Cullen's Chicken Avocado Mayonnaise Wrap
1/2 cup balsamic vinegar
1/3 cup olive oil
1 tbl sugar
1 x garlic clove pressed
1/2 tsp salt
1/4 tsp freshly-ground black pepper
6 x boneless skinless chicken breasts
1 lrg green bell pepper quartered
1 lrg red bell pepper quartered
1 lrg purple onion cut 3/4"-thk slices
2 lrg avocados peeled, sliced
8 x flour tortillas - (10" dia)
Avocado Mayonnaise Cullen's Avocado Mayo MT57
Method :
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) 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.
This recipe yields 6 servings.