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Avocado And Grilled Chicken Wraps With Avocado Mayonnaise


Avocado Mayonnaise

1 large avocado
cup mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice
2 tablespoons minced fresh basil


cup red wine vinegar
⅓ cup vegetable oil
1 teaspoon sugar
1 garlic clove, minced
Salt to taste
Pepper to taste
6 boneless chicken breasts
1 green bell pepper, quartered
1 red bell pepper, quartered
1 large red onion, sliced
2 large avocados, cut into thick slices
8 (10-inch) flour tortillas


Makes: 8


For the mayonnaise, mash the avocado in a bowl. Add the mayonnaise, garlic, lemon juice and basil and mix well. Chill, covered, for up to 24 hours.

For the wraps, combine the vinegar, oil, sugar, garlic, salt and pepper in a jar with a tight-fitting lid and shake to combine. Place the chicken in a large shallow dish. Pour half the vinegar mixture over the chicken. Combine the bell peppers, onion and avocados in a shallow dish. Pour the remaining vinegar mixture over the vegetables. Marinate the chicken and the vegetables, covered, in the refrigerator for at least 1 hour or up to 12 hours.

Remove the chicken and the vegetables from the dishes and discard the marinade. Grill the chicken, bell peppers and onion over medium coals for 20 minutes or until the vegetables are tender and the chicken is cooked through. Place the avocado on the grill during the last 5 minutes of the cooking time and grill just until heated through.

Cut the chicken and vegetables into bite-size pieces. Spread an equal amount of the avocado mayonnaise over the tortillas. Top with the chicken and vegetables. Roll to enclose the filling. Cut each wrap into halves.

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