Summer Grilled Chicken Wraps (Print View)
Juicy grilled chicken wrapped with fresh avocado mango salsa in soft tortillas
# What You'll Need:
→ For the Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - Salt and freshly ground black pepper, to taste
→ For the Avocado Mango Salsa
08 - 1 ripe mango, diced
09 - 1 ripe avocado, diced
10 - ½ red onion, finely chopped
11 - ½ red bell pepper, diced
12 - ¼ cup fresh cilantro, chopped
13 - 1 jalapeño pepper, seeded and minced (optional)
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ For Assembly
16 - 4 large flour tortillas (or gluten-free wraps)
17 - 2 cups shredded lettuce
18 - ½ cup sour cream or Greek yogurt (optional)
19 - Lime wedges, for serving
# Step-by-Step Directions:
01 - In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts evenly with the marinade and let rest for at least 10 minutes to absorb the flavors.
02 - Preheat a grill or grill pan to medium-high heat. Cook the marinated chicken breasts for 6 to 7 minutes per side, until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a medium bowl, gently toss together the diced mango, diced avocado, finely chopped red onion, diced red bell pepper, chopped cilantro, minced jalapeño (if using), lime juice, and salt. Fold carefully to keep the avocado intact.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 20 to 30 seconds until pliable.
05 - Lay each warm tortilla flat and layer with shredded lettuce, sliced grilled chicken, a generous spoonful of avocado mango salsa, and a dollop of sour cream or Greek yogurt if desired.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half diagonally and serve immediately with fresh lime wedges alongside.
# Expert Suggestions:
01 -
- The sweet mango and creamy avocado salsa is so good you will want to eat it with a spoon before it ever reaches the wrap.
- Everything comes together in about half an hour, which means less time in a hot kitchen and more time outside where you belong.
02 -
- Do not skip the resting step for the chicken or you will lose all those juices onto your cutting board instead of into your wrap.
- Make the salsa right before serving because the avocado will start browning after about an hour even with the lime juice.
03 -
- Pound the chicken to an even half-inch thickness before marinating so every piece finishes cooking at the same time.
- Use a ripe but not mushy avocado, it should yield slightly when pressed but not leave a dent.