Chicken-avocado Sandwich Wrap

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 1 tablespoon sugar
• 1 clove garlic, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon 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
• 2 small avocados
• 1/2 cup mayonnaise
• 1 clove garlic, pressed
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh basil

Recipe

• 1 peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
• 2 cover and chill.
• 3 whisk together first 6 ingredients.
• 4 place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
• 5 place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
• 6 seal bags, and chill at least 1 hour, tossing occasionally.
• 7 remove chicken and vegetables from marinades, discarding marinades.
• 8 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.
• 9 remove vegetables from grill when done.
• 10 cool; cut chicken and vegetables into strips.
• 11 spread tortillas with avocado mayonnaise.
• 12 place chicken and vegetables on tortillas; roll up.
• 13 cut in half diagonally.