Chicken - Avacado Sandwich

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  • 8 (10 inch) flour tortillas
  • 1/2 cup(s) Balsamic Vinegar
  • 6 boneless skinless chicken breasts
  • 2 tablespoon(s) chopped basil
  • 1 clove(s) garlic, pressed
  • 1 clove(s) garlic, pressed
  • 2 large avocados, peeled and sliced
  • 1 tablespoon(s) lemon juice
  • 1/2 cup(s) Mayonnaise
  • 1/3 cup(s) Olive Oil
  • 1/4 teaspoon(s) pepper
  • 1/2 teaspoon(s) salt
  • 2 small avacados
  • 1 tablespoon(s) sugar


  1. 1 Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.

  2. 2 Cover and chill.

  3. 3 Whisk together first 6 ingredients.

  4. 4 Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken

  5. 5 Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.

  6. 6 Seal bags, and chill at least 1 hour, tossing occasionally.

  7. 7 Remove chicken and vegetables from marinades, discarding marinades.8 Grill chicken and vegetable

  8. s, 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.

  9. 9 Remove vegetables from grill when done.

  10. 10 Cool; cut chicken and vegetables into strips.

  11. 11 Spread tortillas with Avocado Mayonnaise.

  12. 12 Place chicken and vegetables on tortillas; roll up.

  13. 13 Cut in half diagonally.
March 2013

This recipe is a personal recipe added by Indychick and has not been tested or endorsed by MyRecipes.

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