Grilled Tuscan Chicken Tacos

By courtneyepowell

Ingredients

• 2 large skinless, boneless chicken breast halves (12 oz)
• 2 T olive oil
• 1/2 t lemon pepper seasoning
• 1 8-oz pkg sliced fresh button mushrooms
• 1 14-oz can artichoke hearts, drained and quartered
• 2 T snipped dried tomatoes (not oil packed)
• 1 t dried Italian seasoning, crushed
• 1/2 t salt
• 1/4 t ground black pepper
• 1/4 c dry white wine
• 3-4 T bottled Ceasar salad dressing
• 8 8-oz flour tortillas
• 1 c shredded mozzarella cheese (4 oz)

Details

Servings 4

Preparation

Step 1

Brush chicken with 1 T olive oil. Sprinkle with lemon pepper seasoning. For a charcoal grill, place chicken on rack of an uncovered grill directly over med heat. Grill 10-12 mins or until chicken is no longer pink, turning once halfway through grilling. For a gas grill, preheat grill to med, adjust for direct cooking, Place chicken on grill rack directly over heat. Cover and grill as above. Cut chicken into thin strips; cover to keep warm.

Meanwhile, in a large skillet, cook mushrooms, artichoke hearts, tomatoes, Italian seasoning, salt and pepper in remaining 1 T oil over med heat about 5 mins or until mushrooms are tender, stirring occasionally. Carefully add wine. Bring to boiling; reduce heat. Simmer, uncovered for 5-8 mins or until most of the liquid has evaporated. To serve, spread salad dressing over 1/2 of each tortilla. Top with chicken strips and mushroom mixture. Sprinkle with mozzarella cheese. Fold unfilled half over filling.