Grilled Apricot Chicken

• 4 whole Chicken Breasts (boneless, Skinless) Cut Into 3 Inch Strips
• 2 Tablespoons Olive Oil
• 1 teaspoon Coarse Salt
• 1/2 teaspoons Pepper
• 1 cup Apricot Preserves
• 1/4 teaspoons Ground Chipotle Or Cayenne
• 8 whole Burrito-sized Flour Tortillas
• 3 cups Romaine Lettuce, Coarsely Chopped
• 1/2 cups Cheddar Cheese, Shredded
• 3 whole Green Onions, Chopped
• 1/2 cups Ranch Dressing, Or Your Favorite Viniagrette

1. Prepare grill for grilling.
2. In a shallow dish, coat chicken breasts in olive oil, salt and pepper.
3. In a small bowl, add apricot preserves and chipotle and stir until well combined; set aside.
4. Grill chicken breasts over medium high heat, turning midway through cooking, about 4 minutes per side.
5. When chicken is cooked through, brush each chicken breast liberally with apricot glaze, turning to coat all sides.
6. Leave on the grill just long enough for glaze to adhere to the chicken.
7. Remove from grill and allow to rest 5 minutes.
8. Meanwhile, heat flour tortillas in microwave for about a minute to make them pliable.
9. Slice chicken diagonally into bite size pieces.
10. Wrap assembly: On the center of the tortilla, add lettuce, about a tablespoon of cheese, about a tablespoon of dressing, chicken pieces and some green onions.
11. Roll up burrito style, folding in both sides and rolling up lengthwise.
12. Cut in half to serve.
13. Repeat with remaining tortillas.
14. Eat em up!
15. Enjoy!
16. Miss

chicken breasts, olive oil, salt, pepper, apricot preserves, ground chipotle, flour tortillas, romaine lettuce, cheddar cheese, green onions, dressing

Taken from tastykitchen.com/recipes/main-courses/grilled-apricot-chicken/ (may not work)