Ingredients
1/4
cup Old El Paso™ Thick ’n Chunky salsa
2
teaspoons honey
2
teaspoons chopped (not drained) chipotle chilies in adobo sauce (from 7-oz can)
1/2
teaspoon chili powder
1
pound chicken breast tenders (not breaded)
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
Preparation
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.
