Ingredients:
- ½ cup Dijon mustard
- 2 tbsp white wine
- 1 tbsp lemon juice
- ½ tsp crushed dried tarragon leaves
- ¼ tsp garlic powder
- 1½ pounds boneless, skinless chicken breast halves
- 3 yellow, red or green bell peppers, sliced into rings
- 1 large red onion, sliced into rings
- 10 6-inch flour tortillas, warm
- Lettuce, optional
Preparation:
- In a medium bowl, mix mustard, wine, lemon juice, tarragon and garlic powder; reserve 1/3 cup until serving time. Add chicken to remaining sauce and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- Prepare barbecue according to manufacturer’s directions. Grill chicken 5 to 10 minutes on each side until cooked through. Place bell pepper and onion on grill during the last five minutes of cooking. To serve, slice chicken into strips; divide chicken, lettuce, bell pepper and onion among warm tortillas; serve with reserved mustard sauce.
