Low Sodium Gluten Free Chicken Avocado Wrap

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Gluten Free Chicken Avocado Wrap

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the wraps

2 ripe avocados, halved, pitted, and sliced
2 cups romaine lettuce, thinly sliced
1 cup cherry tomatoes, halved
¼ cup fresh cilantro leaves
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large gluten free tortillas (10-inch)

For serving

hot sauce, to taste (optional)

Instructions

1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the cumin, smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of each breast, then drizzle with 1 tbsp olive oil and rub to coat.
2
Heat a grill pan or large (12-inch) skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.

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