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1
Combine the vinegar, lime juice, 2 Tbsp olive oil, and minced garlic in a Ziplock bag or non-reactive bowl.
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2
Add cubed chicken breast and let marinate in refrigerator for an hour or two.
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3
In a large skillet, melt remaining olive oil and butter together.
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4
Remove chicken from marinade; discard marinade.
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5
Stirring occasionally, saute the chicken, onion, bell peppers, mushrooms, and broccoli slaw pieces over medium-high until chicken is cooked completely and the veggies are to the desired texture (some people prefer them crisp and some like them softer), which will take about 7 to 10 or so minutes.
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6
Reduce heat, add in the remaining ingredients except the avocado, sour cream, and flour tortillas and simmer on medium-low for another 5 minutes.
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7
Stir in the avocado and sour cream; season with salt and pepper, to taste.
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8
If you're taking these to a picnic, put the fajita mix into a thermal container to keep it warm; on site give each person a tortilla and pass around the filling.
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9
If you're eating them at home, fill the tortillas with the mixture, garnish with grated cheese, and enjoy!
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10
Makes 4 to 6 servings, depending on how hungry you are; you can also use smaller tortillas and an additional chicken breast to get more servings, if you like.
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11
You can, of course, use more or less of any of the veggies to get a mixture that*you* enjoy!
