Description
A refined yet approachable take on a classic handheld, featuring warm seasoned chicken, creamy avocado, and crisp greens.
Ingredients
Scale
- 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