Summer Grilled Chicken Wraps (Print Version)
Juicy grilled chicken wrapped with creamy avocado mango salsa in soft tortillas—a vibrant, refreshing meal perfect for warm weather.
# 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, peeled and diced
09 - 1 ripe avocado, peeled, pitted and diced
10 - ½ red onion, finely chopped
11 - ½ red bell pepper, cored and diced
12 - ¼ cup fresh cilantro leaves, 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
# Steps:
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, cover, and let rest for at least 10 minutes at room temperature.
02 - Preheat an outdoor 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, or 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 combine the diced mango, diced avocado, chopped red onion, diced red bell pepper, cilantro, minced jalapeño (if using), lime juice, and salt. Toss lightly to coat all ingredients without mashing the avocado. Set aside.
04 - Heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 20 to 30 seconds until pliable.
05 - Lay each warm tortilla flat on a work surface. 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, then roll up tightly from the bottom to form a secure wrap. Slice diagonally in half and serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The contrast of smoky chicken against that cool, sweet salsa is the kind of flavor combo that makes people close their eyes when they take a bite.
- Everything comes together fast enough that you still have energy left to actually enjoy your summer evening.
02 -
- Do not skip the resting step for the chicken because slicing too early sends all those juices straight onto your cutting board instead of into your wrap.
- Dice the mango and avocado as uniformly as you can because uneven chunks make the salsa fall apart and the texture becomes messy instead of clean.
03 -
- Pat the chicken completely dry before adding the marinade because excess moisture prevents that beautiful sear from forming.
- Make the salsa first and let it sit while you cook the chicken because the flavors meld and improve dramatically with even fifteen minutes of rest time.