Chipotle Chicken Avocado Melt Wrap
This Chipotle Chicken Avocado Melt Wrap is a lighter take on the classic melt. With hearty chicken, zesty chipotle Greek yogurt sauce, creamy avocado, and gooey cheese, it's packed with flavor and nutrient-rich ingredients. This wrap combines protein, healthy fats, and veggies, making it a nourishing and satisfying lunch that supports hormone balance, gut health, and energy levels. Perfect for the Luteal and Premenstrual phases, it's a delicious way to keep your body grounded and fueled.
Ingredients
- 4 flour tortillas or another variety
- 2 tsp olive oil extra virgin
- 1/2 yellow onion
- 1 lb chicken breast skinless, boneless
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 1/4 tsp cayenne pepper optional
- 1/2 cup Jihi's Spicy Chipotle Greek Yogurt Sauce
- 1 cup Monterey jack cheese shredded
- 1/2 cup roasted red pepper sliced
- 1 avocado
- 1/4 cup microgreens
Instructions
- Peel and mince 1/2 yellow onion.1/2 yellow onion
- Measure out spices and put in a small bowl. Set aside.1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne pepper
- Cut the chicken breast(s) into bite-sized cubes, approximately 1/2-inch to 1-inch pieces. Remove the pit and peel from the avocado. Slice the avocado into strips.1 lb chicken breast, 1 avocado
- Add 1 teaspoon oil to a large skillet over high heat. Once the oil is hot and shimmering, add onion and chicken.2 tsp olive oil
- Cook until the chicken is just browned on the outside and the onion turns translucent, about 5 minutes. Stir in the spice mixture you prepared. Cook for another 4 to 5 minutes until the chicken is cooked through and then remove from heat and set aside.
- To assemble the wrap, cut down from the edge of the wrap or tortilla to the center (see the photo in the post for reference).4 flour tortillas
- In the bottom left quarter, add about 2 tablespoons of the chicken onion mixture. In the upper left quarter, add microgreens in a layer. Top the microgreens with a few slices of avocado, followed by a few slices of roasted red bell peppers.1/2 cup roasted red pepper, 1/4 cup microgreens
- Spread the upper left quarter with 1 heaping Tablespoon of chipotle greek yogurt sauce. Top the entire right side of the wrap or tortilla with 1/4 cup monterey jack cheese.1/2 cup Jihi's Spicy Chipotle Greek Yogurt Sauce, 1 cup Monterey jack cheese
- Fold the chicken quarter over the avocado. Then work clockwise to fold that quarter over the cheese and spread. Finally, fold the quarter over the bottom cheese corner.
- Heat remaining 1 teaspoon oil in a clean skillet. Once the pan is hot, cook 1 to 2 wraps at a time (depending on the size of your skillet, making sure not to overcrowd the pan) for 2 to 3 minutes per side until golden brown and crisp.
- Serve warm with extra chipotle greek yogurt sauce.
Nutrition
Calories: 437kcalCarbohydrates: 22gProtein: 35gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 98mgSodium: 1057mgPotassium: 787mgFiber: 5gSugar: 2gVitamin A: 596IUVitamin C: 16mgCalcium: 280mgIron: 2mg