Ingredients
- 4 boneless chicken breasts
- 1/4 cup fresh peaches finely chopped
- 1/4 cup green onions chopped
- 1/4 cup red bell pepper chopped
- 8 medium-sized flour tortillas
- 4 cups red cabbage finely chopped
- 1/2 cup white cheddar shredded
- fresh basil leaves chiffonade
To make the marinade:
- 1/4 cup Peach White Balsamic Reduction
- 1/4 cup Basil Olive Oil
- 1/2 tsp garlic finely minced
- 1 serrano chili finely minced
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 tbsp agave nectar
Other great flavors to try!
- Rosemary Olive Oil
- Meyer Lemon Olive Oil
- Date Balsamic Vinegar
- Pomegranate White Balsamic Reduction
Instructions
- Combine marinade ingredients in small bowl and mix well.
- Put chicken and marinade in ziploc bag and let marinate for a couple hours.
- Remove chicken from marinade. Grill chicken until done. Remove from grill then slice into thin strips. Transfer to medium bowl.
- Add the peaches, green onions, and red bell peppers, stir to combine, and set aside for flavors to mingle.
- Serve with warm tortillas and top with, fresh basil, red cabbage, shredded cheese, and your favorite salsa.