- 1/4 cup low-sodium soy sauce
- 1/4 cup Annie's Worcestershire sauce
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon black pepper
- 4 crushed garlic cloves
- 1 (12-ounce) bottle light beer*
- 4 Gardein Tuscan chicken breasts (without sauce)
- Cooking spray
- 1 and 1/2 cups (1/2-inch thick) sliced green bell pepper
- 1 cup (1/2-inch thick) sliced onion
- 4 (9-inch) flour tortillas
- 1/2 cup bottled salsa
- 1/4 cup shredded Daiya cheddar
- 1/4 cup vegan sour cream
2. Remove the chicken from the bag and discard the marinade. Grill the chicken on an outdoor grill or indoor grill pan coated with cooking spray for 4 minutes on each side. Remove the chicken from the grill and cut into thin strips.
Note: I grilled on my indoor Griddler, and turned the heat to the highest setting ("sear") to get great charred flavor and grill marks on the chicken pieces. If you grill outdoors, I recommend grilling at a similarly high temperature.
3. Add the green bell pepper and onion to the grill; grill for 2 minutes on each side, until lightly browned.
4. Meanwhile, warm the tortillas according to package directions. Divide the chicken strips, bell pepper slices, and onion slices evenly down the centers of the tortillas. Top each serving with 2 tablespoons salsa, 1 tablespoon cheddar, and 1 tablespoon sour cream. Roll up to serve.
*In keeping with the vibrant Mexican flavors of this dish, I chose to use a Corona, but any light beer should work fine, so long as it's vegan. Check out barnivore.com if you need reminders on which beer companies are vegan-friendly.
4 servings (1 fajita), Calories 316
These fajitas are absolutely awesome. The beer and soy sauce marinade lingered on every bite of the chicken in the best way. The veggies were cooked to crisp-tender perfection, and the sour cream, salsa, and cheddar were just one big gooey mess of yumminess. Definitely serve with napkins, because you're sure to have drippy fingers after gobbling these up.