Chicken-Avocado Sandwich Wrap

• 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 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 clove garlic, pressed
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh basil

1. Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
2. Cover and chill.
3. Whisk together first 6 ingredients.
4. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
5. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
6. Seal bags, and chill at least 1 hour, tossing occasionally.
7. Remove chicken and vegetables from marinades, discarding marinades.
8. 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.
9. Remove vegetables from grill when done.
10. Cool; cut chicken and vegetables into strips.
11. Spread tortillas with Avocado Mayonnaise.
12. Place chicken and vegetables on tortillas; roll up.
13. Cut in half diagonally.

balsamic vinegar, olive oil, sugar, clove garlic, salt, pepper, chicken breasts, green bell pepper, red bell pepper, purple onion, avocados, flour tortillas, avocado mayonnaise, avocados, mayonnaise, clove garlic, lemon juice, fresh basil

Taken from www.food.com/recipe/chicken-avocado-sandwich-wrap-12420 (may not work)