Chicken-Avocado Sandwich Wrap

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.