Balsamic Fajita Chicken Wraps To Go

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“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.)”
1hr 35mins

Ingredients Nutrition


  1. Combine the vinegar, lime juice, 2 Tbsp olive oil, and minced garlic in a Ziplock bag or non-reactive bowl.
  2. Add cubed chicken breast and let marinate in refrigerator for an hour or two.
  3. In a large skillet, melt remaining olive oil and butter together.
  4. Remove chicken from marinade; discard marinade.
  5. 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.
  6. Reduce heat, add in the remaining ingredients except the avocado, sour cream, and flour tortillas and simmer on medium-low for another 5 minutes.
  7. Stir in the avocado and sour cream; season with salt and pepper, to taste.
  8. 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.
  9. If you're eating them at home, fill the tortillas with the mixture, garnish with grated cheese, and enjoy!
  10. 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.
  11. You can, of course, use more or less of any of the veggies to get a mixture that*you* enjoy!

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