Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup sour cream
- 1/4 cup salsa
Feel free to substitute the chicken with tofu for a vegetarian twist or use Greek yogurt instead of sour cream for a lighter option. These wraps are versatile and can easily be adapted to suit your taste or dietary preferences.
Instructions
- Begin by marinating the chicken. In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Add the chicken breasts and coat them thoroughly. Let them marinate for at least 30 minutes to soak up all those wonderful flavors.
- Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked and slightly charred. I always use the “touch test” my abuela taught me — the chicken should feel firm to the touch.
- Once cooked, let the chicken rest for a few minutes before slicing it into strips. This resting time allows the juices to redistribute, keeping the chicken juicy and tender.
- Warm the flour tortillas slightly on the grill or in a skillet for about 30 seconds per side. This makes them more pliable and easier to roll.
- To assemble, lay out the tortillas and layer each with shredded lettuce, diced tomatoes, sliced chicken, avocado, cheddar cheese, a dollop of sour cream, and a spoonful of salsa.
- Roll up the tortillas tightly to enclose the filling. Slice them in half diagonally for a neat presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International