Avocado Chicken Wrap Recipe

Prepare marinade

In a bowl, whisk together 2 tbs olive oil, 1 tbs fresh lime juice, minced garlic (press or finely chop 2 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate chicken

Place 1 lb chicken breasts in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours for deeper flavor. If refrigerated, bring to room temperature 15 minutes before grilling.

Grill or pan-sear chicken

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). Lightly oil the grill grates or skillet. Remove chicken from marinade and shake off excess. Grill 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. For thicker breasts, pound to even thickness (about 1/2–3/4 inch) before marinating so cooking time is even.

Rest and slice

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice thinly against the grain into long strips suitable for wrapping.

Roast the peppers

Preheat broiler or set oven to 450°F (230°C). Place whole red and yellow bell peppers on a baking sheet, brush lightly with 1 tsp olive oil and sprinkle with 1/8 tsp salt. Roast under broiler or in oven, turning occasionally, until skins are blistered and blackened in spots (8–12 minutes).

Steam and peel

Place roasted peppers in a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam—this loosens the skins. Peel off skins, remove stems and seeds, then slice peppers into 1/2-inch strips.

Prepare avocado

Halve and pit 1 ripe avocado, scoop flesh into a bowl and lightly mash with a fork. Stir in 1 tsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Keep slightly chunky so the avocado spreads easily in the wrap.

Prepare spread (optional)

If using a spread, mix 1/2 cup Greek yogurt or mayonnaise with 1 tsp hot sauce (optional) in a small bowl. Taste and adjust seasoning.

Warm tortillas

Warm 4 large flour tortillas briefly in a dry skillet over medium heat, 20–30 seconds per side, or wrap in a damp paper towel and microwave 20 seconds. Warming makes them more pliable and less likely to tear.

Assemble wraps

Lay a warm tortilla flat. Spread about 2 tbs of the avocado mixture across the center (or 2–3 tbs of the yogurt/mayo spread if using). Place a handful (about 1/2 cup) of mixed salad greens, 3–4 slices of grilled chicken, several strips of roasted pepper (about 1/4 cup), and 1/4 cup fresh mozzarella. Sprinkle with 1 tbsp chopped cilantro. Fold the bottom up over the filling, fold sides in, and roll tightly to form a wrap. Repeat for remaining tortillas and ingredients.

Serve

If desired, toast the assembled wraps in a grill pan or skillet seam-side down for 1–2 minutes per side to seal and crisp the outside. Slice each wrap in half on the diagonal and serve immediately.

Taste a finished wrap and adjust with extra lemon juice, salt or hot sauce as needed. Serve with extra mixed greens or a small side salad.