Balsamic Fajita Chicken Wraps Food

SOUTHWESTERN CHICKEN FAJITA WRAPS

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.

BALSAMIC FAJITA CHICKEN WRAPS TO GO

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!

BALSAMIC CHICKEN LETTUCE WRAP

Steps:

• Place the chicken breasts in a large ziptop bag. Add the balsamic vinegar, Italian seasoning and some salt and pepper to the bag. Pour the reserved pepper oil, olive brine and tomato oil into the bag. Seal the bag and gently massage the chicken to combine the marinade ingredients.
• Preheat a grill or grill pan over medium-high heat. Toss the artichoke hearts and zucchini strips with the olive oil in a large bowl. Season with salt and pepper. Toss until evenly coated. Spray the grill with nonstick cooking spray and place the artichokes and zucchini on the grill. Cook, without flipping, until the vegetables have even grill marks, 4 to 5 minutes per side. Transfer to a cutting board to cool slightly. Cut the zucchini into 1/2-inch pieces and quarter the artichoke hearts. Place the grilled vegetables back into the same large bowl. Add the roasted red pepper strips, olives and sun-dried tomatoes.
• Remove the chicken from the bag and discard the marinade. Grill the chicken until it reaches an internal temperature of 160 degrees F (the chicken will reach 165 degrees F as it rests), 6 to 8 minutes per side. Transfer to a cutting board to rest for 2 minutes.
• Slice the chicken into chunks and add to the bowl. Tear the basil leaves into the bowl and gently toss to combine the mixture. Serve immediately over butter lettuce leaves.

ITALIAN BALSAMIC CHICKEN WRAP

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.

CHICKEN FAJITA WRAP

Steps:

• Cook and stir vegetables in medium nonstick skillet on medium-high heat 4 min. or until crisp-tender; spoon to one side of skillet.
• Add chicken to other side of skillet; cook 2 min. or until heated through, turning after 1 min.
• Spread tortilla with aioli; top with chicken, vegetables and cheese. Roll up.