Avocado Chicken Wrap

Marinated chicken and vegetables are rolled in a flour tortilla with avocado and homemade avocado mayo.

Ingredients
1/2 C. balsamic vinegar
1/3 C. olive oil
1 Tbs. sugar
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. 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 C. mayonnaise
1 garlic clove, pressed
1 Tbs. lemon juice
2 Tbs. 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*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. 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. Makes 6 to 8 servings.

Makes about 1 1/2 C.