Summer Grilled Chicken Wraps With Avocado Mango Salsa (Printable)
Juicy grilled chicken wrapped with creamy avocado mango salsa in soft tortillas—a vibrant dish perfect for warm days.
# 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 - 1/2 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 - 1/2 red onion, finely chopped
11 - 1/2 red bell pepper, diced
12 - 1/4 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 - 1/2 cup sour cream or Greek yogurt (optional)
19 - Lime wedges, for serving
# Directions:
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 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 on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F 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 combine the diced mango, diced avocado, red onion, bell pepper, cilantro, minced jalapeño (if using), lime juice, and salt. Toss lightly 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 microwave in 15-second intervals until pliable.
05 - Lay each warm tortilla flat and layer with shredded lettuce, sliced grilled chicken, and a generous spoonful of avocado mango salsa. Add a dollop of sour cream or Greek yogurt if desired.
06 - Roll each wrap tightly, tucking in the sides as you go. Slice diagonally in half and serve immediately with fresh lime wedges on the side.
# Expert Tips:
01 -
- The sweet mango and creamy avocado salsa tastes like sunshine folded into a tortilla, and you will want to eat it straight from the bowl before the wraps are even assembled.
- Everything comes together in about thirty five minutes, which means less time in the kitchen and more time with the people you are feeding.
- It is endlessly adaptable so you can swap proteins, change up the heat level, or make it gluten free without losing any of the flavor.
02 -
- Do not skip the resting time for the chicken, slicing too early sends all the flavorful juices running onto your cutting board instead of into your wraps.
- Make the salsa no more than an hour ahead and press plastic wrap directly against the surface to keep the avocado from turning brown.
- Corn tortillas work beautifully for a gluten free version but they are smaller, so you will need about eight and should double layer them to prevent tearing.
03 -
- Pound the chicken to an even thickness before marinating so the thin end does not dry out while the thick center finishes cooking.
- Dice the avocado last, right before folding it into the salsa, so it has the least possible exposure to air.