INGREDIENTS

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  

DIRECTIONS

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.

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