Summer Grilled Chicken Wraps Avocado Mango (Printable)
Juicy grilled chicken with fresh avocado mango salsa in warm tortillas
# What You'll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - Salt and freshly ground black pepper, to taste
→ Avocado Mango Salsa
08 - 1 ripe mango, diced
09 - 1 ripe avocado, diced
10 - ½ red onion, finely chopped
11 - ½ red bell pepper, diced
12 - ¼ cup fresh cilantro, chopped
13 - 1 jalapeño pepper, seeded and minced (optional)
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ Assembly
16 - 4 large flour tortillas (or gluten-free wraps)
17 - 2 cups shredded lettuce
18 - ½ cup sour cream or Greek yogurt (optional)
19 - Lime wedges, for serving
# Directions:
01 - In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper until well combined. Coat the chicken breasts evenly with the marinade and allow them to rest for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a medium bowl, gently toss together the diced mango, diced avocado, chopped red onion, diced red bell pepper, cilantro, minced jalapeño (if using), lime juice, and salt. Fold carefully to combine without mashing the avocado. Set aside.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them in a stack for 20 to 30 seconds until pliable.
05 - Lay each warm tortilla flat and layer with shredded lettuce, sliced grilled chicken, a generous spoonful of avocado mango salsa, and a dollop of sour cream or Greek yogurt if desired.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom. Slice each wrap in half on a diagonal and serve immediately with lime wedges alongside.
# Expert Advice:
01 -
- The salsa alone is worth making and you will want to put it on everything from tacos to scrambled eggs.
- Everything cooks in under twenty minutes so your kitchen stays cool and you stay happy.
- It feels like something you would order at a beachside restaurant but costs a fraction and tastes fresher.
02 -
- Dice the avocado right before assembling or toss it with extra lime juice to prevent it from turning brown and looking unappetizing.
- Do not skip the chicken resting step because slicing too early lets all the juices escape onto your cutting board instead of staying in the meat.
03 -
- Pound the chicken to even thickness before marinating so it cooks uniformly and you avoid dry edges with underdone centers.
- Cut the mango along its flat seed in a grid pattern and flip the skin inside out for perfect cubes every single time.