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Close-up of two delicious Zesty Avocado Chicken Wraps, cut in half to reveal grilled chicken, creamy avocado, and red bell peppers, resting on a dark slate.
Reda

Zesty Avocado Chicken Wraps

Tender, seasoned chicken and a creamy, zesty avocado spread are tucked into soft tortillas with crisp veggies for a quick, flavorful, and satisfying meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 wraps
Course: Dinner, lunch, Main Course
Cuisine: American, Tex-Mex
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

For the Zesty Chicken
  • 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Zesty Avocado Spread
  • 2 large ripe avocados
  • 1 lime juiced (about 2 tbsp)
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup red onion finely diced
  • 1/2 jalapeño seeded and minced (optional)
  • 1/4 tsp salt or to taste
For Assembly
  • 4 large flour tortillas 10-inch burrito size
  • 2 cups romaine lettuce shredded
  • 1 cup cherry tomatoes halved
  • 1/2 cup shredded Monterey Jack cheese

Equipment

  • Large skillet
  • Mixing Bowls

Method
 

Prepare and Cook the Chicken
  1. In a small bowl, whisk together the chili powder, cumin, garlic powder, onion powder, 1/2 tsp salt, and black pepper.
  2. Place the cubed chicken in a medium bowl. Drizzle with olive oil and sprinkle with the spice mixture. Toss well to coat every piece evenly.
  3. Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove from skillet and set aside.
Make the Zesty Avocado Spread
  1. While the chicken cooks, prepare the spread. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
  2. Add the lime juice and mash the avocados with a fork to your desired consistency (chunky or smooth). The lime juice will also help prevent browning.
  3. Stir in the chopped cilantro, diced red onion, minced jalapeño (if using), and 1/4 tsp salt. Mix gently until just combined.
Assemble the Wraps
  1. Gently warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable and prevent tearing.
  2. Lay a warm tortilla flat. Spread about 1/4 of the avocado mixture down the center, leaving a 1-inch border around the edges.
  3. Top the avocado spread with 1/4 of the cooked chicken, followed by a handful of shredded lettuce, halved cherry tomatoes, and a sprinkle of shredded cheese.
  4. To roll the wrap, fold in the left and right sides of the tortilla over the filling. Then, holding the sides in place, tightly roll it up from the bottom to enclose all the ingredients. Repeat with the remaining tortillas and fillings. Serve immediately.

Notes

Pro Tip: For an extra crispy exterior, you can place the assembled wraps on a hot grill pan or skillet for 1-2 minutes per side until golden brown and toasted.
Storage: These wraps are best enjoyed fresh as the avocado can brown. If you need to store them, wrap them tightly in plastic wrap and refrigerate for up to 24 hours.
Variations: Add 1/2 cup of black beans or corn to the filling for extra fiber. For a tangier, creamier spread, mix in 2 tablespoons of Greek yogurt or sour cream with the avocado.