Golden, crisp tortillas packed with smoky, spice-rubbed chicken and melted Monterey Jack are the heart of this one, and the flavor doesn't stop there. A bright, chunky pico de gallo built from diced Roma tomatoes, jalapeño, and fresh lime juice adds a punchy contrast, while a creamy blended avocado crema with garlic and cilantro brings everything together in one cool, velvety swipe. The chicken gets rubbed with chili powder, cumin, smoked paprika, and garlic powder before it's seared until golden and juicy, then shredded for maximum flavor in every fold. Pressed until the outside is crackly-crisp and the cheese pulls in gooey strings, these wedges are made for dunking straight into that crema. It's a satisfying, weeknight-friendly dinner that comes together fast and holds up beautifully as a gluten free favorite in regular rotation.
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Make the pico de gallo: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and toss to combine. Taste and adjust salt, then set aside at room temperature while you prepare the rest of the recipe.
Make the avocado crema: combine the avocado flesh, sour cream, lime juice, garlic, cilantro, salt, and 2 tbsp water in a blender or food processor and blend until completely smooth, about 30–45 seconds. Add the remaining 1 tbsp water if needed to reach a pourable, spoonable consistency. Taste and adjust salt. Transfer to a bowl and press a piece of plastic wrap directly onto the surface to prevent browning.
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