1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 Tbsp. sliced, pickled jalapeno peppers
Juice of 1 lime
1/3 cup water
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 large red onion, halved and thinly sliced
1 large red bell pepper, halved and thinly sliced
1 tsp. chipotle chili powder
2 Tbsp. chopped fresh cilantro
8 (8-in.) fajita size flour tortillas, warmed
Process avocado, Hellmann's® or Best Foods® Real Mayonnaise, jalapeno peppers, lime juice and water in blender or food processor, adding additional water if needed, until smooth; set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken from skillet.
Cook onion and red pepper in same skillet, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Return chicken to skillet, then stir in chili powder. Cook, stirring occasionally, until chicken is thoroughly cooked and vegetables are tender, about 5 minutes. Stir in cilantro.
Evenly arrange chicken mixture down center of each tortilla, then drizzle with Creamy Avocado Sauce; roll-up.