Balsamic Fajita Chicken Wraps

• 3 Boneless skinless chicken breasts, cut into strips
• 4 TBS balsamic vinegar
• 2 TBS lime juice
• 4 TBS olive oil divided
• 3 Cloves garlic, minced
• 1 TBS butter
• 1 Med sweet onion (ie Vidalia), 1/2 in slices
• 1/2 red bell pepper, 1/2 in slices
• 1/2 yellow bell pepper, 1/2 in slices
• 1 C sliced mushrooms
• 1 C cooked black beans, drained
• 1 tsp dried cilantro
• 1 tsp chili powder, to taste
• 1/2 tsp cumin, to taste
• 3/4 C sour cream
• 1/2 C favorite salsa
• salt & pepper to taste
• 2 roma tomatoes diced
• 4-6 Large flour totillas
• grated cheddar cheese

1. 1. Combine the vinegar, lime juice, 2 TBS olive oil, and minced garlic in a Ziplock bag. Add chicken strips and let marinate in refrigerator for a couple hours.
2. 2. Remove chicken from marinade (discard marinade)
3. 3. Melt butter and mix with 2 TBS olive oil.
4. 4. Saute chicken, onion, bell peppers, mushrooms over med-high heat until chicken is completely cooked and vegtables are to desired doneness.
5. 5. Reduce heat, add black beans, cilantro, chili powder, and cumin and simmer in hed-low heat another 5 mins.
6. 6. Build you fajitas and garnish with sour cream, cheddar cheese, salsa, and chopped tomato.

chicken breasts, balsamic vinegar, lime juice, olive oil, garlic, butter, sweet onion, red bell pepper, yellow bell pepper, mushrooms, black beans, cilantro, chili powder, cumin, sour cream, favorite salsa, salt, roma tomatoes, flour totillas, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/balsamic-fajita-chicken-wraps-1202004 (may not work)