Basil Avocado Chicken Salad Wraps Food
GRILLED AVOCADO AND CHICKEN SALAD
Steps:
- Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
- Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
- Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
- Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
- Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.
BASIL-AVOCADO CHICKEN SALAD WRAPS
This recipe is paleo-friendly and ready in under 30 minutes.
Provided by preciosa2107
Categories Chicken Sandwiches
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix mashed avocados, lime juice, basil, garlic salt, and pepper together in a bowl. Add chicken, raisins, and walnuts to avocado mixture and stir until evenly coated. Spoon chicken mixture into lettuce leaves and roll leaves around filling.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 21.6 g, Cholesterol 105 mg, Fat 25.5 g, Fiber 9.1 g, Protein 42.7 g, SaturatedFat 4.1 g, Sodium 310.8 mg, Sugar 8 g
CHICKEN-AVOCADO SANDWICH WRAP
This recipe was adopted from the RecipeZaar account. The veggies can be broiled rather than grilled. I have not changed the recipe at all.
Provided by Annie H
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients.
- Cover and chill.
- Whisk together first 6 ingredients.
- Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken.
- Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables.
- Seal bags, and chill at least 1 hour, tossing occasionally.
- Remove chicken and vegetables from marinades, discarding marinades.
- Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400*F/ 175* to 205*C) 20 minutes or until chicken is done, turning once.
- Remove vegetables from grill when done.
- Cool; cut chicken and vegetables into strips.
- Spread tortillas with Avocado Mayonnaise.
- Place chicken and vegetables on tortillas; roll up.
- Cut in half diagonally.
CHICKEN WRAPS WITH COOL AVOCADO DRESSING
Make and share this Chicken Wraps With Cool Avocado Dressing recipe from Food.com.
Provided by Kaitlin Cav
Categories Lunch/Snacks
Time 10m
Yield 2 wraps, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut both avocados in half and scoop out the insides into a medium sized bowl. Smash until smooth. Add sour cream, salt, and one clove of crushed garlic (Note: If you love garlic, add another clove. Or wait a bit and taste before deciding).
- Next I sliced the peppers (julienne style), and tomatoes.
- After making sure my guacamole dressing had the right amount of flavor, I spread it out on each tortilla (these make big wraps - we are a family of four, so I made four wraps). I then I placed the leaf lettuce and chicken on top.
- On top of the chicken, I placed the peppers and tomatoes.
- Carefully rolled each tortilla and cut it in half.
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