Prep: 30 min
Cook: 45 min
Ready In: 1hr 15 min
Prep time: 0 mins
Cook time: 15 mins
8 Mission® Life Balance® Whole Wheat Tortillas
1 cup Mission® Guacamole Flavored Dip
1 lb Skinless Boneless Chicken Breast
3 tbsp Cayenne Pepper Hot Sauce
Non-Stick Cooking Spray
1 Green Bell Pepper, cut into thin strips
½ Red Onion, cut into thin strips
½ cup Cilantro Leaves, hand picked
12 Baby Carrots, rinsed
12 Celery Sticks
1 cup Blue Cheese Dressing, prepared bottle
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a ¼ cup of blue cheese dressing in a small ramekin.