These Rainbow Chicken Wraps are bursting with color and flavor, layered with tender grilled chicken, crunchy veggies and a smooth avocado yogurt dip. It’s a fresh, fun take on lunchtime that’s perfect for both adults and kids. —Heather Wanicki, Tyler, Texas
Rainbow Chicken Wraps with Creamy Avocado Yogurt Dip
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 4 spinach tortillas (8 inches) or whole wheat tortillas
- 1 cup fresh baby spinach
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 1/2 large sweet red pepper, julienned
- 1/2 large sweet yellow pepper, julienned
- 1/4 cup crumbled feta cheese, optional
- avocado yogurt sauce:
- 1 medium ripe avocado, peeled
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 garlic clove, minced
Directions
- In a small bowl, combine oil, paprika, garlic powder, salt and pepper. Rub evenly over chicken. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165°. Let stand 5 minutes; thinly slice into strips.
- In another bowl, mash avocado until smooth. Add yogurt, lemon juice, garlic, salt and pepper; stir until well combined.
- Divide the avocado yogurt sauce evenly among the 4 tortillas and spread to within 1/2 inch of edges. In the center of each wrap, layer grilled chicken, spinach, carrots, cabbage, peppers, and if desired, feta cheese. Roll up tightly.
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