1. For marinade, combine olive oil, lime juice, garlic, Seasoning Mix and salt in Small Batter Bowl; whisk until blended. Place chicken in resealable plastic bag. Add 1/3 cup of the marinade to chicken; reserve remaining marinade. Seal bag; marinate in refrigerator 30 minutes.
2. Prepare grill. Remove chicken from marinade; discard marinade. Grill chicken and vegetables over medium coals 12-15 minutes or until chicken is no longer pink and vegetables are crisp-tender, turning once using Barbecue Tongs. Baste chicken and vegetables with reserved marinade using Barbecue Basting Brush during the last 2 minutes of grilling.
3. Wrap tortillas in heavy aluminum foil; place on grill to warm 5-7 minutes using Barbecue Tongs. Remove chicken and vegetables from grill and slice into strips. To serve, place chicken and vegetables in tortillas. Top with salsa, shredded cheese and sour cream, if desired.

Yield: 8 servings

Nutrients per serving: Calories 280, Total Fat 12 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 19 g, Protein 23 g, Sodium 360 mg, Fiber less than 1 g

Cook's Tips: Substitute 1 teaspoon chili powder for Southwestern Seasoning Mix, if desired.