Balsamic Fajita Chicken Wraps Recipes

BALSAMIC FAJITA CHICKEN WRAPS TO GO

Balsamic Fajita Chicken Wraps To Go image

These are "fajitas" that you can make up ahead of time - you make the filling then put it in a thermal container and bring it along with you to picnics and fill your tortillas on the spot. The meat and other ingredients are cubed/diced, rather than in strips, to make it easier to use as a filling. I like adding vegetables into meals whenever I can, so there are some ingredients in this you might not usually see in fajitas! ;) Prep time includes marination. (This recipe is also an entry for the June 2002 "Ready, Set, Cook" contest at RecipeZaar.)

Provided by Julesong

Categories Lunch/Snacks

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

3 boneless skinless chicken breasts, cubed
4 tablespoons balsamic vinegar
2 tablespoons lime juice
4 tablespoons olive oil, divided
3 cloves garlic, minced
1 tablespoon butter
1 medium yellow onion, 1/2 inch diced
1/2 red bell pepper, 1/2 inch diced
1/2 yellow bell pepper, 1/2 inch diced
1 cup sliced mushrooms
1/2 cup broccoli, slaw cut to 1/2 inch lengths (fresh broccoli stem, julienned, available in stores or make your own)
1 cup cooked canned black beans, drained (for fewer carbs, use black soy beans)
1/2 cup of your favorite salsa
1 teaspoon dried cilantro or 2 tablespoons chopped fresh cilantro
1 teaspoon chili powder, to taste
1/2 teaspoon cumin, to taste
1 ripe avocado, peeled,seeded,and 1/2 inch diced
3/4 cup sour cream
salt and pepper, to taste
4 -6 large flour tortillas (10 inch or larger)
grated cheddar cheese or monterey jack cheese, for garnish (optional)

Steps:

Combine the vinegar, lime juice, 2 Tbsp olive oil, and minced garlic in a Ziplock bag or non-reactive bowl.
Add cubed chicken breast and let marinate in refrigerator for an hour or two.
In a large skillet, melt remaining olive oil and butter together.
Remove chicken from marinade; discard marinade.
Stirring occasionally, sauté the chicken, onion, bell peppers, mushrooms, and broccoli slaw pieces over medium-high until chicken is cooked completely and the veggies are to the desired texture (some people prefer them crisp and some like them softer), which will take about 7 to 10 or so minutes.
Reduce heat, add in the remaining ingredients except the avocado, sour cream, and flour tortillas and simmer on medium-low for another 5 minutes.
Stir in the avocado and sour cream; season with salt and pepper, to taste.
If you're taking these to a picnic, put the fajita mix into a thermal container to keep it warm; on site give each person a tortilla and pass around the filling.
If you're eating them at home, fill the tortillas with the mixture, garnish with grated cheese, and enjoy!
Makes 4 to 6 servings, depending on how hungry you are; you can also use smaller tortillas and an additional chicken breast to get more servings, if you like.
You can, of course, use more or less of any of the veggies to get a mixture that*you* enjoy!

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