Categories: chicken, dinner, easy, grill, marinade

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup Worcestershire sauce
• 3 tablespoons chopped fresh cilantro
• 1/4 teaspoon black pepper
• 4 garlic cloves, crushed
• 1 (12-ounce) can light beer
• 4 (4-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 1/2 cups (1/2-inch-thick) slices green bell pepper
• 1 cup (1/2-inch-thick) slices onion
• 4 (10-inch) flour tortillas
• 1/2 cup bottled salsa
• 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
• 1/4 cup fat-free sour cream

Directions

1. Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

2. Prepare grill.

3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Slice chicken diagonally into thin strips. Place bell pepper and onion slices on grill rack; grill 2 minutes on each side or until lightly browned.

4. Warm tortillas according to package directions. Working with 1 tortilla at a time, place one-fourth of the chicken strips, bell pepper, and onion in the center of each tortilla. Top each serving with 2 tablespoons salsa, 1 tablespoon cheese, and 1 tablespoon sour cream; roll up.

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