Chicken-Avocado Sandwich Wrap

Ingredients

• 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

Avocado Mayonnaise

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

Directions

1. 1

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

2. 2

   Cover and chill.

3. 3

   Whisk together first 6 ingredients.

4. 4

   Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.

5. 5

   Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.

6. 6

   Seal bags, and chill at least 1 hour, tossing occasionally.

7. 7

   Remove chicken and vegetables from marinades, discarding marinades.

8. 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. 9

   Remove vegetables from grill when done.

10. 10

    Cool; cut chicken and vegetables into strips.

11. 11

    Spread tortillas with Avocado Mayonnaise.

12. 12

    Place chicken and vegetables on tortillas; roll up.

13. 13

    Cut in half diagonally.