Sizzling Grilled Chicken Fajitas

 

2

teaspoons chili powder

1/2

teaspoon ground cumin

1/4

teaspoon salt

2

cloves garlic, finely chopped

2

tablespoons lime juice

2

boneless skinless chicken breasts, cut into 1/2-inch strips

1

red or yellow bell pepper, seeded, cut into rings

1

small onion, thinly sliced, separated into rings

4

Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

• 1 In medium bowl, mix chili powder, cumin, salt, garlic and lime juice. Add chicken, bell pepper and onion; stir to coat. Cover bowl; refrigerate at least 2 hours to marinate, turning once.
• 2 Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Remove chicken and vegetables from marinade; discard marinade. Place half of chicken and vegetables on center of each sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Cut another sheet of foil; wrap tortillas securely in foil.
• 3 Place packets on grill over medium heat. Cook chicken and vegetables 10 to 15 minutes or until chicken is no longer pink in center and vegetables are crisp-tender. Cook tortillas 2 to 3 minutes or until warm. Open foil carefully to allow hot steam to escape.
• 4 Serve each chicken and vegetable packet with 2 tortillas. If desired, top tortillas with shredded lettuce, sour cream, guacamole, shredded cheese and salsa.