Touchdown Day Chicken Fajitas

• 1/3 cup KRAFT Zesty Italian Dressing
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 each green and red pepper, halved, seeded
• 1 red onion, quartered
• 1 can (15.5 oz.) black beans, rinsed
• 1 cup thin jicama sticks (1 inch)
• 1 large tomato, chopped
• 1 avocado, chopped
• 1/2 cup fresh cilantro
• 8 flour tortillas (10 inch), warmed
• 1 jar (16 oz.) TACO BELL Thick & Chunky Medium Salsa

1. Mix first 3 ingredients until blended.
2. Pour half over chicken in shallow glass dish; turn each breast over to evenly coat.
3. Refrigerate 30 min.
4. to marinate.
5. Meanwhile, combine remaining dressing mixture with peppers and onions; set aside.
6. Combine beans, jicama, tomatoes, avocados and cilantro in bowl.
7. Heat grill to medium heat.
8. Remove chicken from marinade; discard marinade.
9. Grill chicken 6 to 8 min.
10. on each side or until done (165F), adding the peppers and onions to the grill for the last 5 min.
11. of the grilling time and cooking until crisp-tender, turning occasionally.
12. Cut chicken and peppers into strips.
13. Fill tortillas with chicken and vegetables; top with bean mixture and salsa.

italian dressing, chili powder, ground cumin, chicken breasts, red pepper, red onion, black beans, thin jicama, tomato, avocado, fresh cilantro, flour tortillas, taco

Taken from www.kraftrecipes.com/recipes/touchdown-day-chicken-fajitas-189621.aspx (may not work)