Summer Grilled Chicken Wraps (Printable)
Juicy grilled chicken wrapped with fresh avocado mango salsa in warm tortillas
# What You’ll Need:
→ Grilled Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - Salt and freshly ground black pepper, to taste
→ Avocado Mango Salsa
08 - 1 ripe mango, diced
09 - 1 ripe avocado, diced
10 - ½ red onion, finely chopped
11 - ½ red bell pepper, diced
12 - ¼ cup fresh cilantro, chopped
13 - 1 jalapeño pepper, seeded and minced (optional)
14 - 2 tablespoons fresh lime juice
15 - Salt, to taste
→ Assembly
16 - 4 large flour tortillas (or gluten-free wraps)
17 - 2 cups shredded lettuce
18 - ½ cup sour cream or Greek yogurt (optional)
19 - Lime wedges, for serving
# How To Make:
01 - In a small bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, salt, and pepper until well combined. Coat the chicken breasts evenly with the marinade and allow them to rest for at least 10 minutes at room temperature.
02 - Preheat a grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, until fully cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
03 - In a medium bowl, gently toss together the diced mango, diced avocado, chopped red onion, diced red bell pepper, cilantro, minced jalapeño (if using), lime juice, and a pinch of salt. Fold the ingredients carefully to avoid mashing the avocado. Set aside.
04 - Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 to 30 seconds until pliable.
05 - Lay each warm tortilla flat. Layer with shredded lettuce, sliced grilled chicken, a generous spoonful of avocado mango salsa, and a dollop of sour cream or Greek yogurt if desired.
06 - Roll each wrap tightly, tucking in the sides as you go. Slice in half on a diagonal and serve immediately with fresh lime wedges alongside.
# Expert Advice:
01 -
- The contrast of smoky, juicy chicken against the cool, creamy salsa is the kind of flavor collision that makes you close your eyes and chew slowly.
- Everything comes together in about half an hour with zero fancy equipment, which means you can pull this off even on a weeknight when your motivation is hanging by a thread.
02 -
- Do not skip the chicken rest period because slicing too early means all those flavorful juices end up on the board instead of inside the wrap where they belong.
- Assemble the wraps right before eating because the salsa will slowly release liquid and turn your tortilla into a soggy mess within an hour, which I learned the hard way at a picnic.
03 -
- If your mango is not quite ripe enough, put it in a brown paper bag on the counter overnight and it will be perfect by morning.
- Double the salsa recipe because you will want to eat the leftovers with chips the next day and it never lasts as long as you think.