Prep: 15 minutes
Grill: 20 minutes • Serves: 4
1 medium red bell pepper, thinly sliced
1/2small white onion, thinly sliced
1/3cup jarred black bean and corn salsa
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
8 soft taco flour tortillas
1 cup shredded Romaine lettuce
1/2cup shredded Cheddar cheese
1/4cup jalapeño ranch dressing
1.In large bowl, toss chicken, pepper, onion, salsa, lime juice and cilantro.
2.Prepare outdoor grill for direct grilling over medium heat. Stack 2 (12 x 24-inch) sheets nonstick aluminum foil; arrange horizontally and place chicken mixture on right center of sheets. Fold left side of foil over chicken mixture; tightly crimp edges of foil to seal.
3.Place foil packet on hot grill rack; cook 20 minutes or until internal temperature of chicken reaches 165°. Carefully open foil packet; fill tortillas with chicken mixture, lettuce and cheese and drizzle with dressing.
Approximate nutritional values per serving:
546 Calories, 22g Fat (6g Saturated), 113mg Cholesterol, 820mg Sodium,
38g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 45g Protein
To warm tortillas: On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 35 seconds or until warm.