American · Lunch
California Chicken Avocado Wrap
A West Coast staple, grilled chicken breast with ripe avocado, crisp romaine, tomato, and lemon yoghurt dressing wrapped in a warm flour tortilla.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
485Calories
38gProtein
16gFat
45gCarbs
5gSugar
6gFiber
680mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Flatten both chicken breasts to even thickness. Rub with olive oil, garlic powder, salt, and pepper. Shred romaine lettuce and thinly slice tomatoes. Slice avocado. Mix Greek yoghurt with lemon juice and a pinch of salt in a small bowl.
2
Grill
Heat a griddle pan over high heat. Cook chicken 5–6 minutes each side until internal temperature reaches 75°C/165°F with clear char lines. Rest 3 minutes, then slice thinly on the diagonal.
3
Toast
Warm each flour tortilla in a dry pan over medium heat for 30 seconds each side until pliable and warm.
4
Build
Spread lemon yoghurt dressing down the centre of each tortilla. Layer romaine, tomato, avocado, and sliced chicken across the centre in a neat stack on both wraps.
5
Wrap and plate
Fold in the sides and roll firmly into wraps, keeping the filling secure. Slice diagonally and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g (11.3 oz) boneless skinless chicken breast
- 1 ripe avocado
- 80g (2.8 oz) romaine lettuce
- 2 medium tomatoes
- 2 large flour tortillas
- 4 tbsp plain Greek yogurt
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 4 tsp olive oil