1 cup four cheese shredded mexican style kraft finely
4 8-inch flour tortillas ()
2 pasilla peppers green cut into wedges
1 onion cut into 4 slices
1 lb chicken breasts boneless skinless
Equipment
grill
Directions
Heat greased grill to medium heat.
Grill chicken 6 to 7 min. on each side and grill vegetables 4 to 5 min. on each side or until chicken is done (165F) and vegetables are crisp-tender, brushing frequently with barbecue sauce for the last few minutes.
Cut chicken and vegetables into thin strips; place down centers of tortillas. Top with cheese; roll up.
