Name: Balsamic Fajita Chicken Wraps
Yield: 4 COM_JOOMRECIPE_SERVING_TYPE_
Cuisine: Latin

By Mama Celia

Celia's Traditional balsamic vinegar

Category:

FINGER FOODS POULTRY

3 boneless skinless chicken breasts, cubed
4 tablespoons Celia's Traditional 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)

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.
Add chicken and marinade to skillet.
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, Drain skillet, 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!

Balsamic Fajita Chicken Wraps