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6 x Boneless, skinless, split chicken breasts
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3 x Bell peppers, (red, yellow, green), cut into 1/4 to 1/2-inch strips
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1 med Size red onion, cut into 1/4 to 1/2-inch slices
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1 bot , (12 ounces) mesquite marinade
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3 Tbsp. Peanut oil
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1 tsp Chili pwdr
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1/2 c. Lime juice
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1/4 c. Honey
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2 Tbsp. Peanut oil
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2 Tbsp. Balsamic vinegar
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2 Tbsp. Coarse-grain mustard
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2 Tbsp. Finely minced fresh cilantro
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1 Tbsp. Chopped chipotle pepper in adobo sauce or possibly chopped jalapeno peppers
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1 tsp Chopped garlic
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1 tsp Grnd cumin Freshly grnd pepper to taste
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12 x Flour tortillas, (7 inches each), wrapped in foil and warmed on grill Dairy lowfat sour cream to serve, (optional)
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