Chicken-Avocado Roll

Chicken-Avocado Roll

Chicken-Avocado Roll
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.
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At a glance
Main Ingredient:
Chicken
Bread
Lemon
Vegetables
Cooking Method:
Bake
Refigerate
Difficulty:
Easy
Course/Dish:
Marinades
Hot Sandwiches
Lunch
Occasions:
Snack
Makes:
6 - 8 servings

Ingredients
  • 1/2 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tbsp. 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 cup mayonnaise
  • 1 garlic clove, pressed
  • 1 tbsp. lemon juice
  • 2 tbsp. chopped fresh basil

  • Methods/steps
    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 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.
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