Recipes from Pilgrim's Kitchen

• Pilgrim's Pride boneless, skinless, split chicken breasts (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/2 teaspoon hickory smoked salt or garlic salt

• 1/2 cup mayonnaise
• 1 chipotle pepper (packed in adobo sauce), seeded and minced
• 1 teaspoon adobo sauce
• 1 teaspoon fresh lime juice
• 1 teaspoon minced garlic
• 6 flour tortillas (8-inches each)
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 can (4 1/2 ounces) whole green chilies, drained and julienned
• 1 small red or yellow bell pepper, cut into strips
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro

Preheat grill and lightly coat with oil or cooking spray.

Place chicken breasts on prepared grill 4 to 6 inches from source of heat. Cook 5 to 7 minutes per side or until chicken is no longer pink inside. Slice chicken diagonally into strips and set aside.

To make spread, place mayonnaise, chipotle pepper, adobo sauce, lime juice and garlic in small bowl and combine well.

Generously spread one side of each tortilla with mayonnaise spread. Divide chicken strips, cheese, chilies, peppers and onion among tortillas. Sprinkle with cilantro. Fold up bottom, then sides of tortillas to enclose filling. Secure with toothpicks and serve immediately. Alternatively, roll filled tortillas tightly, wrap in plastic wrap, refrigerate and serve later, cut in half diagonally. Serve with remaining spread.

6 Servings