sandwich wrap tortilla

Stubb's Chicken Fajitas

Chicken Marinade, bell peppers and onions with some sliced chicken breasts give you a meal filled with flavors from south of the border. A touch of Pork Rub spices it up just right.
  • 10



  • 1 cup Stubb’s Chicken Marinade
  • 1 1/2 boneless skinless chicken breasts
  • 1 red onion, sliced into thick rounds
  • 1 red bell pepper, seeded and quartered
  • 1 green bell pepper, seeded and quartered
  • 4 tablespoon Stubb’s Pork Spice Rub
  • 12 tortillas
  • Pico de gallo
  • Sour cream
  • Shredded cheddar jack cheese


  • Place the chicken breasts and vegetables in separate bowls, pouring 1/2 cup of marinade over each. Toss well to coat and let marinate for one hour.

  • Remove the chicken from the marinade and sprinkle evenly on both sides with Stubb’s Pork Spice Rub.

  • Grill the chicken and vegetables over medium-high direct heat, turning halfway through cooking.   The chicken should reach an internal temperature of 160 degrees and the vegetables should be tender with the skin of the peppers slightly blackened from the heat of the grill, about 12-15 minutes for the chicken and 8-10 minutes for the vegetables.

  • Warm the tortillas by placing them on the grill for 10-20 seconds.

  • Slice the chicken and vegetables into thin strips.

  • To assemble the fajitas, place some peppers, onions, chicken and other fixin’s of your choosing on a tortilla and

Nutrition information (per Serving)