Grilled Chicken Tacos

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Chicken and vegetables onto warm tortillas and serve with reserved sauce and chopped lettuce. 

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Ingredients

  • 10 Mission® Multigrain Tortillas
  • 1/2 cup Dijon Mustard
  • 1/2 cup dry White Wine
  • 2 tablespoons Lemon Juice
  • 1/2 teaspoon Tarragon Leaves
  • 1/4 teaspoon Garlic Powder
  • 500g Chicken Breast, boneless, skinless
  • 3 medium Green Capsicum, sliced into wedges
  • 1 large Red Onion, sliced into thick circles
  • Iceberg Lettuce (optional) 

Instructions

 

1. Pre-heat grill, skillet or BBQ 3-4 minutes on medium high.

2.  In a medium bowl, mix mustard, wine, lemon juice, tarragon leaves and garlic powder. Set aside 1/3 cup for later. Add chicken to remaining marinade and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.

3. Remove chicken from marinade. Grill chicken 5 to 8 minutes on each side until cooked.

4. Place vegetables on grill in the last 5 minutes of cooking the chicken.

5. Slice chicken into strips. Place equal amounts of chicken and vegetables onto warm tortillas and serve with reserved sauce and chopped lettuce.

6. Top with cheese or sour cream as an optional garnish.


Use a ziploc bag to marinate the chicken for ease of clean up and to save refrigerator space. 

Grilled Chicken Tacos

Chicken and vegetables onto warm tortillas and serve with reserved sauce and chopped lettuce. 

Preparation Time: 40 Total time: 40 Serves 10 Ingredients: 10 Mission® Multigrain Tortillas 1/2 cup Dijon Mustard 1/2 cup dry White Wine 2 tablespoons Lemon Juice 1/2 teaspoon Tarragon Leaves 1/4 teaspoon Garlic Powder 500g Chicken Breast, boneless, skinless 3 medium Green Capsicum, sliced into wedges 1 large Red Onion, sliced into thick circles Iceberg Lettuce (optional)  Instructions:

 

1. Pre-heat grill, skillet or BBQ 3-4 minutes on medium high.

2.  In a medium bowl, mix mustard, wine, lemon juice, tarragon leaves and garlic powder. Set aside 1/3 cup for later. Add chicken to remaining marinade and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.

3. Remove chicken from marinade. Grill chicken 5 to 8 minutes on each side until cooked.

4. Place vegetables on grill in the last 5 minutes of cooking the chicken.

5. Slice chicken into strips. Place equal amounts of chicken and vegetables onto warm tortillas and serve with reserved sauce and chopped lettuce.

6. Top with cheese or sour cream as an optional garnish.


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