(I took this picture straight from the picture in the magazine, i forgot to take a 'real' picture after i made them)
3/4 lb boneless skinless breast or thighs, cut into small strips
1 medium each green and red peppers, cut into strips
1 medium onion, cut into wedges
1/2 c. BBQ sauce (we like hickory smoked)
shredded sharp cheddar or mexican cheese
Toss chicken and vegetables with the BBQ sauce, and put in a disposable foil roasting pan. Grill on Med-high for approx 20 minutes or until chicken is cooked and veggies are crisp-tender. stir occasionally.
Spoon mixture onto tortillas and top with cheese, salsa, and sour cream. Roll up and ENJOY!
*The recipe came from KRAFT Food and Family magazine and for some reason i recieved several free months worth of this magazine before it stopped and i got quite a few good, simple recipes from it.