1 1/2 pounds boneless, skinless chicken breast halves
2 medium green or red bell peppers, cut into 1/4-inch-thick slices
1 medium red onion, cut into 1/4-inch-thick slices
8 (7-inch) flour tortillas
Suggested toppers (optional): salsa, shredded Colby & Monterey Jack cheese blend. sour cream
For marinade, combine olive oil, lime juice, garlic, Seasoning Mix and salt
in Small-Batter Bowl; whisk till blended.
Place chicken in resealable plastic bag. Add 1/3 cup of the marinade to
chicken; reserve remaining marinade. Seal bag; marinate in refrigerator 30 minutes.
Prepare grill. Remove chicken from marinade; discard marinade.
Grill chicken and vegetables over medium coals for 12-15 minutes or till
chicken is no longer pink and vegetables are crisp-tender, turning once using
Barbecue Tongs. Baste chicken and vegetables with reserved marinade using Barbecue
Basting Brush during the last 2 minutes of grilling.
Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes
using Barbecue Tongs.
Remove chicken and vegetables from grill and slice into strips.
To serve, place chicken and vegetables in tortillas. Top with salsa, shredded
cheese and sour cream, if desired.
Yield: 8 servings
Per serving: Calories 280, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol
50 mg, Carbohydrate 19 g, Protein 23 g, Sodium 360 mg, Fiber less than 1 g
Cook’s Tip: Substitute 1 teaspoon chili powder for Southwestern Seasoning Mix,