1 lb. boneless skinless chicken breasts, cut into strips
1 each green and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup KRAFT Original Barbecue Sauce
8 flour tortillas (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
Spoon onto tortillas; top with remaining ingredients. Roll up.
Substitute a stir-fry basket for the foil pan. Reduce grilling time to 7 to 10 min.
Place chicken and vegetables in resealable plastic bag. Pour sauce into bag; seal bag. Use your fingers to massage the bag to evenly distribute the sauce.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.