This recipe comes from a Jean Pare Company's Coming cookbook. I've tweaked it a touch, so if you want the original it is in the Year-Round Grilling book, pg. 31. Here's my way:
Make the marinade the evening before:
1/4 cup salsa
1 1/2 Tbsp. lime juice
1/2 tsp. cumin
1/2 tsp. sugar
Combine in a big Ziploc freezer bag; add 1 frozen chicken breast. Seal and place in the fridge overnight.
The next day, combine the following in a tin pan:
1/2 Tbsp. olive oil
half a red pepper, julienned
8 mushrooms, sliced
Preheat your gas BBQ to medium. Grill chicken for 5-10 minutes per side. (Discard marinade.) At the same time, grill the veggies in the tin pan on the BBQ for about 10-12 minutes, turning or mixing occasionally, until pepper is tender-crisp and mushrooms are browned.
Combine 3 Tbsp. sour cream and 2 Tbsp. salsa in a small bowl. Divide and spread over 2 10" tortillas. Sprinkle about a quarter cup of shredded cheese on each tortilla (optional). Slice up half an avocado and divide over each tortilla. Cut the chicken into slices and divide over each tortilla. Divide up the veggies and split between the tortillas.
Roll up the tortillas as best as you can and secure with toothpicks. Melt a little butter (1/2 - 1 Tbsp) and brush over the wraps. Grill wraps on BBQ for about 2 minutes, turning once, until crisp and grill marks appear.
Serves 2. Very yummy!