1-1/2 pounds boneless -- skinless chicken b
2 red bell peppers roasted pee
2 stalks celery -- washed and sliced
1 medium red onion -- peeled and chopped
1/2 cup cooked black beans -- (about 2
1/4 cup chopped cilantro leaves
1/4 cup balsamic vinegar
1/4 cup oil
1/4 cup orange juice
1/4 cup lime juice
2 cloves garlic -- peeled and mi
1 teaspoon ground coriander seed
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup sour cream or non-fat yogurt
6 flour tortillas -- (8-in)
Instructions:
LIGHT A GRILL OR PREHEAT a grill. Pound the chicken breasts to an
even thickness, and grill on both sides until cooked through, but
not dried out, about 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.
Note: The chicken breasts, vegetable mixture and dressing can all
be prepared a day in advance. Do not marinate the vegetables for more
than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken
in a 300F oven for 15 minutes.
