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CHICKEN-AVOCADO SANDWICH WRAP




Source of Recipe


Darlene
CHICKEN-AVOCADO SANDWICH WRAP
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 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

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°) 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. Makes 6 servings.