In a glass dish or large sealable plastic bag, combine all of the ingredients. Add the chicken and coat with the marinade. Cover the dish or close the bag. Refrigerate for 8 hours or overnight. Remove the chicken from the marinade and refrigerate in an airtight container. Keep the marinade for the sauce.
In a pot, bring the reserved marinade, ketchup and apple jelly to a boil. Let reduce gently for about 10 minutes or until the sauce is thick and syrupy. Adjust the seasoning. Let cool and refrigerate in an airtight container.
Preheat the grill, setting the burners on high. Oil the grate.
Grill the chicken for 5 minutes on each side or until cooked through. Season with salt and pepper. Let stand for 10 minutes. Thinly slice.
Place half of the tortillas on a work surface and cover with half of the cheese. Top with the chicken and pepper strips. Sprinkle with the remaining cheese. Cover with the remaining tortillas. Press down lightly.
Grill for 2 minutes on each side. Cut into wedges and serve with the sauce and sour cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.