Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Boneless, skinless chicken b

  2. 2 Red bell peppers roasted pee

  3. 2 Stalks celery, washed and sl

  4. 1 Med red onion, peeled and ch

  5. 1/2 c Cooked black beans

  6. 1/4 c Chopped cilantro leaves

  7. 1/4 c Balsamic vinegar

  8. 1/4 c Oil

  9. 1/4 c Orange juice

  10. 1/4 c Lime juice

  11. 2 Cloves garlic, peeled and mi

  12. 1 ts Ground coriander seed

  13. 1/2 ts Pepper

  14. 1/2 ts Salt

  15. 1/4 c Sour cream or non-fat yogurt

  16. 6 (8-in) flour tortillas

  17. 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature. Serves

  18. 6. Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than

  19. 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a

Instructions Jump to Ingredients ↑

  1. oven for 15 minutes.


Send feedback