| 6 | | Boneless; skinless, split chicken breasts |
| 3 | | Bell peppers; (red, yellow, green), cut into 1/4 to 1/2-inch strips |
| 1 | md | Size red onion; cut into 1/4 to 1/2-inch slices |
| | MARINADE |
| 1 | | Bottle; (12 ounces) mesquite marinade |
| 3 | tb | Peanut oil |
| 1 | ts | Chili powder |
| | SAUCE |
| 1/2 | c | Lime juice |
| 1/4 | c | Honey |
| 2 | tb | Peanut oil |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Coarse-grain mustard |
| 2 | tb | Finely chopped fresh cilantro |
| 1 | tb | Minced chipotle pepper in adobo sauce or minced jalapeno peppers |
| 1 | ts | Minced garlic |
| 1 | ts | Ground cumin |
| | Freshly ground pepper to taste |
| | SERVE |
| 12 | | Flour tortillas; (7 inches each), wrapped in foil and warmed on grill |
| | Dairy sour cream to serve; (optional) |
