Ingredients:

  • 1.5 cups cooked chicken breast, shredded
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 1 large ripe avocado, pitted and peeled
  • 0.33 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, minced
  • 2 large flour tortillas (10 inch)
  • 0.5 cup shredded sharp cheddar cheese
  • 0.5 cup romaine lettuce, finely shredded
  • 0.25 cup red onion, thinly sliced
  • 0.125 tsp salt
  • 0.125 tsp cracked black pepper

Instructions:

  1. In a medium bowl, combine the 0.33 cup plain Greek yogurt, 1 tbsp lime juice, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.125 tsp salt, and 0.125 tsp pepper. Whisk these until smooth.
  2. Add the 1 large ripe avocado to the yogurt mixture and mash it with a fork until mostly smooth but with a few small chunks for texture. Stir in the 2 tbsp fresh cilantro.
  3. Fold in the 1.5 cups shredded chicken breast until every strand is thoroughly coated in the avocado cream.
  4. Warm the 2 large flour tortillas in the microwave for 10 seconds.
  5. Place a tortilla on a flat surface. Layer 0.25 cup of the shredded romaine lettuce in the center, followed by half of the chicken mixture.
  6. Sprinkle 0.25 cup of shredded sharp cheddar and half of the sliced red onions over the chicken.
  7. Fold the sides of the tortilla inward, then roll from the bottom tightly while tucking the filling in as you go.
  8. Heat a dry skillet over medium heat for 2 minutes. Place the wrap seam side down in the pan. Cook for 2 minutes until the bottom is golden and glued shut.
  9. Carefully flip the wrap and toast the other side for another 2 minutes. Wait for the cheese to start oozing slightly at the edges.
  10. Remove from the pan and let it sit for 1 minute before slicing.