Spicy Chicken Avocado Wraps (Print Version)

Juicy spiced chicken with creamy avocado and fresh vegetables in soft tortillas

# What You'll Need:

→ Chicken & Marinade

01 - 2 boneless, skinless chicken breasts (approximately 12 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon chili powder
05 - ½ teaspoon ground cumin
06 - ¼ teaspoon cayenne pepper
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Wrap Assembly

10 - 4 large flour tortillas (10-inch diameter)
11 - 1 ripe avocado, sliced
12 - 1 cup shredded lettuce
13 - 1 medium tomato, diced
14 - ½ small red onion, thinly sliced
15 - ½ cup shredded cheddar cheese
16 - ¼ cup fresh cilantro leaves

→ Sauce

17 - ¼ cup Greek yogurt or sour cream
18 - 1 tablespoon mayonnaise
19 - 1 tablespoon sriracha or hot sauce
20 - 1 tablespoon lime juice
21 - Pinch of salt

# Steps:

01 - Combine olive oil, smoked paprika, chili powder, cumin, cayenne pepper, garlic powder, salt, and black pepper in a medium bowl. Add chicken breasts and turn to coat evenly with the spice mixture.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then slice thinly across the grain.
03 - Whisk together Greek yogurt, mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl until smooth and fully combined.
04 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds until pliable and easy to fold.
05 - Spread sauce evenly over each tortilla. Layer with shredded lettuce, diced tomato, red onion, avocado slices, cheddar cheese, and sliced chicken. Garnish with fresh cilantro.
06 - Fold in both sides of the tortilla and roll tightly from bottom to top, enclosing all ingredients. Slice each wrap diagonally in half and serve immediately.

# Expert Tips:

01 -
  • The creamy sauce balances the heat perfectly so you get flavor without overwhelming spice
  • Everything comes together in under 40 minutes but tastes like something from a restaurant
  • You can prep the components ahead and assemble them fresh when hunger strikes
02 -
  • Letting the chicken rest for at least five minutes before slicing keeps all those juices inside
  • Dont overload your tortillas or theyll burst when you try to roll them up
  • The sauce gets better if it sits for ten minutes so the flavors can mingle
03 -
  • Use your kitchen shears to slice the chicken right in the cutting board for mess free prep
  • If your avocado isnt perfectly ripe mash it with a fork and spread it like a condiment

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