Chicken-Avocado Sandwich Wrap |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all. 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 |
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.
|
|