Grilled California Club Chicken Wrap with Avocado
A fresh grilled chicken wrap bursting with creamy avocado, shredded Monterey Jack cheese, and crisp lettuce, all wrapped in a warm spinach tortilla. This american-inspired sandwiches & wraps ready in about 27 minutes pairs boneless skinless chicken breast, large (10-inch) spinach tortilla, shredded Monterey Jack cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz boneless skinless chicken breast
- 2 large (10-inch) spinach tortilla
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded lettuce
- 1 whole, peeled, sliced Hass avocado
- 1 medium, thinly sliced tomato
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp mayonnaise
- 1 tsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a grill pan over medium-high heat. Rub 8 oz boneless skinless chicken breast with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill the chicken for 5-6 minutes per side until internal temperature reaches 165°F and the surface is golden with grill marks. Remove and let rest for 5 minutes.
- Step 2: In a small bowl, mix 2 tbsp mayonnaise with 1 tsp lemon juice to create a lightly tangy spread.
- Step 3: Warm 2 large (10-inch) spinach tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
- Step 4: Slice the rested chicken into thin strips. On each tortilla, spread half of the lemon mayo evenly.
- Step 5: Layer 3/4 cup shredded Monterey Jack cheese, 1/4 cup shredded lettuce, several slices of 1/2 a Hass avocado, and 4-5 thin slices of tomato over the tortilla.
- Step 6: Place chicken strips on top, then carefully roll the tortilla tightly to enclose the filling. Slice in half diagonally and serve immediately.
Frequently asked questions
How long does Grilled California Club Chicken Wrap with Avocado take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled California Club Chicken Wrap with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded monterey jack cheese from drying out.
Can I substitute ingredients in Grilled California Club Chicken Wrap with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled California Club Chicken Wrap with Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled California Club Chicken Wrap with Avocado?
American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
