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Chicken-Avocado Sandwich Wrap
1/2 cup balsamic vinegar
1/3 cup olive oil
1 tbsp. sugar
1 clove garlic, pressed
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breasts
1 each large green, red bell pepper, quartered
1 large purple onion, cut into 3/4" slices
2 large avocados, peeled and sliced
8, 10" flour tortillas
Avocado Mayonnaise:
2 small avocados
1/2 cup mayonnaise
1 clove garlic, pressed
1 tbsp. lemon juice
2 tbsps. chopped fresh basil
Whisk first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag and pour half of vinegar mixture over chicken.
Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag and pour remaining vinegar mixture over vegetables.
Seal bags, 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 degrees for 20 minutes or until chicken is done, turning once.
Remove vegetables from grill when done. Cool and cut chicken and vegetables into strips.
For mayonnaise: Peel avocados, mash in a small bowl and stir in mayonnaise and remaining ingredients. Cover and chill. Spread tortillas with Avocado Mayonnaise.
Place chicken and vegetables on tortillas and roll up. Cut in half diagonally.
Yields 6 to 8 sandwiches.
Yields about 1 1/2 cup mayonnaise.
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Chicken-Avocado Sandwich Wrap
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken-Avocado Sandwich Wrap
1/2 cup balsamic vinegar
1/3 cup olive oil
1 tbsp. sugar
1 clove garlic, pressed
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breasts
1 each large green, red bell pepper, quartered
1 large purple onion, cut into 3/4" slices
2 large avocados, peeled and sliced
8, 10" flour tortillas
Avocado Mayonnaise:
2 small avocados
1/2 cup mayonnaise
1 clove garlic, pressed
1 tbsp. lemon juice
2 tbsps. chopped fresh basil
Whisk first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag and pour half of vinegar mixture over chicken.
Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag and pour remaining vinegar mixture over vegetables.
Seal bags, 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 degrees for 20 minutes or until chicken is done, turning once.
Remove vegetables from grill when done. Cool and cut chicken and vegetables into strips.
For mayonnaise: Peel avocados, mash in a small bowl and stir in mayonnaise and remaining ingredients. Cover and chill. Spread tortillas with Avocado Mayonnaise.
Place chicken and vegetables on tortillas and roll up. Cut in half diagonally.
Yields 6 to 8 sandwiches.
Yields about 1 1/2 cup mayonnaise.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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