Description
Sizzling Chicken Wraps with Grilled Avocado Delight offer a flavorful and juicy chicken filling marinated in a zesty lime and spice blend, paired with smoky grilled avocados and fresh, crunchy vegetables. Wrapped in warm tortillas with a creamy lime sauce, these wraps make for a delicious, vibrant meal perfect for lunch or dinner.
Ingredients
Scale
For the chicken:
- 1 ½ lb (680 g) boneless, skinless chicken thighs or breasts, cut into thin strips
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (adjust to taste)
- ½ tsp ground black pepper
- ¾ tsp salt
For the grilled avocado:
- 2 ripe but firm avocados, halved and pitted
- 1 tbsp olive oil
- ½ tsp lime juice
- ¼ tsp salt
- ¼ tsp black pepper
For the wrap assembly:
- 6–8 large flour tortillas or whole-wheat wraps (8–10 inch)
- 1 cup shredded romaine lettuce or mixed greens
- 1 cup thinly sliced red cabbage (optional for crunch and color)
- 1 medium red bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- ½ cup fresh cilantro leaves, roughly chopped
- Lime wedges, for serving
For the creamy lime sauce:
- ½ cup Greek yogurt or sour cream
- 3 tbsp mayonnaise
- 1 ½ tbsp fresh lime juice
- 1 tsp lime zest (optional but recommended)
- 1 small clove garlic, very finely minced or grated
- ¼ tsp ground cumin
- ¼ tsp salt
- 1–2 tsp hot sauce or sriracha (optional, to taste)
Optional extras:
- 1 small tomato, diced, or ½ cup pico de gallo
- Pickled jalapeños, to taste
- Corn kernels, fresh or grilled, about ½ cup
Instructions
- Marinate the chicken: In a medium bowl, whisk together olive oil, lime juice, soy sauce, honey, minced garlic, cumin, smoked paprika, chili powder, black pepper, and salt. Add the chicken strips and toss until all pieces are evenly coated. Cover and refrigerate for at least 20–30 minutes, or up to 6 hours for deeper flavor.
- Prepare the creamy lime sauce: In a small bowl, combine Greek yogurt (or sour cream), mayonnaise, lime juice, lime zest, minced garlic, cumin, salt, and hot sauce if using. Mix until smooth and creamy. Taste and adjust seasoning with more lime, salt, or hot sauce. Cover and refrigerate until ready to assemble the wraps.
- Prep the vegetables and toppings: Shred the lettuce or greens and thinly slice the red cabbage. Slice the red bell pepper and red onion into thin strips. Grate or shred the cheese. Roughly chop the cilantro. If using tomato, dice it or prepare your pico de gallo. Set all toppings aside in small bowls for easy assembly.
- Grill or sear the chicken: Heat a large cast-iron skillet, grill pan, or outdoor grill over medium-high heat until very hot. If using a skillet or grill pan, lightly oil the surface. Remove chicken from the marinade, letting excess drip off. Cook the chicken in a single layer (in batches if necessary) for about 4–6 minutes total, turning once, until nicely browned and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate, cover loosely with foil, and let rest for 3–5 minutes to keep it juicy.
- Grill the avocados: While the chicken rests, preheat the grill or grill pan to medium-high if not already hot. Brush the cut sides of the avocado halves with olive oil and drizzle with lime juice. Season lightly with salt and pepper. Place the avocados cut side down on the hot grill or grill pan. Grill for 2–3 minutes, until grill marks appear and the surface is lightly charred but the avocado is still holding its shape. Remove from heat and let cool slightly. Then, using a spoon, gently scoop out the flesh in large chunks or slices.
- Warm the tortillas: Heat a clean dry skillet over medium heat. Warm each tortilla for about 20–30 seconds per side until pliable and lightly toasted, stacking them on a plate and covering with a clean towel to keep warm. Alternatively, wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for 5–10 minutes.
- Slice the chicken: If your chicken pieces are larger, slice them into bite-size strips after resting, keeping the nice browned edges. Taste a piece and add a pinch of salt or a squeeze of lime if needed.
- Assemble the sizzling wraps: Lay a warm tortilla flat on a board or plate. Spread 1–2 tbsp of the creamy lime sauce down the center of the tortilla. Add a small handful of shredded lettuce and cabbage as the base. Top with a generous line of hot, sizzling chicken strips. Add a few grilled avocado slices or chunks on top of the chicken. Scatter on bell pepper strips, red onion slices, tomato or pico de gallo (if using), and a sprinkle of corn or pickled jalapeños if desired. Finish with a good handful of shredded cheese and a sprinkle of fresh cilantro. Drizzle a bit more creamy lime sauce over the top and a small squeeze of fresh lime juice.
- Wrap and serve: Fold the sides of the tortilla toward the center, then roll from the bottom up tightly to form a wrap, keeping the filling snug inside. For a toasty finish, you can place the wrapped tortillas seam-side down on a hot dry skillet for 1–2 minutes per side to lightly crisp and seal them. Slice each wrap in half on a diagonal and serve immediately with extra sauce and lime wedges on the side.
Notes
- Marinating the chicken for longer (up to 6 hours) intensifies the flavor and tenderness.
- Use firm ripe avocados to ensure they hold their shape while grilling.
- You can substitute Greek yogurt with sour cream in the lime sauce for a different creamy texture.
- Adjust chili powder and hot sauce amounts based on preferred spice level.
- For gluten-free wraps, choose tamari instead of soy sauce and gluten-free tortillas.
- Leftover wraps can be refrigerated but are best served fresh to retain crispness and juiciness.
