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A chicken and avocado wrap sliced in half.

Chicken Avocado Wrap Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 4

Ingredients
  

For the chicken

  • 2 medium chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

For the wrap

  • 4 large flour tortillas
  • 1 ripe avocado sliced or mashed
  • 1 cup romaine lettuce shredded
  • 1 cup cherry tomatoes halved
  • ½ cup red onion thinly sliced
  • ½ cup shredded cheese optional

Optional dressing or sauce

  • Ranch dressing chipotle mayo, or hummus

Instructions
 

  • Prepare the chicken:
    Season the chicken breasts with garlic powder, smoked paprika, cumin, salt, and pepper.
    Heat olive oil in a skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until fully cooked (internal temperature of 165°F).
    Let the chicken rest for 5 minutes before slicing into thin strips.
  • Assemble the wrap:
    Lay a tortilla flat on a clean surface. Spread a layer of mashed avocado or lay down avocado slices.
    Add a generous handful of shredded romaine lettuce, a few cherry tomato halves, red onion slices, and shredded cheese if using.
    Place the sliced chicken on top and drizzle with your favorite dressing or sauce.
  • Wrap it up:
    Fold in the sides of the tortilla, then roll it tightly from the bottom to the top.
  • Serve and enjoy:
    Slice the wrap in half for easier eating, and serve immediately. For meal prep, wrap in foil or parchment paper and refrigerate for up to 3 days.