|1/2 cup||Kraft Extra Virgin Olive Oil Caesar Vinaigrette Dressing, divided|
|1||red pepper, cut in half|
|1/2||red onion, cut into 4 wedges|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|8||corn tortillas (6 inch), warmed|
|2 cups||shredded romaine lettuce|
HEAT barbecue to medium-high heat.
REMOVE 3 Tbsp. dressing; brush 1 Tbsp. evenly onto vegetables, and brush remaining 2 Tbsp. evenly onto chicken.
GRILL chicken and vegetables 6 to 8 min. on each side or until chicken is done (165ºF) and vegetables are tender.
CUT chicken and vegetables into thin slices; place on tortillas. Top with lettuce and remaining dressing.
Drizzle tacos with fresh lemon juice before serving.
How to Warm the Tortillas:
Add tortillas 1 at a time, to skillet; cook on medium-low heat 1 min. on each side or just until warmed. Or, stack tortillas, wrap in damp paper towels, and microwave on HIGH 1 min. or just until tortillas are warmed.
Prepare using small flour tortillas.
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