California Chicken Avocado Wrap

How to Make California Chicken Avocado Wraps

Season the chicken breasts with garlic powder, smoked paprika, salt, and black pepper.

Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.

Meanwhile, combine Greek yogurt, lime juice, cilantro, garlic powder, and salt in a small bowl.

Warm the tortillas briefly in a dry skillet or microwave until soft and flexible.

Spread some of the yogurt sauce over each tortilla. Add mixed greens, sliced chicken, avocado, cherry tomatoes, red onion, and Monterey Jack cheese.

Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half and serve immediately.

Tips

Use ripe but firm avocados so they hold their shape inside the wrap. For extra California-style freshness, add cucumber, sprouts, or a little fresh salsa.

You can also grill the chicken instead of cooking it in a skillet for a smoky flavor.

Variations

• California Turkey Wrap: Replace the chicken with sliced roasted turkey.
• Vegetarian California Wrap: Skip the chicken and add black beans, grilled vegetables, or chickpeas.
• Spicy California Wrap: Add sliced jalapeños or chipotle sauce.

What to Serve With California Chicken Wraps

Serve these wraps with a fresh green salad, sweet potato fries, grilled vegetables, fresh fruit, or tortilla chips with salsa.

Storage

Store the cooked chicken separately in an airtight container in the refrigerator for up to 3–4 days. For the best texture, assemble the wraps shortly before serving so the tortillas and vegetables don’t become soggy.

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