Ingredients:
6 Chicken Breast, Boneless and Skinless
½ Cup Balsamic Vinaigrette
1/3 Cup Extra Virgin Olive Oil
1 Tablespoon Granulated Sugar
2 Cloves Garlic, Minced
½ Teaspoon Table Salt
¼ Teaspoon Fresh Cracked Pepper
1 Large Red Bell Pepper, Sliced
1 large Green Bell Pepper, Sliced
1 Large Onion, Sliced Thick
2 Large California Avocados
8-10 Flour Or Corn Tortillas
Avocado Mayonnaise:
2 Medium Avocados
½ Cup mayonnaise
1 Garlic Clove, Minced
1 Tablespoon Fresh lemon Juice
1 Tablespoons Fresh Minced Basil
Information:
Serving Size 8-10
350 Calories Per Serving
17 Grams Of Fat
Cooking Directions:
For Avocado Mayonnaise blend all ingredients together very well. Cover tightly and chill. Set aside. In a mixing bowl combine the first 6 ingredients not including the chicken breast and blend well. Set aside. Place the boneless, skinless chicken breast into a zip lock bag, add ½ vinaigrette and shake well; add bell peppers, onions and avocados in a separate zip lock bag and let marinade for 1 our shaking occasionally. After 1 hour discard marinades and add chicken and vegetables to a skillet or frying pan. Cover and cook at 375 degrees for 10 minutes on each side. Once done cut chicken into strips. Spread the avocado mayo on to the tortillas. Add chicken and vegetables. Roll up and cut in half. Serve warm and enjoy.
