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Chicken-Avocado Sandwich Wrap




Source of Recipe


sherryinmo


List of Ingredients




1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
6 TYSON HOLLY FARMS 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 CALIFORNIA AVOCADOS, peeled
and sliced
Avocado Mayonnaise
8 (10-inch) flour tortillas

Avocado Mayonnaise
2 small CALIFORNIA AVOCADOS
1/2 cup mayonnaise
1 garlic clove, pressed
1 tablespoon lemon juice
2 tablespoons chopped
fresh basil

Recipe



Whisk together first 6 ingredients
Place chicken in a heavy-duty
zip-top plastic bag; pour half of
vinegar mixture over chicken. Place
vegetables in a second plastic bag;
pour remaining vinegar over
vegetables. Seal bags, and chill at
least 1 hour, tossing occasionally.
Remove chicken and vegetables
from marinade, discarding marinade.
Grill chicken and vegetables,
covered with grill lid, over
medium-high heat (350ø to 400ø)
20 minutes, turning once. Remove
vegetables from grill when done.
Cool; cut chicken and vegetables
into strips.
Spread tortillas with about 2
tablespoons Avocado Mayonnaise.
Place chicken and vegetables on
tortillas; roll up. Cut in half
diagonally.
Makes 6 to 8 servings.

Avocado Mayonnaise Preparation:

Mash avocados in a small bowl; stir
in mayonnaise and remaining
ingredients. Cover and chill.
Makes about 1 1/2 cups.