Guacamole Chicken Wraps Food

GUACAMOLE CHICKEN WRAPS

Steps:

• Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 in. of edges. Roll up tightly.

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.

SPICY CHICKEN & AVOCADO WRAPS

Steps:

• Mix the chicken with the lime juice, chilli powder and garlic.
• Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
• Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

GUACAMOLE CHICKEN MELT

Steps:

• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning.
• Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper.
• Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.

CHICKEN AND AVOCADO WRAPS

Steps:

• Top tortillas with next 5 ingredients.
• Mix barbecue sauce and dressing; drizzle over tortillas.
• Roll up tortillas. Secure with toothpicks.

CHICKEN, GUACAMOLE & SUN-DRIED TOMATO WRAP

Steps:

• Sauté the chicken just until cooked, about 5 minutes per side.
• Dice the chicken and place put aside.
• To make the guacamole, in a small food processor, purée the avocado, mayonnaise, sour cream, lemon juice, garlic, hot sauce, salt and pepper.
• Mix guacamole into the chicken breast with the sun dried tomatoes.
• Place a lettuce leaf in the middle of each tortilla.
• Divide the chicken mixture in the middle of each tortilla.
• Fold up the bottom of each tortilla, fold in both sides and continue to roll.
• Cut in half.

CHICKEN-AVOCADO SANDWICH WRAP

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.

GUACAMOLE CHICKEN ROLL-UPS

Steps:

• Spread 1 tablespoon of guacamole over each tortilla. Layer with lettuce, tomatoes, chicken and cheese. Roll up tightly.

QUINOA GUACAMOLE CHICKEN WRAPS

Steps:

• After slicing the chicken breasts into thin cutlets, cook over medium heat until golden brown and set aside.
• Cook the quinoa at the same time by boiling water and simmering, covered, for about 15 minutes.
• Prep the veggies by quartering the cherry tomatoes, chopping the onions, cleaning out the avocado.
• Make the guacamole by mixing the salt, avocado, onions, and cherry tomatoes.
• When the quinoa is done, add it into the guacamole and add in the olive oil and balsamic vinegar, to taste.
• Spread the quinoa guacamole mixture onto your wraps, add in the chicken and some arugula and enjoy!

GUACAMOLE CHICKEN WRAPS

Steps:

• Spread guacamole over half of each tortilla. Layer with salsa, cheese, chicken and lettuce to within 2 inches of edges. Roll up tightly.