Meati Grilled Chick'n Fajitas

Aug 30, 2020

Meati Grilled Chick'n Fajitas

Dive in to grilled Meati chick'n fajitas, complete with charred veggies, sliced avocado, plant-based cheddar shreds, pico de gallo, and finished with a squeeze of fresh lime.

Check out some Pro Cooking Tips for steps with an asterisk at the bottom of the page.

Servings: 6
Prep time: 15 min
Cook time: 10 min

Grill Meati Chick’n

  1. Preheat grill to medium-low at least 30 minutes prior to cooking.
  2. Brush Meati Chick’n with oil (high temp oils like Avocado, Sunflower, etc. are preferred) on both sides.
  3. Lightly season each side of Meati Chick’n with salt, pepper and spices. Use very little salt as Meati Chick’n enhances flavors. 
  4. Brush grill with oil to keep Meati Chick’n from sticking.
  5. Add Meati Chick’n and grill 5-6 min per side. Cook time may vary depending on equipment. Meati Chick’n will be lightly browned on the outside when cooked.  Always cook to an internal temperature of 165°F.
  6. Remove the Meati Chick’n from grill and let it rest for 1-2 minutes.
  7. *Slice your Meati Chick’n with a sharp knife. Hold the Meati Chick’n in place with your hand or fork and slice like you would steak. 

Grill Veggies

  1. Keep grill on medium heat.
  2. Toss sliced onion and peppers with avocado oil and salt and pepper and put in a grill basket.
  3. Add grill basket to grill. Cook veggies for about 6 minutes in grill basket, tossing occasionally, until veggies are crisp-tender and lightly charred.
  4. Remove grill basket from grill and let rest for 3 minutes.
  5. Warm tortillas in oven or on grill.

Assemble Fajitas

To serve, slice Meati Chick’n and add a few pieces to each tortilla. Top with onion/pepper mixture, pico de gallo, avocado slices, cilantro, vegan shreds and a squeeze of lime. 

                             Pro Cooking Tips

                            *Slice your Meati Chick'n into thin pieces with a sharp knife. The trick is to slice with a sawing motion with light pressure and let the knife do the work! 


                            • 3 Meati Chick’n pieces, brushed with avocado oil and seasoned with salt, pepper, 1 tsp. cumin and 1 tsp. chili powder
                            • 2 red onions, sliced
                            • 1 red bell pepper, sliced
                            • 1 orange bell pepper, sliced
                            • 1 yellow bell pepper, sliced
                            • avocado oil, for brushing
                            • salt and pepper
                            • 12-18 corn or flour tortillas (fajita-size)
                            • 1 cup pico de gallo
                            • 2 avocados, sliced
                            • 2 limes, cut into wedges
                            • ½ cup fresh cilantro leaves
                            • 2 cups plant-based cheddar shreds

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