4 skinless, boneless chicken breast halves
1 (1 ounce) package honey glazed ranch dressing mix
1 (1 ounce) package powdered honey
1/2 cup chopped green onion
1 cup honey
1 (8 ounce) can condensed cream of chicken soup
12 ounces crispy corn tortillas
Place chicken breasts in a shallow bowl, top with honey glaze, ranch dressing mix and powdered honey. Cover and refrigerate at least 2 hours.
Preheat grill for high heat.
Place chicken breasts on grill with sides facing up. Brush lightly with honey glaze. Grill 2 to 3 minutes on each side, turning once, until chicken breasts are no longer pink, and juices run clear.
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