Grilled Chicken Fajita Rollups
6 Boneless, Skinless Chicken Thighs or cutlets
1/4 cup water
3 tablespoons lime juice
1 package fajita marinade mix, 1.25 oz.
3/4 cup sour cream
1 red bell pepper, seeded and halved
1 green bell pepper, seeded and halved
2 medium onions, sliced 1/2-inch thick
6 medium flour tortillas, heated
Wash hands. Place chicken in a large resealable plastic bag. Wash hands. Blend water, lime juice and marinade mix in small bowl. Reserve 1/4 cup. Pour remaining marinade over chicken. Seal bag and toss gently to coat chicken. Refrigerate 30 minutes.
Blend 1 tablespoon of reserved marinade with sour cream in a small bowl. Cover and refrigerate. Brush vegetables on all sides with remaining reserved marinade.
Preheat grill to medium-hot. Grill chicken and vegetables (place peppers skin-side down) 5 to 7 minutes per side or until chicken is done (internal temp 170°F). Remove vegetables from grill when crisp-tender.
Serving Suggestion: Cut chicken and vegetables into strips. Place in heated tortillas with sour cream mixture and shredded lettuce. Serve with guacamole, shredded cheese and salsa. Refrigerate leftovers.