• ¾ cup pasta or tomato sauce
• ¼ cup thawed orange juice, concentrate
• 2 Tbsp chili powder
• 1 Tbsp cider vinegar
• 1 tsp grated orange rind
• 4 cloves garlic, minced
• ½ tsp salt
• ½ tsp pepper

Chicken Tortilla Bundles:

• 2 chili orange grilled chicken breasts (from recipe above)
• 1 ½ cups shredded Monterey Jack or old cheddar cheese
• 1 cup rinsed drained canned red kidney beans
• ¾ cup salsa
• ½ cup corn kernels
• ½ cup chopped sweet green pepper
• 4 large flour tortillas
• 2 tsp vegetable oil

Reserving marinade, place chicken, skin side down, on greased grill over medium heat; close lid and cook for 20 minutes. Turn and brush with reserved marinade; cook for 25 minutes or until no longer pink inside. Refrigerate 2 of the breasts until cold; wrap and refrigerate for up to 2 days.

Chicken Tortilla Bundles:

Remove chicken meat from bone; shred into large bowl. Stir in cheese, beans, salsa, corn and green pepper. Divide evenly among tortillas; fold sides over filling and roll up. Brush bundles with oil.

Place bundles, seam side down, on greased grill over medium heat. Close lid and cook, turning once, for 12-15 minutes or until golden and crisp.