Chicken-Avocado Sandwich Wrap
Ingredients
- 1/2 C. balsamic vinegar
- 1/3 C. olive oil
- 1 Tbs. sugar
- 1 garlic clove, pressed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 6 boneless, skinless chicken breasts
- 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:
- 2 small avocados
- 1/2 C. mayonnaise
- 1 garlic clove, pressed
- 1 Tbs. lemon juice
- 2 Tbs. chopped fresh basil
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Directions
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 / 175* to 205*C) 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips. For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally. Makes 6 to 8 servings.
Makes about 1 1/2 C.
Reviews (3)
Flag as inappropriate AzGrannie3 | August 5, 2011
Flag as inappropriate krawat | June 26, 2007
Flag as inappropriate krawat | June 26, 2007