Serves 6 to 8



1 pkg. Fajita Size Flour Tortillas warmed
3 lbs. cut-up Chicken pieces
1 cup Ketchup
2/3 cup Vinegar
2/3 cup Brown Sugar
2 Tbsp. Butter or Margarine
4 tsp. Dry Mustard
4 tsp. Chile Powder
2 tsp. Lemon Juice
1 tsp. Garlic Powder
1/4 tsp. Chapala Hot Sauce  

1. Sauce: In a sauce pan, combine all ingredients except tortillas andchicken. Cook over low heat until blended.

2. Barbecue: Place chicken over medium-low heat, skin side up.   Brush with sauce and grill for 10 minutes.   Turn and brush other side. Continue turning and basting every ten minutes until cooked.   Slice chicken into strips and place strips down center for warm tortillas. Roll up to seal.   Serve withextra Chapala, if desired.