Balsamic Fajita Chicken Wraps To Go Recipes

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BALSAMIC FAJITA CHICKEN WRAPS TO GO



Balsamic Fajita Chicken Wraps To Go image

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

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)

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!

ITALIAN BALSAMIC CHICKEN WRAP



Italian Balsamic Chicken Wrap image

An easy and healthy recipe from Cooking Light Magazine (June 1999). It's also great if you add a little salsa to the wrap and the marinade works really well for grilled chicken breasts! Calories: 225; Fat 3.2g; Carbohydrate: 18.5g; Protein 28.5g

Provided by blucoat

Categories     Lunch/Snacks

Time 22m

Yield 8 wraps

Number Of Ingredients 9

1/4 cup minced fresh parsley
1 tablespoon dried Italian seasoning
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
2 garlic cloves, minced
8 (4 ounce) boneless skinless chicken breast halves
cooking spray
8 (6 inch) fat-free flour tortillas

Steps:

  • Combine first 6 ingredients in a large zip-top bag. Add chicken to bag; seal and marinate in refrigerator at least 2 hours.
  • Prepare grill.
  • Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool; cut chicken into 1/4-inch strips.
  • Warm tortillas according to package directions. Divide chicken evenly among tortillas; roll up.

SOUTHWESTERN CHICKEN FAJITA WRAPS



Southwestern Chicken Fajita Wraps image

Make Mexican restaurant fare at home in about 30 minutes. Olé!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

1 can (11 oz) Southwestern style corn, undrained
1 small tomato, seeded, chopped (1/3 cup)
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
2 teaspoons vegetable oil
1 lb boneless skinless chicken breasts, cut into thin strips
1 1/2 teaspoons ground cumin
1 medium onion, cut into thin wedges
1 medium green bell pepper, cut into thin strips
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 cup shredded Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

  • In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
  • Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
  • To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g

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