- In large ziptop bag, add chickn, Mojo and1 tsp. Adobo; transfer to refrigerator. Marinate at leat 2 hours, or up to 24 hours. Bring chicken to room temperature 30 minutes before grilling; drain and discard marinade.
- In center of large aluminum foil square, add peppers and onions, drizzle with olive oil and sprinkle with Sazonador Total. Fold over vegetables, crimping edges tightly to seal; set aside.
- Heat grill to medium-high heat. Add chicken; cook until well-browned on both sides and cooked through (internal temperature will register 165F on quick-read thermometer when inserted into center of breast), about 20 minutes. Transfer chicken to cutting board, let rest 10 minutes. As chicken rests, add vegetable packet to grill. Cook, flipping once, until vegetables are tender, about 10 minutes. Cut chicken into thin slices. Transfer chicken slices and grilled vegetables to serving platter.
- To serve, spoon chicken and vegetables into center of warm tortillas. Ad guacamole, pico de gallo, sour cream and salsita, if desired, wrap and enjoy.