Chicken-Avocado Sandwich Wrap

This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all.

• Ready In: 30 mins
• Serves: 8

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.