Chicken-Avocado Sandwich Wrap Recipe #12420
This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all.
by Annie H
30 min | 10 min prep
SERVES 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
Avocado Mayonnaise
- 2 small avocados
- 1/2 cup mayonnaise
- 1 clove garlic, pressed
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
- Cover and chill.
- 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*F/ 175* to 205*C) 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.
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5 stars