Ingredients

• 1 bottle (12 ounces) chili sauce
• 1/4 cup lime juice
• 4 chipotle peppers in adobo sauce
• 1 pound boneless skinless chicken breasts, cut into strips
• 1/2 cup cider vinegar
• 1/3 cup packed brown sugar
• 1/3 cup molasses
• 4 medium green peppers, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 10 flour tortillas (8 inches)
• 1-1/2 cups chopped tomatoes
• 1 cup (4 ounces) shredded Mexican cheese blend

Directions

• Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
• Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
• On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
• Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
• Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.

Taken from tasteofhome.