Mesquite Chicken Fajitas Recipe

• 6 x Boneless, skinless, split chicken breasts
• 3 x Bell peppers, (red, yellow, green), cut into 1/4 to 1/2-inch strips
• 1 med Size red onion, cut into 1/4 to 1/2-inch slices
• 1 bot , (12 ounces) mesquite marinade
• 3 Tbsp. Peanut oil
• 1 tsp Chili pwdr
• 1/2 c. Lime juice
• 1/4 c. Honey
• 2 Tbsp. Peanut oil
• 2 Tbsp. Balsamic vinegar
• 2 Tbsp. Coarse-grain mustard
• 2 Tbsp. Finely minced fresh cilantro
• 1 Tbsp. Chopped chipotle pepper in adobo sauce or possibly chopped jalapeno peppers
• 1 tsp Chopped garlic
• 1 tsp Grnd cumin Freshly grnd pepper to taste
• 12 x Flour tortillas, (7 inches each), wrapped in foil and warmed on grill Dairy lowfat sour cream to serve, (optional)

Directions