Twice-Grilled Chicken Fajitas

2 teaspoons Watkins Fajita Seasoning
1 tablespoon Watkins Citrus & Cilantro Grapeseed Oil
1/4 cup lime juice
1 pound skinless, boneless chicken breasts
1 large onion, thinly sliced
2 large green or red bell peppers, cut into thin strips
10 (10-inch) flour tortillas, softened
1/2 cup ketchup
3 tablespoons Watkins Mesquite Barbecue Sauce Concentrate

Combine first three ingredients; mix well, Add chicken and marinate 30 to 60 minutes. Remove meat from marinade (reserve marinade); grill until done. Remove to cutting board and slice into long strips. While meat is cooking, lightly saut? the onion and peppers in reserved marinade. (Note: You can saute on the grill in a cast-iron skillet.)

Place some of the chicken and onion/pepper mixture on each of the flour tortillas. Roll tortilla around filling. If necessary, fasten with a wooden pick to keep fajita together. Combine ketchup and barbecue sauce concentrate. Place rolled fajitas back on grill and baste with prepared sauce; cook just until golden brown on all sides.

Makes 5 servings.