Avocado Chicken Wrap Recipe

Name: Paul's On Main Streets AVOCADO CHICKEN WRAP Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each large flour tortillas; 2 cups cooked chicken breast, shredded or thinly sliced; 4 cups mixed salad greens (spring mix or romaine blend); 2 each ripe avocado; 1 each tomato, medium; 0.5 each english cucumber (or 1/2 large cucumber); 0.5 cups dried cranberries; 0.5 cups toasted pecans, chopped; 0.5 cups crumbled blue cheese; 1 tsp freshly ground black pepper; 0.5 tsp kosher salt; 1 tbs lemon juice (to prevent avocado browning); 0.75 cups fresh or frozen raspberries (thawed if frozen); 3 tbs extra-virgin olive oil; 1.5 tbs red wine vinegar; 1 tbs honey or maple syrup; 1 tsp Dijon mustard; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs warm water (to adjust consistency)

Inspired by Paul's On Main Street

Time30m

Serves4

Mixed greens, sliced avocado, tomatoes, cucumbers, dried cranberries, pecans and crumbled blue cheese and a side of raspberry vinaigrette

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Ingredients

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Wrap

4 each large flour tortillas

2 cups cooked chicken breast, shredded or thinly sliced

4 cups mixed salad greens (spring mix or romaine blend)

2 each ripe avocado

1 each tomato, medium

1/2 each english cucumber (or 1/2 large cucumber)

1/2 cups dried cranberries

1/2 cups toasted pecans, chopped

1/2 cups crumbled blue cheese

1 tsp freshly ground black pepper

1/2 tsp kosher salt

1 tbs lemon juice (to prevent avocado browning)

Raspberry Vinaigrette (side)

3/4 cups fresh or frozen raspberries (thawed if frozen)

3 tbs extra-virgin olive oil

1 1/2 tbs red wine vinegar

1 tbs honey or maple syrup

1 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs warm water (to adjust consistency)

Method

Wrap

Prepare chicken

If using leftover cooked chicken, shred or thinly slice to measure 2 cups. If starting with raw chicken, season 2 small boneless skinless breasts with 1/4 tsp salt and 1/4 tsp pepper and cook in a skillet with 1 tsp oil over medium heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Prep produce

Wash and spin dry the mixed greens. Slice the tomato into thin wedges or rounds. Thinly slice the cucumber. Halve the avocados, remove pits, scoop flesh and slice thinly. Lightly toss avocado slices with 1 tablespoon lemon juice to prevent browning.

Toast pecans (if not pre-toasted)

In a small dry skillet over medium heat, toast the pecans, stirring frequently, 3–5 minutes until fragrant and slightly darker. Remove from heat and roughly chop once cool.

Assemble each wrap

Lay one tortilla flat. In the center, layer 1 cup mixed greens, 1/2 cup cooked chicken, a few slices of avocado (about 1/2 avocado worth), 3–4 tomato slices, several cucumber slices, 2 tablespoons dried cranberries, 2 tablespoons chopped toasted pecans, and 2 tablespoons crumbled blue cheese. Season lightly with a pinch of salt and a small grind of black pepper (about 1/4 tsp black pepper per wrap distributed).

Fold and serve

Fold the bottom of the tortilla up over the filling, then fold in both sides and roll tightly to form a wrap. If desired, toast the wrap seam-side down in a dry skillet or panini press 1–2 minutes per side to warm and seal. Slice each wrap in half on the diagonal and serve with a side of raspberry vinaigrette.

Raspberry Vinaigrette

Place raspberries, olive oil, red wine vinegar, honey, Dijon mustard, 1/4 tsp salt and 1/4 tsp pepper in a blender or food processor. Blend until smooth. If the dressing is too thick, add up to 1 tablespoon warm water and blend again to reach a pourable consistency.

Taste and adjust seasoning: add more honey for sweetness, more vinegar for tang, or a pinch more salt. Strain through a fine mesh sieve if you prefer a seedless dressing, pressing solids with a spoon. Transfer to a small serving bowl or jar alongside the wraps.