AVOCADO CHICKEN WRAPS
These avocado chicken wraps are loaded with chicken, avocado, grape tomatoes, and cilantro. This recipe is perfect for lunch or dinner. And the best part of all... it only takes 5-10 mintues to make!
Provided by Whitney Wright
Categories Main Course
Time 10m
Number Of Ingredients 14
Steps:
- Cut the avocados in half and remove the pits. Scoop the flesh of each avocado into a large bowl. Mash the avocado with a fork or pastry cutter until the avocado is in chunks and/or smooth.
- Add the shredded chicken, tomatoes, cilantro, green onions, chili powder, paprika, garlic powder, cumin, coriander, salt and pepper to the bowl. Stir until everything is combined.
- Scoop the mixture into a tortilla, wrap up, and enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 16 g, Protein 21 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 370 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving
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 AVOCADO WRAPS
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
CHICKEN, MANGO, AND AVOCADO WRAP
A power wrap from More Magazine, November 2007. Sounds great but I am posting for safe keeping. Easy because it uses cooked chicken. No real cooking involved here.
Provided by Oolala
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix chicken, mango, avocado, basil, mayonnaise and curry powder; (mix gently).
- Add scallion, if using.
- Place mixture in the middle of a whole grain tortilla or wrap and roll up, and serve.
Nutrition Facts : Calories 260.7, Fat 10.5, SaturatedFat 1.4, Cholesterol 1.3, Sodium 496.4, Carbohydrate 38.3, Fiber 3.6, Sugar 8.1, Protein 5.8
AVOCADO-RANCH CHICKEN WRAPS
My grandchildren love these wraps. My daughter gave me the recipe years ago, and now I make them as an afternoon snack or a light meal. I make the dressing from a simple ranch dressing mix. -Janice Stoltenow, Lebanon, Missouri
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,
Nutrition Facts : Calories 610 calories, Fat 33g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 1232mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.
AN EASY CHICKEN-AVOCADO SANDWICH
I don't usually have a lot of time to make myself lunch or dinner but I still like to eat good things so I made up this recipe...
Provided by Little Annie
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Toast bagel until golden.
- Cut the avocado into thin strips and place on bagel.
- Place chicken on top of avocado.
- Place lettuce on top of chicken and finish with the sour cream.
- Add top of bagel and enjoy!
- If you want you can also add some cillantro for an extra kick!
CHICKEN AVOCADO BACON WRAP
I had some leftover chicken and came up with this with other ingredients I almost always have on hand. It is a favorite lunch of mine now. Cook time is actually chill time.
Provided by JenniferK2
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all ingredients except tortillas and lettuce; chill for 1/2 hour.
- Spread 1/6 of mixture in each tortilla; top with 1/3 C lettuce and fold over to form a wrap.
Nutrition Facts : Calories 566.8, Fat 33.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 922.8, Carbohydrate 43.4, Fiber 4.5, Sugar 2.8, Protein 23.8
CHICKEN AND AVOCADO PANINI SANDWICHES
The tastes of summer are terrific in this quick fix meal. You do NOT need a panini press for this sandwich.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat panini press to medium. (Or can grill on skillet or George Foreman).
- Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
- Spread thin layer of mayo on bread slices.
- Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
- Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).
CHICKEN AND AVOCADO WRAPS
Make these Chicken and Avocado Wraps with lettuce, tomato and avocado. Chicken and Avocado Wraps are a great idea for a luncheon with friends.
Provided by My Food and Family
Categories Lunch
Time 10m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Top tortillas with next 5 ingredients.
- Mix barbecue sauce and dressing; drizzle over tortillas.
- Roll up tortillas. Secure with toothpicks.
Nutrition Facts : Calories 440, Fat 18 g, SaturatedFat 3.5 g, TransFat 1 g, Cholesterol 45 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g
CHICKEN, AVOCADO, AND BACON LETTUCE WRAP
This recipe uses rotisserie chicken to create an easy and delicious bacon lettuce wrap including avocado.
Provided by ERIKIM21
Categories Appetizers and Snacks Wraps and Rolls
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
- Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
- Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
- Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 35.8 g, Cholesterol 54.3 mg, Fat 40.9 g, Fiber 17.5 g, Protein 26.3 g, SaturatedFat 7.8 g, Sodium 628.8 mg, Sugar 10.6 g
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