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.)"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 35mins
Ingredients:
21
Serves:
4-6
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ingredients

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directions

  • 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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Reviews

  1. Julesong I followed the ingredients to the letter (after all this is a recipe competition) and it was great! You suggested in your instructions that some people like their veggies crisp, I do so I sauted the chicken with the mushrooms & onions only, rinsed and drained the beans and added them . added the spices, then 2 minutes before serving I added the peppers & broccoli, I didn't add the sour cream & avacado but just put them on the finished fajita along with the cheese and salsa. Neat idea to take them on a picnic!I I really enjoyed your recipe and wish you luck in our little competition Thanks Julesong
     
  2. I made this for supper and we thoroughly enjoyed this. I followed your directions exactly. I sauteed the chicken and vegetables about 8 minutes and the vegetables were moderately soft (how we like them). I just discovered broccoli slaw at our grocery and love it. Worked very well in this recipe. My family and I thought this was a wonderful fajita wrap and we will make it often. Thanks.
     
  3. MMMM! a nather big hit for the kids & me. and all so the bigest kid of all my boyfirend, thanks. Ginny L. Ross
     
  4. Julesong, I could hardly wait to race to the keyboard to give your supurb creation 5 stars, but at the same time I wanted the taste sensation to go on for ever! It was absolutely scrumptious. I made a couple of slight adaptions. I sauted the chicken separately, and put it aside while I stir-fried the vegetables, then added it along with the black beans etc in step 6. Then, when I was adjusting the final seasoning, I added about 1 1/2 teaspoons dark brown sugar, just to slightly balance the tartness of the lime juice. We loved the broccoli stem - had never used it before and found it delightfully crisp. The whole family enjoyed this meal very much and we will certainly have it again. Thanks for sharing.
     
  5. Wow Julesong, these fajita wraps were most excellent. We didn't take them on a picnic, just ate them at home. I followed your directions and the only change I made was to increase the chili powder to 1 tablespoon. Very zesty and a wonderful combination of ingredients. I liked the broccoli slaw, too. Thanks so much for a great recipe.
     
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Tweaks

  1. OMG, this was exactly the taste I was looking for. I used left over steak instead of chicken and I couldn't stop eating. Excellent recipe!
     
  2. This was fantastic! I made a few substitutions that worked well for me. I used a can of corn instead of the chicken (I did marinate it for an hour with the balsamic vinegar and garlic just to give it that kick). Mixed beans instead of black because it was all I had. In addition, I also made a pot of brown rice and then threw it in with the veggies as they were frying up. I cannot eat dairy so I left the sour cream on the side. I also left the avocado out and threw it in with sliced tomatoes when I was wrapping it all up. Everyone loved it and I am certainly going to be copying this recipe down for future use. Thanks!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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