Quick-cooking chicken tenders, marinated in a fresh herb mixture similar to a South American chimichurri sauce, make a delicious and easy filling for these wraps.
In a glass bowl or large resealable plastic bag, combine vinegar, olive oil, lemon juice, parsley, garlic, shallot, oregano, red pepper flakes and sugar; stir to mix well. Add chicken; toss to coat. Cover and refrigerate 1 hour.
Heat broiler. Coat broiler pan with nonstick spray. Broil chicken for about 3 minutes per side or until internal temperature registers 160°F on an instant-read thermometer.
Spread wraps with mashed avocado, dividing equally. Place chicken in center of wrap and top with lettuce. Drizzle with 2 tablespoons Cilantro Mint Sauce, and fold the left and right sides of the wrap in to the center, followed by the bottom, then top, sides. Cut in half and serve.