Ingredients:
1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts
1 large green bell peppers, quartered
1 large red bell peppers, quartered
1 large purple onions, cut into 3/4 inch thick slices
2 large avocados, peeled and sliced
8 (10 inch) flour tortillas
2 small avocados
1/2 cup mayonnaise
1 clove garlic, pressed
1 tablespoon lemon juice
2 tablespoons chopped fresh basil
Directions:
Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
Cover and chill.
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.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.