24 each 8" Heat Pressed Flour Tortillas (10410)
Chicken Marinade , see related recipe
48 oz. Chicken Thigh and Leg Meat , boneless , cut into 1 1/2" cubes
18 oz. Green Pepper , large dice
3/4 lb. Onion , large chunks
24 oz. Tomatoes , fresh , diced
12 leaves Bibb Lettuce
1.) Set aside 12 oz. of chicken marinade, reserve refrigerated. Marinate the chicken pieces in the remaining marinade overnight in a sealed, plastic bag.
2.) Create the skewers alternating chicken, onion, and pepper, approximately three times or until each skewer has 2 oz. of chicken, ¾ oz. of pepper, and ½ oz. of onion. Grill the skewers until the chicken registers 165°F.
3.) To serve, top two flour tortillas with the cooked, skewered ingredients, 1 oz. tomato, and a lettuce leaf. Top each tortilla with 1 tbsp. of the reserved marinade. Roll tortilla, folding in one side to create a wrap.