• Step 1

  Preheat grill on HIGH 10 min. Coat cleaned grill grate lightly with vegetable oil.

• Step 2

  Toss peppers and onions, red pepper, 1 Tbsp BBQ seasoning, and 2 Tbsp basting oil in a large bowl. Place seasoned veggies in foil grilling bag; double-fold open end. Reduce heat to MED; place foil bag on grill. Close grill lid.

• Step 3

  Grill 10 min, shaking bag occasionally. Remove from grill. (Keep warm while grilling chicken.) Return heat to HIGH.

• Step 4

  Drizzle chicken with 1 Tbsp basting oil (too much oil will cause flare-ups on grill). Sear chicken on grill 2 min until it has changed color one-quarter of way up from bottom. Turn over; sear 1-3 min.

• Step 5

  Turn over chicken. Cook 1-3 min; turn over again. Reduce heat to MED; cook 12-15 min until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).

• Step 6

  Transfer chicken to clean platter.

• Step 7

  Brush remaining 1 Tbsp basting oil on one side of tortilla shells; place oiled-side-down on grill. Brush tops with basting oil and sprinkle with remaining 1 Tbsp BBQ seasoning. Turn after 30 seconds when slightly browned. Grill second side 30 seconds; remove from heat.

• Step 8

  Slice chicken very thin; portion evenly onto tortillas. Top with peppers and onions.

• Step 9

  Chef tip: Top with salsa, black bean dip, shredded lettuce, sour cream and shredded Queso Fresco Cheese (Cheese Shop).

Top with salsa, black bean dip, shredded lettuce, sour cream and shredded Queso Fresco Cheese (Cheese Shop).

Note: When servings & ingredients are modified, nutrition & directions may vary.