Grilled Chicken Fajitas with Salsa & Guacamole

• 4 small boneless skinless chicken breasts (1 lb.)
• 1 red pepper, quartered
• 1 red onion, cut crosswise into 1/2-inch-thick slices
• 1 pkg. (1.4 oz.) TACO BELL Fajita Seasoning Mix
• 1/3 cup water
• 1 Tbsp. oil
• 8 flour tortillas (6 inch)
• 1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 1/2 cup guacamole

1. Place chicken and vegetables in separate shallow dishes.
2. Mix seasoning mix, water and oil until blended.
3. Spoon half over ingredients in each dish; turn to evenly coat all ingredients.
4. Refrigerate 15 min.
5. Heat grill to medium heat.
6. Remove chicken and vegetables from seasoning mixtures; discard seasoning mixtures.
7. Grill chicken and vegetables 6 to 8 min.
8. on each side or until chicken is done (165 degrees F) and vegetables are crisp-tender.
9. Cut chicken and peppers into thin strips; chop onions.
10. Top tortillas with chicken, vegetables and cheese; roll up.
11. Serve topped with salsa and guacamole.

chicken breasts, red pepper, red onion, taco, water, oil, flour tortillas, cheeses, taco, guacamole

Taken from www.kraftrecipes.com/recipes/grilled-chicken-fajitas-salsa-guacamole-165438.aspx (may not work)