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Grilled Avocado Chicken Wraps are displayed as the featured image, showcasing a delicious and healthy meal option.
Lady Maria

Grilled Avocado Chicken Wraps

These Grilled Avocado Chicken Wraps are a vibrant and flavorful meal perfect for a quick lunch or dinner. Juicy grilled chicken, creamy avocado crema, and fresh toppings are bundled in a warm tortilla for a satisfying and healthy experience. Easy to customize and packed with goodness, these wraps will become your new go-to recipe.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8
Course: Dinner, Lunch
Cuisine: Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 ripe avocados
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste
  • 2 tablespoons water or more, to adjust consistency
  • 8-10 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup chopped tomatoes
  • Optional: shredded cheese
  • Optional: hot sauce

Equipment

  • Grill
  • medium bowl
  • Large resealable bag or shallow dish
  • meat thermometer
  • Food processor or blender
  • knife
  • Cutting board
  • Grill brush
  • Dry skillet (optional)
  • Microwave (optional)

Method
 

  1. In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
  2. Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated.
  3. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  4. Preheat your grill to medium-high heat. Make sure the grates are clean.
  5. Remove the chicken from the marinade and discard the marinade.
  6. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5-10 minutes before slicing or shredding.
  8. While the chicken is grilling, prepare the avocado crema. In a food processor or blender, combine the avocados, sour cream (or Greek yogurt), lime juice, minced garlic, and cilantro.
  9. Blend until smooth and creamy. Add water, a tablespoon at a time, until you reach your desired consistency.
  10. Season with salt and pepper to taste.
  11. Warm the tortillas lightly on the grill, in a dry skillet, or in the microwave for a few seconds to make them more pliable.
  12. Spread a generous amount of avocado crema on each tortilla.
  13. Top with shredded lettuce, sliced red onion, chopped tomatoes, and the sliced or shredded grilled chicken.
  14. Add any additional toppings you like, such as shredded cheese or a dash of your favorite hot sauce.
  15. Fold in the sides of the tortilla and roll it up tightly.
  16. Serve immediately and enjoy!

Notes

For best results, marinate the chicken for at least 30 minutes, or even overnight for maximum flavor. To prevent sticking, ensure the grill grates are clean and oiled. Customize the avocado crema by adding cayenne pepper or more lime juice to taste. Store leftover wraps in an airtight container in the refrigerator for up to 24 hours, or store the components separately for up to 3 days. Ingredient swaps include using chicken thighs or tofu for the chicken, whole wheat or gluten-free tortillas, or guacamole instead of avocado crema. Add other vegetables like bell peppers, corn, or black beans for added flavor and nutrients.