Spicy grilled chicken breast slices are rolled into tortillas with strips of bell pepper and red onion. Serve carrot and celery sticks with blue cheese dressing on the side for dipping.
Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon-size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Mission® Tortillas. Evenly spread 1 tablespoon of Mission® Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.
Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin.
Per Serving: 757 calories; protein 35.4g; carbohydrates 65.1g; fat 49g; cholesterol 75mg; sodium 1826.9mg.