1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.

2. Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.

3. Chef Tip(s): To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat and cook 5 minutes or until grill marks appear, turning once.

• 15 g Total fat
• 4 g Saturated fat
• 94 mg Cholesterol
• 579 mg Sodium
• 34 g Carbohydrates
• 3 g Fiber
• 4 g Sugars
• 1 g Added sugars
• 41 g Protein