Ingredients
2 tablespoons white wine vinegar2 tablespoons fresh lime juice2 tablespoons canola oil, divided1 tablespoon Worcestershire sauce1 tablespoon chopped onion1 garlic clove, minced1/2 teaspoon salt, optional1/2 teaspoon dried oregano1/4 teaspoon ground cumin1 pound boneless skinless chicken breasts1 medium green pepper, halved and seeded1 medium sweet red pepper, halved and seeded1 medium sweet onion, sliced6 flour tortillas (8 inches)Salsaeachguacamole dipGuacamole dip and sour cream or shredded cheddar cheese, optional
Preparation
In a large resealable plastic bag, combine the vinegar, lime juice, 1 tablespoon oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin; add chicken. Seal bag and turn to coat; refrigerate at least 4 hours.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Lightly brush vegetables with remaining canola oil. Grill vegetables and chicken, covered, over medium heat or broil 4 in. from the grill for 12-15 minutes or until a thermometer reaches 170°
Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Serve with salsa, guacamole, sour cream and/or cheese if desired.
