Ingredients:

  • 200g chicken breast, thinly sliced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp salt
  • 0.25 tsp cracked black pepper
  • 1 large ripe avocado (approx. 200g)
  • 1 tbsp fresh lime juice
  • 1 tbsp non-fat Greek yogurt
  • 2 large whole wheat tortillas (approx. 60g each)
  • 0.5 cup shredded romaine lettuce
  • 0.25 cup cherry tomatoes, quartered
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Season the sliced chicken breast with smoked paprika, cumin, salt, and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 5 minutes until golden, opaque, and slightly charred on the edges. Remove from heat and let them rest on a plate for 2 minutes to allow juices to redistribute.
  2. In a small mixing bowl, mash the avocado flesh with lime juice and Greek yogurt until reaching a creamy consistency with small buttery chunks remaining. Season with a pinch of salt.
  3. Place the tortillas on a dry pan for 15 seconds per side until soft and flexible. Heating the tortilla prevents it from cracking when you start the folding process.
  4. Lay the tortillas flat and spread half of the avocado mixture onto the center of each, leaving a 2cm border at the edges. Place the 0.5 cup shredded romaine lettuce directly on top of the avocado. Note: this lettuce layer protects the tortilla from getting soggy.
  5. Divide the rested chicken evenly between the two wraps. Top with the 0.25 cup quartered cherry tomatoes and 2 tbsp chopped cilantro.
  6. Fold the sides of the tortilla inward toward the center. Then, starting from the bottom, roll the tortilla tightly over the fillings, keeping everything tucked in firmly as you go.
  7. Optional but recommended: place the wrap seam side down in the hot skillet for 30 seconds until the edge is sealed and crispy. This welds the wrap together so it doesn't unravel.