Grilled Chicken And Avocado Rollup Recipe

Prep and pound

Pat the chicken breasts dry. If they are very thick, butterfly or lightly pound to an even 1/2-inch thickness so they cook evenly.

In a shallow bowl, whisk together 1 tablespoon olive oil, garlic powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture over both sides of the chicken breasts.

Heat a grill pan or outdoor grill over medium-high heat until hot. Lightly oil the grates or pan. Grill the chicken 4–5 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into 1/4-inch thick strips.

While chicken rests, slice the tomatoes into 1/4-inch rounds. Place in a bowl and season with a pinch of the 1 tsp salt and a few grinds of the 1 tsp black pepper; toss gently and set aside.

Cut the avocados in half, remove pits, and score the flesh into 1/2-inch slices without cutting through the skin. Scoop the slices out with a spoon and place in a small bowl. Drizzle with 1 tablespoon lemon juice and a light pinch of salt to slow browning and add flavor; gently toss.

Rinse and spin or pat dry the mixed greens. Trim any large stems.

Lay one lavash flat on a clean work surface. Spread about 2 ounces (roughly 1/2 cup) of Boursin cream cheese evenly over the lavash, leaving a 1-inch border at the far edge to help roll.

Drizzle the remaining 1 tablespoon olive oil over the mixed greens and gently toss to coat (or use the tossed greens as-is if preferred). Arrange about 1 cup of mixed greens in a line across the lavash, about 2 inches from the near edge.

Layer 3–4 tomato slices over the greens, then top with 3–4 slices of grilled chicken and several avocado slices (about half an avocado per rollup). If using, dot with a small amount of hot sauce or Dijon mustard.

Fold the short side nearest you up over the filling, then fold the left and right sides inwards and continue to roll tightly toward the far edge to form a sealed cylinder. Repeat with remaining lavash and fillings to make 4 rollups total.

If desired, cut each rollup in half on the diagonal. Garnish with chopped parsley.

Serve immediately while chicken is warm, or wrap tightly in plastic wrap and refrigerate for up to 24 hours for best texture. Note: avocado may brown slightly; lemon helps delay this.