1 medium green bell pepper, cut into 1-inch strips
1 medium red bell pepper, cut into 1-inch strips
1 medium onion, thinly sliced
8 flour tortillas (6 to 8 inch)
1 medium ripe avocado, pitted, peeled and sliced thinly
Additional Old El Paso® Thick 'n Chunky salsa, if desired
Instructions
Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill “wok”).
Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.
Substitution- Instead of using chicken breast tenders, you can slice boneless skinless chicken breasts into strips about 1/2 inch wide and 1 1/2 to 2 inches long.
Originally Submitted
8/16/2010
0 Out of 5 from
0 reviews
You can add this Grilled Chicken Fajita Stir-Fry recipe to your own private DesktopCookbook.
