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Chicken-Avocado Sandwich Wrap Ingredients: 1/2 cup balsamic vinegar 1/3 cup olive oil 1 tablespoon sugar 1 garlic clove, 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 (recipe follows) 1. Whisk together first 6 ingredients. 2. 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. 3. Remove chicken and vegetables from marinades, discarding marinades. 4. 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. 5. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally. Makes 6 to 8 servings. 2 small avocados 1/2 cup mayonnaise 1 garlic clove, 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. Article by Cherryl Lemi |
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