Chicken Avocado Wrap
This chicken avocado wrap combines grilled chicken, creamy avocado, crisp romaine, and ranch dressing in a soft tortilla for a refreshing, satisfying meal—perfect for a café-style lunch or light dinner.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 2 ripe avocados sliced
- 1 cup chopped romaine lettuce
- 1 medium tomato diced
- 4 large flour tortillas
- 4 tablespoons ranch dressing
- Juice of half a lime
Instructions
- Preheat a skillet or grill pan over medium heat.
- Brush the chicken breasts with olive oil on both sides. Season evenly with garlic powder, onion powder, paprika, salt, and pepper.
- Place the chicken on the heated skillet. Cook for 5 to 6 minutes on each side or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes, then slice into thin strips.
- While the chicken cooks, prepare the avocado by slicing it and drizzling with lime juice to keep it fresh and bright.
- Lay out the flour tortillas on a clean surface. In the center of each tortilla, add a layer of romaine lettuce, followed by diced tomato, sliced avocado, and strips of cooked chicken.
- Drizzle one tablespoon of ranch dressing over each wrap's filling.
- Fold the sides over the filling, then roll the tortilla tightly from the bottom up to form a wrap.
- Slice each wrap in half if desired and serve immediately.
Nutrition
Calories: 420kcalCarbohydrates: 26gProtein: 31gFat: 24gSodium: 540mgFiber: 6gSugar: 3g
Tried this recipe?Let us know how it was!