Nickel Allergy Friendly Gluten Free Chicken Avocado Wrap
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large)
- 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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