Chicken, Avocado And Tomato Wraps Recipe

Name: Chicken, Avocado And Tomato Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1/2-pound skinless, boneless chicken breast halves, pounded 1/4 inch thick; 2 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; Vegetable oil, for the grill; 1/2 pound Swiss chard leaves or spinach leaves; 2 cups whole milk yogurt, drained overnight; 2 large garlic cloves, minced; Four 9-by-10-inch sheets of lavash; 6 ounces Monterey Jack cheese, thinly sliced; 2 avocados, cut crosswise into 1/4-inch slices; 1 tablespoon plus 1 teaspoon fresh lemon juice; Hot sauce; 2 large yellow tomatoes, sliced 1/4 inch thick

Servings: persons

Two 1/2-pound skinless, boneless chicken breast halves, pounded 1/4 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Vegetable oil, for the grill
1/2 pound Swiss chard leaves or spinach leaves
2 cups whole milk yogurt, drained overnight
2 large garlic cloves, minced
Four 9-by-10-inch sheets of lavash
6 ounces Monterey Jack cheese, thinly sliced
2 avocados, cut crosswise into 1/4-inch slices
1 tablespoon plus 1 teaspoon fresh lemon juice
Hot sauce
2 large yellow tomatoes, sliced 1/4 inch thick

1
Light a grill or preheat a grill pan. Brush the chicken breasts with olive oil and season with salt and pepper. Lightly brush the grate or grill pan with vegetable oil and cook the chicken over a hot fire until browned and just cooked through, about 3 minutes per side. Transfer to a plate and let cool to room temperature.
2
In a medium saucepan of boiling water, blanch the chard leaves for 1 1/2 minutes; blanch the spinach for 30 seconds. Drain well. Let cool slightly, then squeeze dry and coarsely chop. In a large bowl, mix the chard with the 2 tablespoons of olive oil and season with salt. Stir in the drained yogurt and the garlic and season with salt and pepper.
3
For each wrap, arrange 2 sheets of lavash on a work surface, overlapping the short sides by 5 inches. Tuck half of the cheese slices under the overlapping flap to within 1/2 inch of the edge. Spread half of the avocado slices on top of the overlapping flap and sprinkle with half of the lemon juice; season generously with salt, pepper and hot sauce. Top with half of the tomato slices and season with salt and pepper. For each wrap, fold 1 of the flaps of lavash over the tomatoes and spread half of the chard on the lavash. Top with a chicken breast, trimming it to fit. Fold the second lavash flap over the chicken. Repeat to assemble the second sandwich. Tightly wrap the sandwiches in foil and refrigerate until firm or for up to 4 hours.
4
Light a grill. Unwrap the sandwiches and brush both sides with olive oil. Lightly brush the grate with vegetable oil. Grill the sandwiches over a low fire, cheese side down, for about 4 minutes, or until the cheese melts and the lavash is crisp. Using 2 large spatulas, carefully flip the sandwiches and grill for 5 minutes longer, or until they are heated through and very crisp. Transfer to a cutting board. Using a serrated knife, cut each sandwich crosswise into thirds and serve.
5
Wine Recommendation: An ice-cold, very dry pilsner-style beer, such as Pilsner Urquell or Grolsch, will pair well with the tangy, spicy flavors of this sandwich.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Two 1/2-pound skinless, boneless chicken breast halves, pounded 1/4 inch thick, 2 tablespoons extra-virgin olive oil, plus more for brushing, Salt and freshly ground pepper, Vegetable oil, for the grill, and more.

Yes, Chicken, Avocado And Tomato Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Avocado And Tomato Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions