Summer Grilled Chicken Wraps (Printable)
Juicy grilled chicken meets creamy avocado mango salsa in soft tortillas. A vibrant, refreshing handheld meal perfect for summer.
# What You'll Need:
→ 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 - 1/2 teaspoon garlic powder
07 - Salt and freshly ground black pepper, to taste
→ Avocado Mango Salsa
08 - 1 ripe mango, peeled and diced
09 - 1 ripe avocado, pitted and diced
10 - 1/2 medium red onion, finely chopped
11 - 1/2 medium red bell pepper, diced
12 - 1/4 cup fresh cilantro leaves, chopped
13 - 1 fresh jalapeño pepper, seeded and minced (optional)
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ Assembly
16 - 4 large flour tortillas (or gluten-free wraps)
17 - 2 cups shredded lettuce
18 - 1/2 cup sour cream or plain Greek yogurt (optional)
19 - Fresh lime wedges, for serving
# How To Make It:
01 - In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper until well combined. Coat the chicken breasts evenly with the marinade and allow them to rest for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a medium bowl, gently combine the diced mango, diced avocado, chopped red onion, diced red bell pepper, cilantro, minced jalapeño (if using), lime juice, and salt. Toss lightly to coat all ingredients without mashing the avocado. Set aside.
04 - Heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or warm them in the microwave wrapped in a damp paper towel for 20 to 30 seconds until pliable.
05 - Lay each warmed tortilla flat and layer with shredded lettuce, sliced grilled chicken, a generous spoonful of the 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 on the side.
# Tips from dashanddishes:
01 -
- The salsa alone is worth making this recipe and you will find yourself eating it straight from the bowl with a spoon.
- Everything comes together in about half an hour which feels almost like magic on a weeknight.
02 -
- Do not flip the chicken more than once because every unnecessary flip releases juices and dries out the meat.
- Adding the lime juice to the salsa right before assembling prevents the avocado from turning brown and keeps everything looking gorgeous.
03 -
- Pound the chicken to even thickness before marinating so it cooks uniformly and you never end up with a dry end and a raw center.
- Dice the mango slightly larger than the avocado so the sweet chunks remain distinct and the salsa feels textured rather than mushy.