Did you grill some chicken thighs? Here's an idea on what to do with them.

Cut a couple slices of red onion and a couple of zucchini horizontally.

Season both sides of the vegetables with oil, salt, and pepper (just like the chicken), and put the vegetables and chicken on the grill at the same time. Everything will take about 6-7 minutes to cook on each side.

While those cook, whip up a delicious avocado spread that I tend to eat with a spoon. Mix together one ripe avocado, a good spoonful of sour cream, the juice of half a lime, a good pinch of salt, and a tiny pinch of chili powder.

As you can see, the color of mine is a bit more brown. That is not because my avocado was bad. That is because my pinch of chili powder was a bit more than a pinch. Lesson learned? Pour the spices into your hand, not directly into the bowl. Moving on.

Spread a flour tortilla (warmed for a few seconds on the grill if you'd like) with a good dollop of avocado spread, a slice of zucchini, a couple rings of grilled onion, some chunked chicken thigh, and a sprinkle of crunchy lettuce. Wrap it up, and enjoy.

It's full of flavor, simple, fresh, and perfectly summery. This is also a great food to feed a crowd. Since the wraps are still pretty good at room temperature, just cook the veggies and chicken as you go and have the tortillas, sauce, and lettuce ready to go. Your guests can assemble their own wraps, and you can feel like a grilling rockstar. See you next week with more grilling help!