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TWICE-GRILLED CHICKEN FAJITAS 2 tsp. Watkins Fajita Seasoning 1 Tbsp. Watkins Citrus & Cilantro Grapeseed Oil 1/4 cup lime juice 1 lb. skinless, boneless chicken breasts 1 large onion, thinly sliced 2 large green or red bell peppers, cut into thin strips 10 (10-inch) flour tortillas, softened 1/2 cup ketchup 3 Tbsp. Watkins Mesquite Barbecue Sauce Concentrate Combine first three ingredients; mix well, Add chicken and marinate 30 to 60 minutes. Remove meat from marinade (reserve marinade); grill until done. Remove to cutting board and slice into long strips. While meat is cooking, lightly sauté the onion and peppers in reserved marinade. (Note: You can saute on the grill in a cast-iron skillet.) Place some of the chicken and onion/pepper mixture on each of the flour tortillas. Roll tortilla around filling. If necessary, fasten with a toothpick to keep fajita together. Combine ketchup and barbecue sauce concentrate. Place rolled fajitas back on grill and baste with prepared sauce; cook just until golden brown on all sides. Makes 5 servings http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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