Preparation:
1. Mix lime juice, oil and chili powder in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken, bell pepper and onion, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours.
2. Heat coals or gas grill. Remove chicken, bell pepper and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
3. Place one-eighth of the chicken, bell pepper and onion on center of each tortilla. Fold 1 end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa. |
