Wraps & Sandwiches Recipe

Whole Wheat Chicken Avocado Wrap

1. 1

   Prepare chicken (if not already cooked)

   If using raw chicken, season 1 lb (approx. the 2 cups shredded amount) of boneless skinless chicken breast with 0.25 tsp cumin, 0.25 tsp salt and a pinch of black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat and cook chicken 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then shred or thinly slice. If using pre-cooked chicken, skip to next step.

2. 2

   Make avocado-yogurt spread

   Halve and pit the avocado and scoop flesh into a bowl. Add 0.5 cup plain Greek yogurt, 1 tbs lime juice, 1 tbs mayonnaise, 0.25 tsp salt, 0.25 tsp black pepper and 1 tbs chopped cilantro. Mash and mix until mostly smooth with small chunks remaining. Taste and adjust salt or lime as needed.

3. 3

   Mix chicken filling

   In a medium bowl combine the shredded chicken, remaining 1 tbs mayonnaise, 1 tbs chopped cilantro, 0.25 cup thinly sliced red onion, 0.5 tsp salt, 0.25 tsp black pepper and 1 tsp hot sauce if using. Toss until evenly coated.

4. 4

   Warm tortillas

   Warm each whole wheat tortilla for 10–15 seconds per side in a dry skillet over medium heat or microwave covered with a damp paper towel for 15–20 seconds so they become pliable and less likely to crack when folded.

5. 5

   Assemble wraps

   Lay a warmed tortilla flat. Spread about 3–4 tbs of the avocado-yogurt spread down the center, leaving 1–1.5 inches clear at the edges. Top with 0.5 cup romaine lettuce, 0.5 cup chicken mixture, 2–3 tomato slices and a sprinkle of additional cilantro. Fold the bottom edge up over the filling, then fold the sides in and roll tightly to close.

6. 6

   Finish and serve

   If desired, place assembled wraps seam-side down in a skillet over medium-low heat and press gently for 1–2 minutes per side to lightly toast and seal. Cut each wrap in half on the diagonal and serve immediately. Yields 4 wraps.