Ingredients:

  • 2 cups cooked chicken breast, shredded (approx. 300g)
  • 1 large ripe Hass avocado, pitted and cubed
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 large 10-inch whole-wheat tortillas
  • 1 cup fresh baby spinach
  • 1/4 cup shredded Monterey Jack cheese

Instructions:

  1. Combine the chicken base. Mix 2 cups shredded chicken with 1/4 cup Greek yogurt and 1/4 tsp garlic powder in a bowl. Note: This coats the protein fibers thoroughly.
  2. Introduce the acidity. Stir 1 tbsp fresh lime juice into the chicken mixture. Note: The acid begins to penetrate the meat for better flavor.
  3. Season the mix. Add 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp chopped cilantro.
  4. Prepare the avocado. Cube 1 large Hass avocado and fold it gently into the chicken.
  5. Soften the tortillas. Heat 2 whole wheat tortillas in the microwave for 10 seconds until pliable and soft.
  6. Create the green bed. Layer 1/2 cup baby spinach in the center of each tortilla.
  7. Add the filling. Spoon the chicken avocado mixture over the spinach until evenly distributed.
  8. Sprinkle the glue. Add 1/8 cup Monterey Jack cheese over the top of the filling.
  9. Execute the envelope fold. Fold the sides in, then roll tightly from the bottom until the seam is secure.
  10. Finish with a sear. Place the wrap seam side down in a hot skillet for 2 minutes until golden and crackling.