Summer Grilled Chicken Wraps (Print Version)
Juicy grilled chicken wrapped with fresh avocado mango salsa in soft tortillas
# What You 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 - ½ teaspoon garlic powder
07 - Salt and freshly ground black pepper, to taste
→ Avocado Mango Salsa
08 - 1 ripe mango, diced
09 - 1 ripe avocado, diced
10 - ½ red onion, finely chopped
11 - ½ red bell pepper, diced
12 - ¼ cup fresh cilantro, chopped
13 - 1 jalapeño, 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 - ½ cup sour cream or Greek yogurt (optional)
19 - Lime wedges, for serving
# Directions:
01 - In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts evenly with the marinade and let rest for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Cook the marinated chicken for 6 to 7 minutes per side until fully cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
03 - In a medium bowl, gently toss together the diced mango, diced avocado, finely chopped red onion, diced red bell pepper, chopped cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Taste and adjust seasoning as needed.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them in a damp paper towel for 20 to 30 seconds until pliable.
05 - Layer each warm tortilla with shredded lettuce, sliced grilled chicken, a generous spoonful of avocado mango salsa, and a dollop of sour cream or Greek yogurt if desired.
06 - Roll each wrap tightly, tucking in the sides as you go. Slice in half on the diagonal and serve immediately with lime wedges alongside.
# Expert Tips:
01 -
- The salsa is so good you will catch yourself eating it with a spoon before the wraps are even assembled.
- Everything comes together in about half an hour with zero fuss.
- It feels like a restaurant dish but requires nothing more than a grill pan and a cutting board.
02 -
- Do not skip the resting step for the chicken or you will lose juices onto the cutting board instead of keeping them in each slice.
- Dice the avocado last, right before folding it into the salsa, because it browns faster than you expect.
- Corn tortillas work for a gluten free version but they are more fragile, so warm them extra well and double layer if needed.
03 -
- Score the mango flesh in a crosshatch pattern before scooping it out with a spoon for perfectly uniform dice every time.
- If your tortillas keep cracking, try stacking them and wrapping the whole pile in a barely damp clean kitchen towel then microwaving for thirty seconds.