Grilled Chicken Fajitas

 

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

• 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.
• 2 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• 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.
• 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.