| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Sami |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless, skinless chicken b |
| 2 |
|
Red bell peppers roasted pee |
| 2 |
|
Stalks celery, washed and sl |
| 1 |
|
Med red onion, peeled and ch |
| 1/2 |
c |
Cooked black beans, about 2 |
| 1/4 |
c |
Chopped cilantro leaves |
| 1/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Oil |
| 1/4 |
c |
Orange juice |
| 1/4 |
c |
Lime juice |
| 2 |
|
Cloves garlic, peeled and mi |
| 1 |
t |
Ground coriander seed |
| 1/2 |
t |
Pepper |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Sour cream or non-fat yogurt |
| 6 |
|
8-in flour tortillas |
INSTRUCTIONS
LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an
even thickness, and grill or broil 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. Serves 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 1 hour. Cover with aluminum foil
to reheat. Reheat the chicken in a 300F oven for 15 minutes. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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