Chicken Avocado Wraps
These chicken avocado wraps combine tender shredded chicken in a mildly spiced tomato sauce with creamy avocado slices, delivering a healthy, flavorful, and easy meal perfect for any occasion.
Ingredients
- 2 chicken leg quarters, skin removed
- 1 tablespoon canola oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/3 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- Dash cayenne pepper
- 1/2 medium ripe avocado
- 2 tablespoons lime juice
- 4 whole wheat tortillas (8 inches), warmed
- Fresh cilantro leaves, optional
Instructions
- In a large skillet, heat the canola oil over medium heat. Add the chicken and brown on both sides for about 5 minutes per side.
- Add the diced tomatoes, onion, cumin, salt, and cayenne. Stir to combine and bring to a boil.
- Reduce the heat to low. Cover the skillet and cook until the chicken reaches an internal temperature of 180°F, about 25-30 minutes, stirring occasionally to prevent sticking.
- Remove the chicken from the skillet and set aside to cool slightly. Once cool enough to handle, shred the meat using two forks, discarding the bones.
- Return the shredded chicken to the skillet with the sauce. Simmer uncovered until the sauce thickens slightly, about 8-10 minutes.
- Meanwhile, peel and slice the avocado. Toss it gently with lime juice to prevent browning.
- To assemble, lay out a whole wheat tortilla. Spoon 1/2 cup of the chicken mixture onto the center, top with avocado slices, and sprinkle with fresh cilantro, if desired.
- Roll up tightly, serve immediately, and enjoy!