1 lb. boneless skinless chicken breasts, cut into strips
1 each green and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup Original Barbecue Sauce
8 Flour Tortillas, warmed
1 cup Mexican Style Finely Shredded Four Cheese
1/2 cup Thick 'N Chunky Salsa
1/4 cup Sour Cream
HEAT grill to medium-high heat.
COMBINE chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
GRILL chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
SPOON onto tortillas; top with remaining ingredients. Roll up.
Tuesday, March 31, 2009
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