INGREDIENTS

Mission® 8" Heat Pressed Flour Tortilla (10410)  
2 whole Chicken Breasts, skinned, boned and split 
1 batch Fajita Marinade  (see Related Recipe) 
2  Onions  
1 Green Bell Pepper , halved, stemmed and cored 
1 Red Bell Pepper , halved, stemmed and cored 
 Oil for grill 
Salsa Fresca  (see Related Recipe) 
 Sour Cream or Mexican Crema 

DIRECTIONS

1.) Marinate chicken in Fajita Marinade for 1-3 hours.

2.) Prepare a medium-hot charcoal fire or preheat broiler. Cut onions in half lengthwise, leaving the peels on. Lightly coat onions and peppers with oil. Place on charcoal grill or broiler. Allow to cook each side for 5-6 minutes, until soft. Remove from grill and remove onion peel. Slice and place in aluminum foil to keep warm.

3.) Remove chicken from marinade. Broil or grill for five minutes. Chicken should be firm to the touch. Cut chicken into 1" strips.

4.) Heat Mission® flour tortillas as directed on package or on grill until heated throughout.

5.) Place chicken, grilled onions, Salsa Fresca, and sour cream (or crema) on tortillas and fold.

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