Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the chicken breasts in a shallow dish or a resealable bag and pour the marinade over them. Ensure each piece is well-coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.1 lb boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, salt and freshly ground black pepper
- Preheat your grill or a grill pan to medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The exact cooking time will depend on the thickness of the chicken.
- Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes. This resting period is crucial for keeping the chicken moist and juicy. After resting, thinly slice or dice the chicken into bite-sized pieces.
- While the chicken is resting, prepare the dressing. Halve the avocado, remove the pit, and scoop the flesh into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until it reaches your desired drizzling consistency.1 ripe avocado, 1/4 cup plain Greek yogurt, 2 tablespoons lime juice, 1 clove garlic, minced, salt and pepper, 2-3 tablespoons water
- Lay out the four tortillas on a clean surface. Warm them slightly in a dry skillet or microwave for a few seconds to make them more pliable.4 large whole wheat tortillas or wraps
- Spread a generous amount of the creamy avocado dressing down the center of each tortilla. Layer the shredded romaine lettuce, followed by the chopped tomatoes, and then the thinly sliced red onion.1 cup shredded romaine lettuce, 1/2 cup chopped tomatoes, 1/4 cup thinly sliced red onion
- Top the vegetables with the sliced grilled chicken. Sprinkle generously with shredded cheddar cheese (or your chosen cheese).1/2 cup shredded cheddar cheese (or your favorite cheese)
- Fold in the sides of the tortilla first, then tightly roll up from the bottom, tucking in the filling as you go to create a secure wrap.
- Serve the Grilled Chicken Wraps immediately. You can cut them in half for easier eating if desired.
Notes
It's recommended to store components separately to prevent wraps from becoming soggy. Leftovers can be stored for 1-2 days. Freezing assembled wraps is not recommended.
