Spicy Chicken Avocado Wraps (Print version)
Juicy spiced chicken with creamy avocado, crisp vegetables, and zesty sauce wrapped in soft tortillas
# What you need:
→ Chicken & Marinade
01 - 2 boneless, skinless chicken breasts (about 12 oz)
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 (optional)
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Wrap Assembly
10 - 4 large flour tortillas (10-inch)
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 (optional)
→ 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
# Directions:
01 - Combine olive oil, smoked paprika, chili powder, cumin, cayenne (if using), garlic powder, salt, and black pepper in a medium bowl. Add chicken breasts and turn to coat thoroughly with the spice mixture.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into thin strips.
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 warm and pliable.
05 - Spread sauce over each tortilla. Layer with lettuce, tomato, onion, avocado slices, cheddar cheese, and sliced chicken. Top with fresh cilantro if desired.
06 - Fold in both sides of each tortilla, then roll tightly from bottom to top. Slice in half diagonally and serve immediately.
# Expert advice:
01 -
- Everything comes together in under 40 minutes but tastes like you planned it all day
- The spice rub hits that perfect spot where flavor meets excitement without overwhelming anyone at the table
- Cold leftovers still taste incredible, which feels like discovering money in your pocket
02 -
- Letting the chicken rest after cooking keeps it juicy instead of dry, a lesson I learned the hard way after slicing into it too early many times
- Warming the tortillas prevents cracking and makes the whole rolling experience so much more pleasant
03 -
- Rotisserie chicken works beautifully if you want to skip the cooking step and have dinner ready in 10 minutes
- The spice rub keeps for months in a jar, so I often make triple the amount and save it for future meals