Pork and Pepper Kabobs with Grilled Tortillas

• 1 lb. (450 g) pork tenderloin, cut into 3/4-inch pieces
• 1/4 cup plus 2 Tbsp. Kraft Greek with Feta and Oregano Dressing, divided
• 1 green pepper, cut into 3/4-inch pieces
• 4 large flour tortillas, folded lengthwise into thirds
• 2 cups loosely packed mixed salad greens

1. Marinate meat in 1/4 cup dressing in a shallow dish in refrigerator 30 min., stirring occasionally.
2. Drain; discard marinade.
3. Heat barbecue to medium-high heat.
4. Thread meat and peppers onto 16 small skewers.
5. Grill kabobs 8 to 10 min.
6. or until meat is done, turning occasionally.
7. Meanwhile, place tortillas on barbecue next to kabobs for last 3 minutes, flipping halfway.
8. Toss mixed greens with remaining dressing; serve with kabobs.

pork tenderloin, oregano dressing, green pepper, flour tortillas

Taken from www.kraftrecipes.com/recipes/pork-pepper-kabobs-grilled-tortillas-173775.aspx (may not work)