1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
1/4 teaspoon 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 (recipe follows)
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.
Spread tortillas with Avocado Mayonnaise.
Place chicken and vegetables on tortillas; roll up. Cut in half
diagonally.
Makes 6 to 8 servings.
Avocado Mayonnaise:
2 small avocados
1/2 cup mayonnaise
1 garlic clove, pressed
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
Peel avocados, and mash in a small bowl;
stir in mayonnaise and remaining ingredients. Cover and chill.
