Time 10m Number Of Ingredients 14 Steps:
Cut the avocados in half and remove the pits. Scoop the flesh of each avocado into a large bowl. Mash the avocado with a fork or pastry cutter until the avocado is in chunks and/or smooth. Add the shredded chicken, tomatoes, cilantro, green onions, chili powder, paprika, garlic powder, cumin, coriander, salt and pepper to the bowl. Stir until everything is combined. Scoop the mixture into a tortilla, wrap up, and enjoy!
Time 45m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. Transfer chicken to an 8-in. square baking dish. Drizzle with lime juice. Sprinkle with garlic salt and 1/3 cup cilantro; top with onion. Bake, covered 25-30 minutes or until a thermometer reads 165°. Cool 10 minutes., Meanwhile, in a large bowl, combine tomatoes, avocado, cheese and remaining cilantro. Chop chicken; add to bowl. Drizzle with ranch dressing; toss to coat., Spoon chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. If desired, secure with toothpicks., ,
Time 30m Yield 8 serving(s) Number Of Ingredients 17 Steps:
Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill. Whisk together first 6 ingredients. Place chicken breasts in a heavy-duty zip-top plastic bag; pour half of vinegar mixture over chicken. Place bell pepper, onion, and avocado in a heavy-duty zip-top plastic bag; pour remaining vinegar mixture over vegetables. Seal bags, and chill at least 1 hour, tossing occasionally. Remove chicken and vegetables from marinades, discarding marinades. Grill chicken and vegetables, covered with grill lid, over medium-high heat (350* to 400F/ 175 to 205*C) 20 minutes or until chicken is done, turning once. Remove vegetables from grill when done. Cool; cut chicken and vegetables into strips. Spread tortillas with Avocado Mayonnaise. Place chicken and vegetables on tortillas; roll up. Cut in half diagonally.
Time 50m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.
Time 20m Yield 1 Number Of Ingredients 9 Steps:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper. Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste. Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.
Time 10m Yield 3 servings Number Of Ingredients 8 Steps:
Top tortillas with next 5 ingredients. Mix barbecue sauce and dressing; drizzle over tortillas. Roll up tortillas. Secure with toothpicks.
Number Of Ingredients 8 Steps:
In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.
Time 20m Yield 10 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first 13 ingredients. Spread over each of 10 bread slices; top with remaining bread.
More about “chicken avocado sandwich wrap recipes”
Time 40m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Combine all ingredients except tortillas and lettuce; chill for 1/2 hour. Spread 1/6 of mixture in each tortilla; top with 1/3 C lettuce and fold over to form a wrap.
