Chicken Cheesesteak Panini Wrap

4 cups sliced yellow onions (2 lg onions)
2 tbsp cider vinegar
1 lg red bell pepper, sliced
2- 6oz chicken breast
1/4 tsp black pepper
2 oz low fat shredded cheddar
1/4 cup skim milk
4 whole wheat tortillas

Heat large saute pan on high. When skillet is hot, add onion and stir constantly for two minutes until onion begins to soften and release a bit of liquid. Reduce heat to medium-high and cook onion for 2 more minutes without stirring.

Add vinegar and 1/4 c. water, a bit at a time, stirring and scraping any brown bits from the bottom of skillet as liquid evaporates. Reduce heat to low and let onion simmer for 30 minutes, stirring occasionally until very soft, sweet and golden.

Meanwhile, heat a separate saute pan on high. Add red pepper and mushroom to hot, dry pan and saute for 2 minutes, stirring constantly as vegetables soften and release some liquid. Reduce heat to medium-low and let vegetables simmer for 5 more minutes until very soft and most of the liquid has evaporated.

Increase heat to high and add chicken to pan. Saute for 5 - 7 minutes, stirring often until chicken is cooked all the way through. Season with black pepper, cover pan and reduce heat to very low to keep mixture warm.

When onions are very soft, add cheese and milk to skillet, stirring as cheese melts into the onion

Place a quarter of chicken mixture and quarter of onions in a line on bottom third of each wrap. Roll like a burrito.

Very easy lunch idea -- just save a chicken breast from the night befores dinner!