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Chicken and Avocado Wrap

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Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 ripe avocados, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 4 large flour tortillas
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

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Chicken and Avocado Wrap

Created by: Howcan Team

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 ripe avocados, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 4 large flour tortillas
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  • In a small bowl, mix together the cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture over the chicken breasts.
  • Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing into strips.
  • Warm the flour tortillas in the microwave for 20 seconds or in a dry skillet for 30 seconds on each side.
  • Spread 1 tablespoon of Greek yogurt or sour cream on each tortilla, leaving a border around the edges.
  • Divide the sliced chicken, avocado, cherry tomatoes, and red onion among the tortillas. Sprinkle with chopped cilantro.
  • Squeeze a lime wedge over the filling, then fold in the sides of the tortilla and roll it up tightly.
  • Serve the wraps immediately, or wrap them in foil for a portable meal.
LunchDinner
AmericanMexican

The Chicken and Avocado Wrap has a rich history, originating in the vibrant culinary scene of California. This delectable dish gained popularity in the 1990s, as health-conscious diners sought a flavorful yet nutritious meal. Renowned chefs in the sunny state, such as Alice Waters and Wolfgang Puck, played a pivotal role in popularizing this wrap. The combination of tender, grilled chicken and creamy avocado, wrapped in a soft tortilla, creates a harmonious blend of flavors and textures. Today, the best versions of this dish can be found in trendy cafes and health-focused eateries, where fresh, high-quality ingredients are key. The key to a perfect Chicken and Avocado Wrap lies in the quality of the chicken, the ripeness of the avocado, and the balance of complementary flavors. For a unique twist, some chefs incorporate zesty lime dressing or spicy salsa for an extra kick. Whether enjoyed as a quick lunch or a satisfying dinner, this wrap continues to be a beloved choice for food enthusiasts seeking a wholesome and delicious meal.

25 min

|

4

|

350 calories

Instructions

  • In a small bowl, mix together the cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture over the chicken breasts.
  • Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side, or until cooked through. Remove from the skillet and let it rest for a few minutes before slicing into strips.
  • Warm the flour tortillas in the microwave for 20 seconds or in a dry skillet for 30 seconds on each side.
  • Spread 1 tablespoon of Greek yogurt or sour cream on each tortilla, leaving a border around the edges.
  • Divide the sliced chicken, avocado, cherry tomatoes, and red onion among the tortillas. Sprinkle with chopped cilantro.
  • Squeeze a lime wedge over the filling, then fold in the sides of the tortilla and roll it up tightly.
  • Serve the wraps immediately, or wrap them in foil for a portable meal.
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