It's a wrap! You'll flock to this yummy chicken-avocado roll that's bursting with great flavor. The lighter taste doesn't leave you feeling overfilled. It's time to rock this roll and enjoy!
Chicken-Avocado Roll
Chicken-Avocado Roll
Ingredients
For 6 people
8 tablespoon(s) balsamic vinegar
1/3 cup(s) olive oil
3 teaspoon(s) sugar
1garlic clove, pressed
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
6boneless, skinless chicken breasts
1large green bell pepper, quartered
1large red bell pepper, quartered
1large purple onion, cut into 3/4-inch-thick slices
2large avocados, peeled and sliced
8(10-inch) flour tortillas
2small avocados
1/2 cup(s) mayonnaise
1garlic clove, pressed
1 tablespoon(s) lemon juice
2 tablespoon(s) chopped fresh basil
Directions
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 to 400 degrees for 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips. For mayo: Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.