- 1/4 cup lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon chili powder
- 1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
- 1 medium onion, cut into 1/4-inch slices
- 8 Old El Paso™ flour tortillas (8 inches in diameter)
- 1 cup Old El Paso™ salsa (any variety)
- 1/2 cup guacamole, if desired
Step 1 Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
Step 2 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Step 3 Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
Step 4 Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.
NutritionCalories450 (Calories from Fat115 ),Total Fat13 g(Saturated Fat3 g,),Cholesterol60 mgSodium640 mgTotal Carbohydrate54 g(Dietary Fiber4 g),Protein33 g;% Daily Value*:Vitamin A6%;Vitamin C16%;Calcium16%;Iron24%; Exchanges:3 Starch; 2 Vegetable; 3 Lean Meat; *Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsToss the chicken and onion with the marinade before you go to work, and pop them on the grill when you get home.
Guacamole is usually available in both the refrigerated and frozen sections of your grocery store.