---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 6 servings
   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 ts Ground coriander seed
     1/2 ts Pepper
     1/2 ts Salt
     1/4 c  Sour cream or non-fat yogurt
       6    (8-in) flour tortillas
   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.