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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (352g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup balsamic vinegar |
||
| Calories 646 | ||
| Calories from Fat 324 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.0g | 55% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 21.2g | ||
| Polyunsaturated Fat 6.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 761mg | 31% | |
| Potassium 962mg | 27% | |
| Total Carbohydrate 54.6g | 18% | |
| Dietary Fiber 10.3g | 41% | |
| Sugars 6.8g | ||
| Protein 29.1g | 58% | |
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
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.
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Featured Reviews for This Recipe
From: CharJoyLet
On Aug 30, 2009
This was absolutely marvelous. I thought I'd give it a try because it looked relatively healthy and I'm very glad I did. It was my first real experience with avocados (outside of trying guacamole, which I didn't really care for) My housemates also raved about it. We all gave it 5 stars and I've been told I can make it every night if I want! Truly wonderful recipe.
From: elainegl
On Dec 8, 2003
This wrap is so delicious! I halved the recipe and only used two chicken breasts, which was enough to fill three tortillas. Even halving the mayo recipe, there was more than enough. I think even for the full recipe of chicken and vegetables, just use half of the mayo recipe. The marinade was great and the veggies cooked beautifully in the grill pan. Next time I will make the full recipe and keep the leftovers in the fridge for easy lunches. Thanks so much for an awesome recipe!
From: *kara*intn
On Jul 24, 2009
This turned out good, but probably not how the author intended. I am still very confused about the avocado - the recipe says to marinate the avocado and then grill it with the veggies. Well, after marinating the veggies the avocado just turned into mush - it basically disintegrated. We decided not to grill, so we just dumped the chopped veggies and cut up chicken into a cast iron skillet and cooked it fajita style. I made the avocado mayo as it written - it was perfect. It really tasted good, but not how I expected.
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