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Ingredientes
- 1/2 c. balsamic vinegar
- 1/3 c. extra virgin olive oil
- 1 Tbsp. sugar
- 1 x garlic clove pressed
- 1/2 tsp salt
- 1/4 tsp freshly-grnd 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 (see recipe)
Direcciones
- Whisk together first 6 ingredients.
- Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mix over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mix over vegetables. Seal bags, and refrigerateat 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 min or possibly till chicken is done, turning once. Remove vegetables from grill when done. Cold; 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 156 | 61% |
| Total Fat 17.58g | 22% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 234mg | 10% |
| Potassium 415mg | 12% |
| Total Carbs 12.52g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.01g | 5% |
| Protein 12.01g | 19% |
