California Chicken Avocado Wrap
A West Coast staple, grilled chicken breast with ripe avocado, crisp romaine, tomato, and lemon yoghurt dressing wrapped in a warm flour tortilla.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Flatten both chicken breasts to even thickness. Rub with olive oil, garlic powder, salt, and pepper. Shred romaine lettuce and thinly slice tomatoes. Slice avocado. Mix Greek yoghurt with lemon juice and a pinch of salt in a small bowl.
Grill
Heat a griddle pan over high heat. Cook both chicken breasts 5–6 minutes each side until internal temperature reaches 75°C/165°F with clear char lines. Rest 3 minutes, then slice thinly on the diagonal.
Toast
Warm both flour tortillas in a dry pan over medium heat for 30 seconds each side until pliable and warm.
Build
Spread lemon yoghurt dressing down the centre of each tortilla. Layer romaine, tomato, avocado, and sliced chicken across the centre of each in a neat stack.
Wrap and plate
Fold in the sides of each wrap and roll firmly into wraps, keeping the filling secure. Slice diagonally and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.