Chili Lime Chicken and Avocado Wraps
Get ready to tantalize your taste buds with these irresistible Chili Lime Chicken and Avocado Wraps—a vibrant and healthy recipe perfect for lunch or dinner! Juicy grilled chicken thighs are marinated in a zesty blend of fresh lime juice, chili powder, garlic, and cumin, delivering bold, smoky flavors in every bite. Paired with creamy avocado mash, crisp red onion, and a touch of fresh cilantro, these wraps are nestled in soft, warm tortillas for a handheld meal that’s as satisfying as it is easy to make. Whether you’re meal prepping or enjoying them fresh off the grill, these wraps are customizable with optional Greek yogurt or hot sauce for an extra kick. Ready in just 35 minutes (plus marinating time), this dish strikes the perfect balance of spicy, creamy, and hearty—a must-try for fans of bold and refreshing flavors!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Avocado
- 4 large pieces Tortillas (flour or whole wheat)
- 0.25 cup Cilantro (fresh, chopped)
- 0.25 cup Red onion (thinly sliced)
- 0.25 cup Greek yogurt (optional, for topping)
- 1 teaspoon Hot sauce (optional)
Instructions
In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and black pepper to make the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
While the chicken is marinating, prepare the avocado filling. Peel and dice the avocados, then place them in a bowl. Mash slightly with a fork, leaving some chunks for texture. Stir in the chopped cilantro and a pinch of salt. Set aside.
Preheat a grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and grill the thighs for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing into strips.
Warm the tortillas in a dry skillet or microwave until pliable. Lay each tortilla on a flat surface.
Spread a generous amount of the avocado mixture onto each tortilla. Top with chicken strips, a few slices of red onion, and a small dollop of Greek yogurt if desired. Add a drizzle of hot sauce for extra heat, if preferred.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom. Repeat with the remaining tortillas and fillings.
Serve the wraps immediately, or wrap them in foil or parchment paper to take on the go.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 2.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
