Creamy Chicken Fajitas - cooking recipe

Ingredients

5 boneless skinless chicken breasts
1 cup mayonnaise
1/4 cup olive oil
1/4 cup fresh squeezed lime juice (about one large lime)
1/4 cup salsa verde
2 large garlic cloves, minced
1/4 cup onion, minced
1 large chipotle chile in adobo, finely chopped
1 teaspoon coarse salt
1 teaspoon cracked black pepper
1 teaspoon cumin
1 teaspoon cocoa powder
1 bell pepper
1 medium onion
Serve on
10 -12 soft tortillas

Preparation

Combine all ingredients (except chicken, bell peppers and medium onion) in a small bowl or 2-cup measuring cup.
Wisk well until thoroughly mixed.
Pour 1/2 cup over the chicken breasts. Cover and reserve the remainder in the refrigerator.
Marinade the chicken in the refirgerator in a plastic bag or sealed container for 30 minutes or longer.
Grill chicken breasts over medium-hot coals. Baste with 1/2 cup of the chipotle-lime sauce while grilling.
Slice bell pepper and medium onion into 1/4 inch slices.
Saute in oil and 1/4 cup of the chipotle-lime sauce until tender. Cover until ready to serve.
Wrap tortillas in foil and warm on the grill.
Slice chicken into 1/4 inch strips. Pour remaining sauce over sliced chicken and pepper/onion strips.
Serve on warm tortillas.