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Chicken 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 shredded lettuce
  • 1/4 cup Greek yogurt or sour cream
  • 1/4 cup salsa
  • 1 lime, cut into wedges

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Chicken 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 shredded lettuce
  • 1/4 cup Greek yogurt or sour cream
  • 1/4 cup salsa
  • 1 lime, cut into wedges

Instructions

  • In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and salt and pepper to taste.
  • Rub the spice mixture over the chicken breasts and let them marinate for 10 minutes.
  • Heat a grill pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked. Remove from heat and let them rest for 5 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.
  • To assemble the wraps, lay out the warm tortillas and divide the sliced chicken, avocado, cherry tomatoes, red onion, and shredded lettuce among them.
  • Drizzle each wrap with Greek yogurt or sour cream and salsa, and squeeze a lime wedge over the top.
  • Fold in the sides of the tortillas and roll them up tightly. Serve immediately and enjoy!
Main CourseLunchDinner
AmericanMexican

The Chicken Avocado Wrap has a rich history, originating as a popular dish in California during the health-conscious food movement of the 1980s. Renowned chefs in the region, such as Alice Waters, contributed to its rise in popularity by incorporating fresh, locally sourced ingredients. This led to the creation of the iconic Chicken Avocado Wrap, a delightful fusion of grilled chicken, creamy avocado, crisp lettuce, and zesty dressing, all wrapped in a soft tortilla. Today, the best versions of this dish can be found in vibrant Californian eateries, where the emphasis on quality, organic produce ensures a truly delectable experience. The key to a perfect Chicken Avocado Wrap lies in the freshness of the ingredients and the balance of flavors, making it a must-try for any food enthusiast.

25 min

|

4

|

350 calories

Instructions

  • In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and salt and pepper to taste.
  • Rub the spice mixture over the chicken breasts and let them marinate for 10 minutes.
  • Heat a grill pan or skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until fully cooked. Remove from heat and let them rest for 5 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.
  • To assemble the wraps, lay out the warm tortillas and divide the sliced chicken, avocado, cherry tomatoes, red onion, and shredded lettuce among them.
  • Drizzle each wrap with Greek yogurt or sour cream and salsa, and squeeze a lime wedge over the top.
  • Fold in the sides of the tortillas and roll them up tightly. Serve immediately and enjoy!
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