Chicken Wrap Recipe

Season and warm the chicken

In a skillet with a little oil over medium heat, add the 2 cups of cooked chicken. Season with 0.5 tsp cumin, 0.25 tsp garlic powder, 0.25 tsp salt, and 0.25 tsp black pepper. Sauté until warmed through and lightly coated with spices, then remove from heat.

Prepare the lime-ranch sauce

In a small bowl, whisk together 0.25 cup ranch dressing (or yogurt sauce) with 1 tablespoon lime juice. Season with a pinch of salt and pepper if desired. Set aside.

Chop vegetables

Wash and shred the lettuce. Dice the tomatoes and cucumber, and finely chop the red onion. Place each in separate bowls for easy assembly.

Prep the avocado

Slice the avocado into wedges or thin slices. If desired, drizzle a tiny amount of lime juice to prevent browning.

Warm the tortillas

Warm the four large flour tortillas in a dry skillet for about 10-15 seconds per side, or wrap in foil and warm in the oven until pliable.

Assemble the wraps

Lay a tortilla flat. Spread about 1 tablespoon of the sauce onto the center. Layer with 0.5 cup lettuce, 1 cup tomatoes, 0.5 cup cucumber, 0.25 cup red onion, 2 cups chicken, 0.5 cup cheddar cheese, and 1 avocado slice. Drizzle a bit more sauce over the fillings if desired.

Roll and slice

Fold the sides inward and roll the tortilla tightly from bottom to top to form a wrap. Slice each wrap in half on a diagonal and serve immediately.