Save This hearty Grilled Chicken Avocado-Lime Wrap has become my go-to lunch option for busy weekdays when I need something satisfying yet fresh. The combination of smoky grilled chicken with creamy avocado-lime slaw creates a perfect balance of flavors that keeps me energized all afternoon.
I first developed this recipe during a particularly hectic work week when I needed something I could prepare ahead and take to the office. My colleagues immediately asked for the recipe after seeing (and smelling) my lunch, and it's been a staple in my rotation ever since.
Ingredients
- Chicken breast fillets: fresh or frozen and thawed completely for best texture and even cooking
- Olive oil: helps the seasonings adhere to the chicken and prevents sticking
- Smoked paprika: adds a subtle smoky flavor that elevates the entire wrap
- Garlic powder: provides aromatic depth without the bite of fresh garlic
- Ripe avocado: choose ones that yield slightly to gentle pressure for perfect creaminess
- Greek yogurt: adds protein and tanginess while making the slaw extra creamy
- Fresh lime: brightens the entire dish and prevents avocado browning
- Honey: balances the acidity with just a touch of sweetness
- Cabbage mix: provides crunch and color use pre shredded to save time
- Shredded carrot: adds natural sweetness and beautiful color contrast
- Large flour tortillas: look for the burrito size for proper wrapping capacity
- Cherry tomatoes: burst with fresh flavor choose ripe ones for best taste
- Fresh cilantro: adds bright herbal notes that complement the lime perfectly
Instructions
- Prepare the Chicken:
- Season chicken breasts generously with the olive oil, smoked paprika, garlic powder, salt, and pepper, making sure to coat both sides evenly. Allow the chicken to sit with seasonings for at least 5 minutes while you heat your grill or pan. This gives the flavors a chance to penetrate the meat before cooking.
- Grill to Perfection:
- Heat your grill or skillet to medium high heat until it's properly hot before adding the chicken. Cook for exactly 4 to 5 minutes per side, avoiding the temptation to flip too early. Look for nice grill marks or browning before tning. The chicken is done when it feels firm but still slightly springy when pressed and reaches 165°F internally.
- Rest and Slice:
- Transfer the cooked chicken to a cutting board and let it rest undisturbed for at least 5 minutes. This critical step allows the juices to redistribute throughout the meat instead of running out when cut. Slice the chicken against the grain into thin strips about 1/4 inch thick for the most tender eating experience.
- Create the Avocado Lime Slaw:
- In a medium bowl, mash the ripe avocado until mostly smooth but with some small chunks remaining for texture. Add the Greek yogurt, fresh lime juice, and honey, whisking until well combined. Season generously with salt and pepper to taste, remembering thatthe cabbage will dilute the flavors.
- Combine the Slaw:
- Add the shredded cabbage mix and carrots to the avocado mixture, tossing thoroughly with tongs or your hands until every piece of vegetable is coated with the creamy dressing. The slaw should be moist but not dripping. Let it sit for 5 minutes to allow flavors to meld while you prepare the tortillas.
- Warm the Tortillas:
- Heat a dry skillet over medium heat and warm each tortilla for about 15 seconds per side until they become soft and pliable but not crisp. This makes them easier to fold without breaking. Keep warmed tortillas covered with a clean kitchen towel to maintain softness while you work.
- Assemble Your Wraps:
- Lay each warm tortilla flat on a work surface. Spread a generous layer of the avocado lime slaw across the bottom third of the tortilla, leaving a one inch border at the bottom and sides. Arrange the sliced chicken in a single layer on top of the slaw, followed by halved cherry tomatoes and fresh cilantro leaves.
- Perfect Rolling Technique:
- Fold the bottom edge of the tortilla up over the filling, then fold in both sides. Continue rolling upward, keeping the sides tucked in, until you have a tight cylinder. The moisture from the slaw will help seal the wrap. For neater eating, wrap the bottom half in parchment paper or foil if serving immediately.
Save The avocado is truly the star ingredient in this recipe. I discovered that mashing it with Greek yogurt not only stretches the avocado further but creates an amazingly creamy texture that clings perfectly to the cabbage. My daughter who typically avoids vegetables will happily eat this slaw by the spoonful, which feels like a major parenting win.
Make-Ahead Tips
These wraps can be prepared in stages to save time during busy weekdays. The chicken can be grilled up to three days in advance and stored in an airtight container in the refrigerator. The avocado lime slaw is best made within 24 hours of serving, but you can prep all the vegetables ahead of time.
When making wraps for later, I recommend keeping the components separate and assembling just before eating. If you must pre assemble, wrap tightly in parchment paper, then in aluminum foil, and refrigerate for up to 8 hours. The acid from the lime helps prevent the avocado from browning too quickly.
Ingredient Substitutions
The beauty of these wraps lies in their versatility. For a vegetarian version, replace the chicken with grilled halloumi cheese or extra firm tofu marinated in the same spices. Plant based yogurt works wonderfully in place of Greek yogurt for a dairy free option.
If you prefer different vegetables, try adding thinly sliced bell peppers, cucumber, or radishes for extra crunch. Red onion adds a pleasant bite, while mango provides a sweet tropical twist that pairs beautifully with the lime and avocado.
For a lower carb alternative, use large lettuce leaves instead of tortillas. Butter lettuce or collard greens work particularly well. Just blanch the collard greens briefly to make them more pliable before filling and rolling.
Serving Suggestions
These wraps make a complete meal on their own, but they pair beautifully with sides to round out your lunch or dinner. A simple side of tortilla chips with fresh salsa adds a satisfying crunch, while a light soup like gazpacho complements the flavors perfectly in summer.
For entertaining, cut the wrapped tortillas into pinwheels and secure with toothpicks for an impressive appetizer. Serve alongside a platter of fresh crudités and a bowl of extra avocado lime dressing for dipping.
I love to set up a DIY wrap station when hosting casual gatherings. Arrange all components in separate bowls and let guests build their own creations. This interactive approach always generates conversation and accommodates different dietary preferences with minimal extra effort.
Save Follow these tips for consistently delicious and perfectly assembled Grilled Chicken Avocado-Lime Wraps every time.
Recipe FAQ
- → How can I keep the chicken juicy?
Allow the chicken to rest after grilling. Thinly slicing against the grain ensures tenderness and retains moisture.
- → What can I substitute for Greek yogurt in the slaw?
Use sour cream or plain yogurt for similar creaminess if Greek yogurt isn’t available or desired.
- → Can I use a grill pan instead of an outdoor grill?
Yes, a stovetop skillet or grill pan works well to achieve a similar char and flavor on the chicken.
- → How should I store leftovers?
Wrap assembled wraps in parchment and refrigerate for up to a day. Keep components separate for best texture.
- → Are there vegetarian alternatives for the chicken?
Grilled tofu or chickpea patties are great substitutes for a meatless version, offering memorable flavors and texture.