Grilled chicken wraps with avocado and tomato salsa

If wraps had a fan club, I’d be president—and these grilled chicken wraps with avocado and tomato salsa would be the unanimous anthem. Seriously, they hit every craving: smoky char, creamy avocado, zippy lime, and tomatoes that sing summer even when the calendar lies. I tossed together this combo on a weeknight because I wanted something fast, bright, and not messy enough to require changing clothes afterward.

Quick Facts

• Yield: Serves 4 (two wraps each)
• Prep Time: 20 minutes
• Cook Time: 12 minutes (about 6 minutes per side)
• Total Time: 32 minutes

Why This Recipe is Awesome

Because it balances textures and flavors in five glorious bites: smoky, juicy grilled **chicken**, creamy **avocado**, crisp red onion, and bright tomato salsa that pops. It stays light but satisfying, easy enough for a weeknight yet pretty enough for guests. Plus, the grill sound—sizzle, little char-y pops—makes you feel like you know what you’re doing. It’s so simple even your busiest week can manage it.

Ingredients

For the Main Dish:

• 1.5 lb boneless skinless chicken breasts (about 2 large breasts)
• 2 tbsp olive oil
• 1 tbsp lime juice (fresh)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ¾ tsp kosher salt
• ½ tsp black pepper
• 8 8-inch flour or whole wheat tortillas
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, quartered (or 2 medium tomatoes, diced)
• ¼ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional, for heat)
• 1 cup shredded lettuce (romaine or green leaf)
• ½ cup shredded cheddar or Monterey Jack (optional)

For the Sauce / Garnish:

• ½ cup plain Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 tbsp chopped cilantro
• Salt and pepper to taste

How I Make It

Step 1:

Pat the chicken dry and slice into ¾-inch strips so they cook fast and get more edge-to-center flavor. Toss the strips with 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, ¾ tsp salt, and ½ tsp pepper. Let it sit on the counter for about 15 minutes while you prep the salsa—this short rest lets the spices wake up without needing an overnight marinade.

Step 2:

Make the tomato salsa: mix 1 cup cherry tomatoes, ¼ cup red onion, 2 tbsp cilantro, and the optional jalapeño. Add a squeeze of lime and a pinch of salt. Taste for brightness—if the tomatoes feel shy, add another splash of lime. Toss the avocado slices in a little lime so they don’t brown while you grill.

Step 3:

Preheat your grill or grill pan to 450°F (or heat a heavy skillet on medium-high until it sings). Brush the grates or pan with oil to prevent sticking. Lay the chicken strips in a single layer and listen for that satisfying sizzle—music in my kitchen. Grill about 5–6 minutes per side for even char, turning once. Watch for golden edges and a juicy center.

Step 4:

Check doneness with an instant-read thermometer; pull the chicken at 165°F internal temperature. If you don’t have a thermometer, slice a thicker piece—look for no pink in the center and juices that run clear. Transfer the chicken to a plate and rest for 5 minutes so the juices redistribute; that resting step keeps things wonderfully juicy.

Step 5:

Warm the tortillas on the grill for 15–20 seconds per side until pliable and slightly charred. Layer shredded lettuce, a few slices of avocado, grilled chicken, generous spoonfuls of the tomato salsa, a sprinkle of cheese if using, and a drizzle of the lime-yogurt sauce. Roll tight and cut in half. Serve with extra lime wedges and more cilantro for color.

Pro Tips

• For even cooking, pound thicker parts of the chicken to an even thickness or slice into strips as directed. Even thickness = even cook.
• If your grill sticks, oil the chicken lightly instead of the grates and use a hot, clean grill—wait until it’s smoking slightly before adding chicken.
• Don’t mash the avocado into submission; slice or chunk it for texture contrast against the grilled meat.
• Make the salsa up to 4 hours ahead and keep chilled; the flavors meld nicely, but add avocado just before serving to avoid browning.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap grilled chicken for firm tofu (press it first) for a vegetarian version; marinate longer for extra flavor.
• Use corn tortillas for a gluten-free option; they add a nice corn sweetness but hold slightly less filling than flour tortillas.
• Replace Greek yogurt in the sauce with dairy-free yogurt or a simple olive oil-lime drizzle to keep it dairy-free.
• If you lack fresh tomatoes, use a cup of drained canned diced tomatoes and boost lime and cilantro for brightness.

Variations & Tips

• Spicy: add a chipotle in adobo to the sauce or double the jalapeño in the salsa.
• Kid-friendly: omit jalapeño and use mild cheddar; serve components deconstructed so picky eaters can customize.
• Mediterranean twist: swap cumin and chili powder for oregano and lemon; add feta instead of cheddar.
• BBQ version: brush the chicken with your favorite BBQ sauce in the last 2 minutes on the grill for sticky glaze.
• Meal-prep twist: grill an extra batch of chicken and store separately for quick wraps all week.
• Creative twist: add mango to the salsa for a sweet contrast with the smoky chicken.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the salsa and sauce up to 24 hours ahead and refrigerate. Grill the chicken the day you serve for best texture, or reheat gently in a skillet to keep it juicy.

Can I double the recipe?

Sure thing. Use two grill pans or work in batches on the grill to avoid crowding. Cook time per piece stays the same; just watch spacing.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping, and add a splash of lemon for brightness.

How do I know it’s done?

Chicken cooks to 165°F. Look for golden char on the outside and no pink inside. Juices should run clear and the meat should feel firm but springy.

What if I don’t have ingredient X?

Swap missing items with pantry staples: no lime? Use lemon. No cilantro? Try parsley with a little extra lime. No yogurt? Use sour cream or a drizzle of olive oil and lime.

How I Like to Serve It

I love these wraps for busy weeknights with a side of sweet potato fries or a crisp corn salad. They work great for backyard dinners, casual lunch gatherings, or packing for a picnic. Pair with an ice-cold beer or a sparkling lemonade for a summer vibe. In colder months, a warm tortilla and hot sauce turn this into cozy comfort.

Notes

• Store leftover components separately in airtight containers for up to 3 days; assemble just before eating to keep tortillas from sogging.
• Safe cooking temp for chicken: 165°F. Rest the meat for 5 minutes after cooking to lock juices.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These wraps reward a little attention with huge flavor and very little effort.