I’m a big fan of quick lunches on the weekends and this wrap recipe certainly works great for that. I often cook the chicken in advance, chop it, then throw it in the refrigerator to use throughout the week. This recipe calls for 2 chicken breasts, which is perfect for four wraps as described in this recipe. The mild flavor of paprika and cumin are a great compliment to almost any way you serve this chicken.
You can also make the chicken in advance for the week’s lunches. Make four breasts according to the instructions below and then refrigerate the chopped chicken and use throughout the week.
If you like this recipe, you might also like Mediterranean Chicken Piccata!
Enjoy!
Chicken Avocado Wrap
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp paprika
- 1 tbsp cumin
- 1 c Mexican cheese blend or mix Cheddar, Colby, and Monterey Jack
- 1 Avocado
- 1/4 c fresh cilantro
- 4 low carb flour tortillas
- cooking spray or coconut oil
- parchment paper optional
Instructions
- Preheat oven to 375 F.
- Season both sides of chicken breasts with paprika and cumin
- Lightly spray a baking pan with cooking spray or cover with parchment paper and place chicken on top.
- Bake chicken for 30-35 minutes or until the chicken is fully cooked (165 F).
- Remove chicken from the oven and set aside for 10 minutes to cool.
- Cube avocado - quick video here shows the best way https://www.youtube.com/watch?v=texyKNGt4iU - and place in a large bowl.
- Rinse and pat dry 7-10 twigs of cilantro. Chop into 1/2 inch pieces and add to the large bowl.
- Add cheese to the bowl
- Chop chicken into 1/2 inch cubes and add to the bowl, then stir to mix ingredients.
- Distribute the chicken mixture into the center of each of the four tortillas.
- Fold tortillas to form a wrap (here's how: https://www.youtube.com/watch?v=VISogdR_Jts).
- Add 1 tsp coconut oil to a large skillet (or spray with cooking spray) and place over medium high heat.
- Wait until pan is hot, then place the wraps into the pan, seam-side down.
- Cook wraps 1-3 minutes until tortilla is crisp on the bottom and lightly browned
- Gently flip the wraps and cook another 1-3 minutes until crisp and lightly brown.
- Remove wraps from pan and place on a cutting board for a few minutes. Then cut, serve, and enjoy!
Notes
Low carb wraps are becoming more popular and easier to find. My local grocer's brand (Kroger) even has their own line with just 6 net carbs per wrap. Another option are these by Mission: