👩🍳 Instructions
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1
In a medium bowl, combine the shredded chicken, mashed avocado, Greek yogurt, lime juice, chopped cilantro, and garlic powder. Stir gently until all ingredients are well combined. Season with salt and black pepper to your liking.
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2
Lightly warm your tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or in the microwave for 10-15 seconds, to make them more pliable.
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3
Lay one warm tortilla flat on a clean surface. Spread about half of the baby spinach evenly over the center of the tortilla, leaving about an inch clear around the edges. Top the spinach with half of the shredded carrots and half of the red onion, if using.
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4
Spoon half of the zesty chicken and avocado mixture onto the center of the tortilla, directly on top of the vegetables.
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5
Carefully fold in the sides of the tortilla over the filling. Starting from the bottom edge closest to you, tightly roll the tortilla upwards, tucking in the filling as you go, until a snug wrap is formed.
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6
Slice the wrap in half diagonally for serving. Repeat the process with the second tortilla and remaining ingredients. Serve immediately.
💡 Notes
For meal prep, store the chicken and avocado mixture, prepped vegetables, and tortillas separately in airtight containers. Assemble just before eating to prevent sogginess. The avocado mixture is best consumed within 1-2 days. Feel free to swap chicken for other proteins like tuna, chickpeas, or tofu.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
38g
Total Fat
25g
Saturated Fat
5g
Carbs
30g
Fiber
8g
Sugar
4g
Sodium
680mg
Cholesterol
90mg
