Cilantro Lime Chicken Wrap
This fresh Cilantro Lime Chicken Wrap is bursting with flavor! Sink your teeth into tender chicken, creamy avocado, tangy cilantro lime sour cream sauce and more! This is the ultimate Southwest wrap!
Servings: 4 wraps
Ingredients
- 4, 8 " Low-Carb Tortilla Wraps
- 1 lb cooked Cilantro Lime Chicken Breast sliced, Recipe below
- 2 medium Avocados peeled, pit removed, and cubed
- 4 handfuls of Baby Spinach
- ¼ cup Pickled Red Onion Recipe below
- ¼ cup Cilantro chopped
- ¼ cup Cilantro Lime Sour Cream Sauce Recipe below
Instructions
- Divide all ingredients into four equal piles for assembly.
- Spread inside of each tortilla with 1 tablespoon of Cilantro Lime Sour Cream Sauce.
- Lay chicken strips in each tortilla.
- Top chicken with avocado, baby spinach, pickled onions, and cilantro.
- Fold one end of the tortilla to close it, then turn the tortilla 90 degrees and roll it shut.
- Serve immediately.
Notes
Cilantro Lime Chicken Breasts: http://www.foxvalleyfoodie.com/cilantro-lime-chicken-breast/
Pickled Red Onions Recipe: http://www.foxvalleyfoodie.com/quick-pickled-red-onions-recipe/
Cilantro Lime Sour Cream Sauce: http://www.foxvalleyfoodie.com/cilantro-lime-sour-cream-sauce/
You can make this simply using sliced red onions, however I highly recommend making some pickled red onion instead. Their tangy flavor really stands out in this wrap. Plan to make it at least an hour in advance, but overnight is even better.
The chicken can be warmed or cold. Personally I like it cold. This is a perfect meal for leftovers.