Chicken Avocado Wrap
In search of an instant, earthy lunch? This chicken avocado wrap just hits different. Velvety avocado, succulent chicken, crunchy veggies all enveloped in a pillowy wrap. The perfect meal for eating better without spending hours in the kitchen.
Equipment
- Frying pan
- Bowl
- Knife
- Microwave
Ingredients
For the chicken:
- 2 boneless skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
For the wrap:
- 4 large flour tortillas
- 2 ripe avocados
- 1 cup lettuce chopped
- 1 tomato diced
- 1/4 red onion thinly sliced
- 1/4 cup cilantro
- 2 tbsp lime juice
- Salt to taste
Optional add-ins:
- 4 slices of bacon for chicken bacon avocado wrap
- 1/4 cup shredded cheese
- Greek yogurt or sour cream
Instructions
Cook the Chicken:
- Season chicken with garlic powder, paprika, salt, and pepper. Heat olive oil in a pan over medium-high heat. Cook chicken 6-7 minutes each side until cooked through. Let rest for 5 minutes, then slice thinly.
Prep the Avocado:
- Mash avocados with lime juice and salt in a bowl, leaving some chunks for texture.
Assemble the Wraps:
- Microwave tortillas for 30 seconds to soften. Spread avocado mixture down the center of each tortilla. Top with chicken, lettuce, tomato, onion, and cilantro. Fold in sides and roll tightly.
Serve:
- Cut wraps in half diagonally. Serve immediately or wrap in foil for later.
Notes
Use large flour tortillas for easy folding.
Don’t overstuff to avoid messy wraps.
Keep wet ingredients like tomatoes away from tortilla edges to prevent sogginess.
Wraps can be made ahead and stored wrapped in foil in the fridge for up to 24 hours. Assemble fresh if storing longer.