Avocado Chicken Wrap
It’s so easy to whip up this gluten-free Chicken Avocado Wrap in just 10 minutes for a delicious, satisfying, and healthy lunch you’ll want to make on repeat!
Ingredients
- 1 gluten-free soft tortilla I used Mission Gluten-Free Soft Taco Tortillas here.
- fresh baby arugula
- fresh basil leaves in pieces
- thinly sliced red onions
- cooked and cooled chicken You can make in the oven OR use a rotisserie chicken. Kirkland labels it 'has no gluten'.
- avocado slices
- provolone cheese sliced, Bel Gioioso is labeled gluten-free.
- shredded cheddar cheese optional
- kosher salt and ground black peppercorn to taste
- Raspberry Walnut Vinaigrette Dressing Ken's Steakhouse brand is labeled gluten-free.
Instructions
- Heat a skillet to medium or medium-high on the stovetop.
- Place gluten-free soft tortilla onto dry, hot skillet. Let cook on each side, approximately 1 minute on each side. I like mine to brown and bubble slightly, so that the tortilla is more durable. Just don't overcook it, as it will crack when you fold it!
- Carefully take tortilla off stovetop when finished, and plate.
- Once it cools, be sure your gluten-free tortilla is laid flat, then add ingredients on top. Add ingredients so that they are in a thick, long line near the center of the tortilla.
- Add in this order: a layer of arugula, basil pieces, onion slices, then chicken chunks, avocado, provolone pieces, then sprinkle salt and pepper all over.
- Lastly, pour raspberry walnut vinaigrette all over ingredients with your desired amount. Carefully fold over tortilla and DIG IN! Grab a napkin. Or paper towels. Or simply wear a bib!!
Notes
Stovetop times and temps may vary, so heat your tortilla according to your own appliance strength!
I did not include specific amounts for ingredients here, as everyone makes wraps differently. I like mine stuffed to the T :)