These chicken wraps are perfect for any outside date ideas: a day at the beach, an afternoon getaway on your bikes or hike into the woods together. Just roll them up into tin foil and throw them your bag. What’s not to love about avocados, juicy chicken, cheese and the best part, easy to make homemade tortillas? Yes, I said homemade tortillas – it’s in my San Diego nature to boycott packaged tortillas. No judgment though if you want to skip the tortilla portion of this recipe (ok…maybe a little judgment).
My husband was literally trying to snatch these delicious and healthy wraps off of the plate before I was able to snap a picture for the blog. Try shooting on a manual camera while swatting your husband’s hands away from the framed shot. I’m sure all the busy mamas out there are laughing at me but this was no easy feat. And that’s also a testament to how mouth watering these wraps are. We hope you enjoy this recipe just as much my husband does.
Healthy Homemade Tortillas
- 2 ½ cups of all purpose flour
- 1 tablespoon of salt
- 3 tablespoons of olive oil
- 2/3 cups of water
Mix all ingredients in a bowl until the dough is soft and has a smooth consistency. Divide the dough into four equal parts – these will be your individual tortillas you will role out. Cover your surface with a light sprinkling of flour and mix around with your hands to make sure it’s evenly coated. Taking each individual ball of dough, kneed and roll out with a rolling pin until you get the desired shape of a tortilla. Because you are using these for wraps, you’ll want to make sure these are larger in size.
Once you have a thin layer in a circular shape, very lightly oil your pan (you don’t need much or you’ll end up with crunchy tortillas). Turn the heat on high and once your pan is hot, your ready to cook your dough. Place your dough flat on the pan and flip once you start to see bubbling. Do the same on the other side. Once it starts to brown, your tortilla is done and ready to eat! Set aside for the rest of the chicken wrap recipe.
Sautéed Lemon Chicken
- ½ of lemon
- ¼ teaspoon salt
- ¼ teaspoon of pepper
- 1 tablespoon of olive oil
- 2 deboned, skinless chicken thighs (you can also use skinless chicken breasts)
Chop excess fat off of the chicken and cut in 1 inch squares. Place into a bowl with salt, pepper and olive oil. Squeeze the lemon and mix in the juice into the bowl as well. Toss and make sure all pieces are evenly coated.
Heat your pan with medium heat. Pour your chicken and all of the marinade onto the pan once it is hot. Sauté for about 10 minutes or until the chicken is cooked through. Set the cooked chicken aside for the assembly of the rest of the wrap.
Chicken Tortilla Wrap
- Mayonnaise or hummus for spread
- 1 cup of spinach
- 1 avocado, sliced
- ½ cup of crumbled feta cheese
- ½ to 1 cup of cooked lemon chicken
- 1 tortilla
Spread mayonnaise or hummus onto the center area of the tortilla. Layer on avocado, spinach, chicken and feta cheese. Roll your tortilla. As you’re rolling, be sure to tuck the bottom and the top of the tortilla into your roll to make sure none of the inner ingredients fall out. There you have it! A delicious tortilla chicken wrap.