Ingredients Jump to Instructions ↓

  1. 1 (1-lb.) pkg. frozen bell pepper and onion stir-fry, partially thawed

  2. 1 tablespoon olive oil

  3. 1/2 teaspoon peppered seasoned salt

  4. 4 (8 to 10-inch) flour tortillas

  5. 1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed

  6. 1/2 cup purchased guacamole

  7. Salsa, if desired

Instructions Jump to Ingredients ↑

  1. Heat gas or charcoal grill. Spray grill basket (grill "wok") with nonstick cooking spray. In medium bowl, combine bell pepper and onion stir-fry, oil and seasoned salt; toss to coat. Place in sprayed grill basket. Wrap tortillas securely in heavy-duty foil.

  2. When grill is heated, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook bell pepper mixture 5 minutes, shaking basket occasionally to mix.

  3. Place packet of tortillas next to grill basket on grill. Add thawed chicken strips to bell pepper mixture; cook an additional 5 to 8 minutes or until chicken is thoroughly heated and vegetables are crisp-tender, shaking basket occasionally to mix.

  4. Spread warm tortillas with guacamole. Top each with about 3/4 cup chicken mixture; roll up. Serve with salsa.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1/4 of Recipe)

  7. Calories 365 (Calories from Fat 115),


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