor and juicy. Veggies were nice and tender, and melted cheese complimented the sandwich. Enjoy the sandwich as is, or be a little extra and add the guac. It’s delicious either way!
Ingredients
- 1 lb of chicken tenders
- 3 tbsp of oil
- 1–2 large limes (juiced)
- 1–2 large oranges (juiced)
- Two garlic cloves (pressed, smashed, or minced)
- 1 tbsp of chili powder
- 1 tsp cumin
- ½ tsp oregano
- 2–4 dashes of tabasco (more or less)
- Salt and pepper to taste
- One red, green, and yellow bell pepper sliced
- One yellow or purple onion (sliced)
- Monterey Jack or pepper jack cheese (sandwich sliced)
- Sandwich rolls
Fresh Homemade Guacamole
- 2–3 Large avocados
- 1–2 Roma tomatoes (seeded and diced)
- One medium-size yellow or purple onion (chopped)
- One can of diced jalapenos (4-6 oz) or fresh Jalapeno (chopped). Seeded and deveined for less heat.
- A handful of cilantro (chopped)
- Juice of half a lemon or lime
- Garlic salt to taste
Mash avocados and all ingredients listed. Stir until well combined.
Instructions
- In a small mixing bowl, add 3 tbsp oil, lime and orange juice, garlic, chili powder, cumin, oregano, tabasco sauce, salt, and pepper. Combine well. Reserve 1-2 tbsp of the marinade to sautee onions and bell peppers.
- In a ziplock bag, toss chicken tenderloins with orange, lime, chili powder base marinade. Marinate in refrigerator for 30 minutes or longer (overnight recommended)
- Grill chicken on medium to low heat until well cooked.
- In a large skillet, sautee onions and bell peppers with reserved marinade until tender.
- Slice rolls lengthwise, Toast to a golden brown.
- To one-half of the toasted roll, add grilled chicken, sauteed veggies, and cheese slices.
- Set under the broiler until cheese has melted.
- Top with homemade guacamole and remaining half of toasted roll
Notes
If you are watching your carb intake, this chicken goes well in a salad or on its own with sauteed veggies.
- Category: Lunch/Dinner
