Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breasts
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados
  • 1/4 cup (60ml) Greek yogurt
  • 2 tablespoons (30ml) lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 4 large flour tortillas (10-12 inch diameter)
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup (100g) shredded romaine lettuce
  • 1/2 cup (50g) crumbled feta cheese (optional)

Instructions:

  1. In a bowl, whisk together marinade ingredients. Add chicken breasts and ensure they are coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a food processor or blender, combine all avocado crema ingredients. Blend until smooth and creamy. Taste and adjust seasoning as needed. Transfer to a bowl and set aside.
  3. Preheat grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice it into strips.
  4. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
  5. Spread a generous amount of avocado crema onto each tortilla. Layer with romaine lettuce, sliced red pepper, red onion, grilled chicken strips, and feta cheese (if using).
  6. Fold in the sides of the tortilla, then tightly roll up from the bottom.
  7. Cut the wraps in half (optional) and serve immediately.