Caesar Chicken Tacos

• 1/2 cup Kraft Extra Virgin Olive Oil Caesar Vinaigrette Dressing, divided
• 1 red pepper, cut in half
• 1/2 red onion, cut into 4 wedges
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 8 corn tortillas (6 inch), warmed
• 2 cups shredded romaine lettuce

1. Heat barbecue to medium-high heat.
2. Remove 3 Tbsp.
3. dressing; brush 1 Tbsp.
4. evenly onto vegetables, and brush remaining 2 Tbsp.
5. evenly onto chicken.
6. Grill chicken and vegetables 6 to 8 min.
7. on each side or until chicken is done (165 degrees F) and vegetables are tender.
8. Cut chicken and vegetables into thin slices; place on tortillas.
9. Top with lettuce and remaining dressing.

dressing, red pepper, red onion, chicken breasts, corn tortillas, shredded romaine lettuce

Taken from www.kraftrecipes.com/recipes/caesar-chicken-tacos-176423.aspx (may not work)