Chicken And Avocado Wraps Food

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CHILI-LIME CHICKEN AND AVOCADO WRAPS



Chili-Lime Chicken and Avocado Wraps image

This recipe is a combination of a couple of my other recipes - It uses my grilled Recipe #297408, cut into strips, as well as Recipe #292803. Of course, you can substitute whatever you'd like, but it might help to read through those two recipes to get a feel for the flavors first. This is scaled for a lunch-for-one, but of course, make as many as you like! Amounts are approximate, since I usually just fill up my tortilla until I can barely close it. :)

Provided by Gatorbek

Categories     Lunch/Snacks

Time 5m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 7

1 (10 inch) flour tortillas
3 ounces chicken breasts, marinated and grilled
2 tablespoons grated cheddar cheese (or your favorite Mexican blend)
1/4 avocado, sliced
1/4 cup black bean salsa (Bek's Black Bean Salsa/Pico De Gallo)
2 tablespoons sour cream
3 slices tomatoes

Steps:

  • (Optional step for a warm wrap) Put tortilla on a microwave-safe plate. Place chicken in the center, and sprinkle with cheese. Microwave on high for about 15 - 30 seconds, until cheese just begins to melt.
  • Add remaining ingredients.
  • Roll up and enjoy!

Nutrition Facts : Calories 564.2, Fat 30.5, SaturatedFat 10.8, Cholesterol 79.8, Sodium 605.7, Carbohydrate 43.8, Fiber 6.3, Sugar 3.4, Protein 29.4

CHICKEN-AVOCADO SANDWICH WRAP



Chicken-Avocado Sandwich Wrap image

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

1/2 cup balsamic vinegar
1/3 cup olive oil
1 tablespoon sugar
1 clove garlic, pressed
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts
1 large green bell pepper, quartered
1 large red bell pepper, quartered
1 large purple onion, cut into 3/4 inch thick slices
2 large avocados, peeled and sliced
8 (10 inch) flour tortillas
2 small avocados
1/2 cup mayonnaise
1 clove garlic, pressed
1 tablespoon lemon juice
2 tablespoons chopped fresh basil

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 AVOCADO WRAPS



Chicken Avocado Wraps image

I came up with this chicken avocado wrap while trying to figure out what to make for lunch one day. The recipe is now a favorite at my house. -Shiva Houshidari, Plano, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

2 chicken leg quarters, skin removed
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/8 teaspoon salt
Dash cayenne pepper
1/2 medium ripe avocado
2 tablespoons lime juice
4 whole wheat tortillas (8 inches), warmed
Fresh cilantro leaves, optional

Steps:

  • In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.

Nutrition Facts : Calories 329 calories, Fat 14g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 416mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein. Diabetic Exchanges

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