Gluten Free Chicken Avocado Wrap

Total time35 min

Prep time20 min

Cook time15 min

Smoky, spiced chicken meets creamy avocado and a bright lime-dressed slaw all tucked into a warm, toasted tortilla — this wrap delivers serious flavor in every bite. It comes together for four people without any complicated techniques, just solid seasoning, a hot pan, and good ingredients. The chicken gets rubbed with cumin, smoked paprika, and garlic powder before being seared to a deep golden crust, then sliced thin against the grain so every piece stays juicy and tender. Wraps can be a minefield when you're avoiding gluten, since most flour tortillas are obviously off the table and cross-contamination at restaurants is a real concern — here you're fully in control, using certified gluten free tortillas warmed right in the same skillet. The avocado is sliced fresh and layered in with crisp romaine, halved cherry tomatoes, and cilantro tossed in lime juice and olive oil, so the whole thing feels light and fresh rather than heavy. A splash of hot sauce at the end is optional but highly recommended if you want a little kick. Roll them up tight and serve immediately while the tortillas are still warm and pliable — these are the kind of wraps that make you forget you ever needed a different version.

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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
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
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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