Recipe: Balsamic Fajita Chicken Wraps

Balsamic Fajita Chicken Wraps

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)

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, saute 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 eating them at home, fill the tortillas with the mixture, garnish with grated cheese, and enjoy!

Servings: 4 to 6