1 1/2 lbs boneless skinless chicken breast, sliced
1 green bell pepper
1 red bell pepper
1 onion thin wedges
3/4 cup bbq sauce
8 flour tortillas
1 gallon ziplock
1 9x13 foil pan
Toss chicken and veggies with bbq sauce. Place in ziploc. Freeze
Preheat grill to medium high. Poke holes in the bottom of the 9x 13 foil pan with a fork. Place chicken and veggie mixture in pan. Place pan on grill and cover grill with lid. Grill chicken and veggies for approx 20 min. or until chicken is cooked through and vegetables are crisp tender, stirring occasionally. Spoon evenly over tortillas. Top with cheese, salsa, and sour cream. Roll up and serve
6 servings
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