Sizzling Chicken Wraps with Grilled Avocado Delight
Quick, bright, and perfect for a satisfying meal, these wraps combine smoky grilled chicken with creamy grilled avocado for a delightful dinner option.
Ingredients
Main ingredients
- 2 pieces chicken breasts Use boneless, skinless breasts for easier grilling.
- 1 piece ripe avocado Choose a ripe but firm avocado.
- 4 large tortillas Flour or whole-wheat tortillas work well.
Seasoning and oil
- 1 tablespoon olive oil For seasoning the chicken.
- 1 teaspoon smoked paprika Substitute with regular paprika and cumin if unavailable.
- to taste salt and pepper Adjust according to your preference.
Garnishes and serving
- to taste fresh cilantro Optional, for serving.
- as needed lime wedges Serve with the wraps.
Instructions
Preparation
- Preheat your grill (or grill pan) to medium-high heat.
- Pat the chicken dry. Rub with olive oil, then sprinkle evenly with smoked paprika, salt, and pepper.
Grilling
- Place the chicken on the grill and cook for 7–10 minutes per side until the internal temperature reaches 165°F (74°C). Flip just once for the best sear.
- While the chicken grills, slice the avocado in half and remove the pit. Place the halves cut-side down on the hot grill for 2–3 minutes until you see char marks and warmed flesh.
Assembly
- Remove chicken and avocado from the grill. Let the chicken rest for 5 minutes, then slice thinly across the grain. Scoop the avocado into a bowl and gently mash or leave in chunky pieces — your choice.
- Warm the tortillas briefly on the grill or in a dry skillet.
- On each tortilla, lay sliced chicken, spoon on grilled avocado, and scatter cilantro if using. Squeeze lime over the filling.
- Roll the tortilla tightly, slice in half at a slight diagonal, and serve immediately with extra lime wedges.
Notes
For best texture, store components separately. Refrigerate sliced chicken for up to 3–4 days and mash avocado with lime juice to limit browning.