1. Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper. 2. Place chicken breast halves in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange poblano chiles, bell peppers, and onions on large rimmed baking sheet. Pour ½ cup marinade over; turn to coat. Sprinkle chicken breasts and vegetables with salt and pepper. Reserve remaining marinade. 3. Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side. 4. Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with optional toppings. ---------------------------------------------------------------------------
Nutrition
Ingredients
