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Grilled Chicken & Red Pepper Taco

1 1/2 pound of boneless, skinless chicken breasts
2 Red bell peppers roasted peeled
2 Stalks celery, washed and sliced
1 medium red onion, peeled and chopped
1/2 cup of cooked black beans
1/4 cup of chopped cilantro leaves
1/4 cup of Balsamic vinegar
1/4 cup of Oil
1/4 cup of Orange juice
1/4 cup of Lime juice
2 Cloves garlic, peeled and minced
1 teaspoon of ground coriander seed
1/2 teaspoon of pepper
1/2 teaspoon of salt
1/4 cup of Sour cream or non-fat yogurt
six (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 300ºF. oven for 15 minutes.

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