Chicken Avocado Wraps present a refined yet approachable take on a classic handheld. Bright avocado and warm, seasoned chicken balance with crisp greens for layered texture and a clean citrus finish. For a smoky alternative, consider a version inspired by BBQ flavors like this BBQ Chicken Coleslaw Wraps, which shifts the profile toward deep, savory notes.
Why Make This Recipe
- Effortless Yet Elegant — quick assembly with restaurant-caliber texture.
- Minimal Ingredients — a short pantry list highlights freshness.
- Impressive Flavor — contrast of creamy avocado, caramelized chicken, and bright lime.
This recipe elevates an ordinary wrap through precise seasoning, a brief sear to create a caramelized crust on the chicken, and a simple herb-lime dressing that brightens every bite. The result is composed, textured, and suitable for casual lunches or a lightly formal brunch.
Ingredients
Base
- 4 large flour tortillas (10-inch), warmed briefly so they bend without tearing.
- 2 boneless, skinless chicken breasts (about 1 lb), pounded to even thickness and seasoned.
Sauce / Dressing
- 3 tbsp plain Greek yogurt or crème fraîche (room temperature).
- 1 tbsp extra-virgin olive oil.
- Juice of 1 lime (about 1–2 tbsp), freshly squeezed.
- 1 garlic clove, finely grated.
- Salt and freshly ground black pepper to taste.
- Fresh herbs finely chopped (2 tbsp cilantro or parsley).
Topping
- 1 ripe but firm avocado, sliced or cubed (not overripe).
- 1 cup shredded romaine or butter lettuce, crisp and chilled.
- 1 small red onion, thinly sliced and rinsed (optional, for milder bite).
- 1 ripe tomato, sliced, seeds removed.
- 2 tbsp toasted pepitas or sliced almonds for crunch (optional).
Precision notes: chicken should be dry before searing; keep avocado ripe but firm to hold shape. For a richer texture, substitute Greek yogurt with 1 tbsp mayonnaise.
Also consider a shredded variant using BBQ Pulled Chicken Wraps if you prefer pulled meat for softer texture.
How to Make Chicken Avocado Wraps
- Prepare the chicken: pat breasts dry, season with salt, pepper, and 1 tsp smoked paprika. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Sear chicken 4–6 minutes per side until golden-brown and cooked through (internal temp 165°F / 74°C). Tip: press lightly with a spatula for a more even crust. The aroma should be toasty and savory.
- Rest and slice: transfer chicken to a cutting board and rest 5 minutes. Slice thinly against the grain; pieces should be juicy with a faintly caramelized edge.
- Make the dressing: whisk Greek yogurt, olive oil, lime juice, grated garlic, herbs, salt, and pepper until smooth — bright, silky, and slightly tangy. Adjust acidity to taste.
- Prepare fillings: warm tortillas until pliable and slightly fragrant. Slice avocado just before assembly to prevent browning; toss with a squeeze of lime if desired. Ensure lettuce is crisp and dry for crunch.
- Assemble: spread 1–2 tbsp dressing down the center of each tortilla. Layer lettuce, tomato, sliced chicken, avocado, and a scatter of toasted pepitas. The contrast of warm chicken and cool avocado should be apparent.
- Roll and finish: fold the sides in, roll tightly, and if desired, place seam-side down in the skillet for 30–60 seconds to seal and add light toasty color. Cut on the diagonal for a refined presentation.
Mini-tip: if pan juices accumulate, deglaze with a splash of white wine or chicken stock to capture concentrated flavor and brush lightly on the chicken before slicing.
How to Serve Chicken Avocado Wraps
Serve on a long platter wrapped in parchment or on warmed plates. Arrange two diagonal halves with the cut faces up to reveal layered color: golden chicken, emerald avocado, and ruby tomato. Garnish with a tiny herb sprig and a wedge of lime. For a composed plate, add a small side of herb-lime dressing in a porcelain ramekin and a simple mixed greens salad dressed lightly with olive oil and lemon.
How to Store Chicken Avocado Wraps
Short term (refrigerator): wrap tightly in plastic wrap or beeswax wrap and store upright in an airtight container for up to 24 hours. To preserve texture, store dressing and avocado slices separately and assemble before serving.
Longer term (components): cooked chicken keeps 3–4 days refrigerated in an airtight container; tortillas and greens are best stored separately.
Reheating tip: gently reheat sliced chicken in a skillet over low heat with a splash of broth to maintain juiciness; avoid microwaving the whole wrapped sandwich to prevent sogginess.
Tips to Make Chicken Avocado Wraps
- Sear with confidence: a hot, dry pan yields the best Maillard crust — don’t overcrowd the skillet.
- Keep fillings dry: pat vegetables thoroughly to preserve crispness inside the wrap.
- Avocado timing: slice avocado just before assembly and toss with lime to delay browning without masking flavor.
- Texture contrast: add toasted nuts or seeds for a refined crunch against creamy avocado.
- Balance seasoning: taste the dressing before assembling; a little extra acid can lift the entire bite.
Variation (if any)
- Mediterranean: swap lime for lemon, use halloumi slices, add olives and cucumber, and finish with tzatziki.
- Spicy chipotle: stir 1 tsp chipotle in adobo into the dressing for smoky heat; use charred corn for sweetness.
- Cold poached chicken: poach breasts in herb broth for a delicately textured, softer chicken ideal for chilled summer wraps.
FAQs
Can I make these wraps ahead of time?
Yes. Prep components up to 24 hours in advance, keeping avocado and dressing separate. Assemble just before serving to preserve texture.
What’s the best chicken cut to use?
Boneless, skinless breasts provide uniform slices and sear well. Thighs offer richer flavor and stay juicier if you prefer a more robust mouthfeel.
How can I prevent the tortilla from becoming soggy?
Warm tortillas briefly, pat fillings dry, and apply a thin smear of dressing or a barrier like hummus to reduce direct moisture transfer. Store assembled wraps upright and consume within a few hours.
Are there good vegetarian options?
Yes — substitute grilled portobello, roasted cauliflower, or seasoned chickpeas in place of chicken for a satisfying vegetarian wrap.
Conclusion
These Chicken Avocado Wraps strike a refined balance of texture and brightness: crisp-seared chicken, creamy avocado, and a lively herb-lime dressing. The simple technique and thoughtful seasoning make this an elegant option for entertaining or a polished weekday lunch. For an alternate take that highlights crisped chicken and avocado in a playful handheld, see this rendition of Crispy Chicken and Avocado Wraps from a trusted source. Share how you plated yours, tag friends, and leave a note—how would you make this dish your own?
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Chicken Avocado Wraps
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refined yet approachable take on a classic handheld, featuring warm seasoned chicken, creamy avocado, and crisp greens.
Ingredients
- 4 large flour tortillas (10-inch), warmed
- 2 boneless, skinless chicken breasts (about 1 lb), pounded
- 3 tbsp plain Greek yogurt or crème fraîche
- 1 tbsp extra-virgin olive oil
- Juice of 1 lime (about 1–2 tbsp), freshly squeezed
- 1 garlic clove, finely grated
- Salt and freshly ground black pepper to taste
- Fresh herbs finely chopped (2 tbsp cilantro or parsley)
- 1 ripe but firm avocado, sliced or cubed
- 1 cup shredded romaine or butter lettuce, crisp and chilled
- 1 small red onion, thinly sliced and rinsed (optional)
- 1 ripe tomato, sliced, seeds removed
- 2 tbsp toasted pepitas or sliced almonds (optional)
Instructions
- Pat chicken breasts dry, season with salt, pepper, and smoked paprika.
- Heat olive oil in a heavy skillet over medium-high heat and sear chicken for 4–6 minutes per side until cooked through.
- Transfer chicken to a cutting board and rest for 5 minutes, then slice thinly against the grain.
- Whisk together Greek yogurt, olive oil, lime juice, grated garlic, herbs, salt, and pepper until smooth to make the dressing.
- Warm tortillas until pliable and slice avocado just before assembly.
- Spread dressing down the center of each tortilla, then layer in lettuce, tomato, sliced chicken, avocado, and toasted pepitas.
- Fold sides in, roll tightly, and optionally toast in the skillet for 30–60 seconds.
- Cut the wraps on the diagonal and serve.
Notes
Store components separately to preserve texture: dressed chicken and avocado can be kept for 24 hours, warm tortillas should be consumed on the same day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg