Ingredients
• 2 cups cooked shredded chicken (rotisserie or leftover grilled)
• 4 large flour or low-carb tortillas (10″)
• ½ cup Greek yogurt or sour cream
• ¼ cup mashed avocado or guacamole
• 1 tbsp lime juice
• ½ tsp garlic powder
• ½ cup shredded lettuce or spinach
• ¼ cup shredded Monterey Jack or pepper jack
• 2 tbsp red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• Optional: sliced black olives, diced tomatoes, or pickled jalapeños
Instructions
- Make crema: In a small bowl, whisk yogurt, mashed avocado, lime juice, and garlic powder until smooth. Season with salt to taste.
- Warm tortillas in a dry skillet 20 sec per side (or wrap in damp paper towel; microwave 20 sec) for flexibility.
- Lay tortillas flat. Spread 2 tbsp crema down center of each. Top with chicken, lettuce, cheese, onion, cilantro, and extras.
- Fold in sides, then roll tightly from bottom to top.
- Optional crisp finish: Heat 1 tsp oil in skillet. Place wraps seam-side down; cook 1–2 mins per side until golden and lightly toasted.
- Slice in half diagonally. Serve immediately—or wrap in foil for on-the-go.
PREP TIME & NUTRITION :
Prep Time: 12 mins, Cook Time: 3 mins (optional), Total Time: 15 mins, Servings: 4
Calories: 330, Net Carbs: 24g, Fats: 14g, Protein: 26g
(Keto version: Use low-carb/taco shells + full-fat sour cream/guac—net carbs drop to ~5g/wrap)