Grilled Chicken and Chunky Guacamole Wrap (32 Minutes)

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Experience the freshness and zest of this grilled chicken and chunky guacamole wrap, a delightful ensemble of flavors and textures wrapped snugly in a soft tortilla.

This wrap combines succulent grilled chicken strips with rich, chunky guacamole, crisp lettuce, and a cool dollop of Greek yogurt or sour cream, finished with a crack of black pepper.

It’s a perfect meal for those who love a balance of creamy, savory, and fresh elements in their food.

  • Prep Time: 17 minutes
  • Cook Time: 15 minutes
  • Total Time: 32 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 2 large tortillas
  • 2 boneless, skinless chicken breasts, grilled and sliced into strips
  • Salt and pepper to taste
  • Olive oil for grilling

For the chunky guacamole:

  • 2 ripe avocados, peeled and pitted
  • 1 small tomato, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • Juice of 1 lime
  • Salt and pepper to taste

Additional fillings:

  • 1 cup lettuce, shredded
  • 1/2 cup Greek yogurt or sour cream
  • Additional black pepper for topping

Instructions

  1. Grill the Chicken (15 minutes):
    Season the chicken breasts with salt and pepper. Grill over medium-high heat, brushed with a little olive oil, until fully cooked and nicely charred, about 6-7 minutes per side. Let the chicken rest for a few minutes before slicing it into strips.
  2. Prepare the Chunky Guacamole (10 minutes):
    In a bowl, mash the avocados to your desired consistency. Stir in the diced tomatoes, red onion, jalapeño (if using), and lime juice. Season with salt and pepper to taste. Mix well to combine all the flavors.
  3. Assemble the Wraps (5 minutes):
    Lay out the tortillas on a flat surface. Spread a generous amount of chunky guacamole over each tortilla. Add a layer of grilled chicken strips and shredded lettuce. Dollop Greek yogurt or sour cream on top and sprinkle with additional black pepper.
  4. Roll the Wraps (2 minutes):
    Carefully fold in the sides of the tortilla and roll it up tightly to enclose the filling. If necessary, secure the wraps with toothpicks.
  5. Serve (2 minutes):
    Cut the wraps in half, if desired, and serve immediately. Enjoy!

Notes

This grilled chicken and chunky guacamole wrap is versatile enough for a quick lunch, a portable meal, or a light dinner. The key to a great wrap is the freshness of the ingredients, so be sure to use ripe avocados and fresh produce for the best taste experience.

Pair this dish with your favorite sides such as oven fries or potato salad for a complete meal and enjoy your delicious creation!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 40g
  • Cholesterol: 100mg

Pair this with...

Oven Fries

To start, grab a couple of good-sized spuds and slice them into wedges, not too thick or thin. Now, toss them in a mixing bowl with a drizzle of olive oil, a sprinkle of salt, and whatever seasonings you fancy - maybe some paprika, garlic powder, or even rosemary. Spread them out on a baking sheet, making sure they aren't crowded so they get crispy all around. Pop them into a preheated oven at 425°F (220°C). Give 'em about 25-30 minutes, but flip them halfway so they get golden brown on both sides. Once they're crispy outside and soft inside, they're done! Pull them out, let them cool just a smidge, and then dive in.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

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