BALSAMIC FAJITA CHICKEN WRAPS TO GO
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
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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Kabor Hossen Rodro
[email protected]These wraps are so easy to make, and they're perfect for a quick and easy meal.
Ariana Avalos
[email protected]I'm definitely going to make these wraps again.
Francis Gyekye
[email protected]These wraps are a great way to use up leftover chicken.
Dansi Darvin
[email protected]I made these wraps for a party, and they were a huge hit! Everyone loved them.
Angel Leo
[email protected]I'm not a big fan of bell peppers, so I left them out of the wraps. They were still delicious.
Xolani Maseko
[email protected]I didn't have any balsamic vinegar, so I used red wine vinegar instead. It turned out great!
Jackie Blalock
[email protected]The chicken was a little dry, but the overall flavor of the dish was good.
Ram Pandit
[email protected]I used a store-bought fajita seasoning packet to save time, and it worked out great.
Muhammad Rafaqat
[email protected]Easy, tasty and a hit with my family!
Tarek rohman
[email protected]I marinated the chicken overnight, and it was so tender and flavorful. The wraps were a hit with my family.
Md Masud Sarkar
[email protected]The balsamic vinegar gives the chicken a wonderful flavor.
ra–Ωeeg o–ºer
[email protected]Absolutely delicious and easy to make!!