Creamy Chicken Fajitas

• 5 boneless skinless chicken breasts
• 1 cup mayonnaise
• 1/4 cup olive oil
• 1/4 cup fresh squeezed lime juice (about one large lime)
• 1/4 cup salsa verde
• 2 large garlic cloves, minced
• 1/4 cup onion, minced
• 1 large chipotle chile in adobo, finely chopped
• 1 teaspoon coarse salt
• 1 teaspoon cracked black pepper
• 1 teaspoon cumin
• 1 teaspoon cocoa powder
• 1 bell pepper
• 1 medium onion
• Serve on
• 10 -12 soft tortillas

1. Combine all ingredients (except chicken, bell peppers and medium onion) in a small bowl or 2-cup measuring cup.
2. Wisk well until thoroughly mixed.
3. Pour 1/2 cup over the chicken breasts. Cover and reserve the remainder in the refrigerator.
4. Marinade the chicken in the refirgerator in a plastic bag or sealed container for 30 minutes or longer.
5. Grill chicken breasts over medium-hot coals. Baste with 1/2 cup of the chipotle-lime sauce while grilling.
6. Slice bell pepper and medium onion into 1/4 inch slices.
7. Saute in oil and 1/4 cup of the chipotle-lime sauce until tender. Cover until ready to serve.
8. Wrap tortillas in foil and warm on the grill.
9. Slice chicken into 1/4 inch strips. Pour remaining sauce over sliced chicken and pepper/onion strips.
10. Serve on warm tortillas.

chicken breasts, mayonnaise, olive oil, fresh squeezed lime juice, salsa verde, garlic, onion, coarse salt, cracked black pepper, cumin, cocoa powder, bell pepper, onion, tortillas

Taken from www.food.com/recipe/creamy-chicken-fajitas-465230 (may not work)