Ingredients Jump to Instructions ↓

  1. 1/2 cup balsamic vinegar

  2. 1/3 cup olive oil

  3. 1 tablespoon sugar

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 6 boneless, skinless chicken breasts

  7. 1 large green bell pepper, quartered

  8. 1 large red bell pepper, quartered

  9. 1 large purple onion, cut into 3/4-inch-thick slices

  10. 2 large avocados, peeled and sliced

  11. 8 (10-inch) flour tortillas Avocado Mayonnaise (recipe follows) Avocado Mayonnaise:

  12. 2 small avocados

  13. 1/2 cup mayonnaise

  14. 1 garlic clove, pressed

  15. 1 tablespoon lemon juice

  16. 2 tablespoons chopped fresh basil

Instructions Jump to Ingredients ↑

  1. 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 °F to 400 °F / 175 °C 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. Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill.


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