Chicken-Avocado Sandwich Wrap

Ingredients:

  • 1/2 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 Tbsp sugar
  • 1 garlic clove, pressed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 boneless, skinless chicken breastsp
  • 1 large green bell pepper, quartered
  • 1 large red bell pepper, quartered
  • 1 large purple onion, cut into
  • 3/4-inch-thick slices
  • 2 large avocados, peeled and sliced
  • 8 - 10 inch flour tortillas
  • Avocado Mayonnaise (recipe follows)

Preparation:

Whisk together first 6 ingredients.

Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables. Seal bags, and chill at least 1 hour, tossing occasionally.

Remove chicken and vegetables from marinades, discarding marinades.

Grill chicken and vegetables, covered with grill lid, over medium-high heat - 350° to 400° F 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips.

Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.

Avocado Mayonnaise Ingredients:

  • 2 small avocados
  • 1/2 cup mayonnaise
  • 1 garlic clove, pressed
  • 1 Tbsp lemon juice
  • 2 Tbsp chopped fresh basil

Preparation:

Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill.

Makes about 1 1/2 cups Print This Page
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