Grilled Chicken Tortilla Wraps with Avocado Crema

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken wrapped in warm tortillas with fresh vegetables and a smooth avocado crema. This Mexican-inspired street-food recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

2 large (about 1 lb) chicken breasts
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
4 large flour tortillas
1 whole ripe avocado
1/4 cup sour cream
1 tbsp fresh lime juice
1 cup, halved cherry tomatoes
1 cup shredded lettuce

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Instructions

Step 1: Preheat grill or grill pan over medium-high heat. In a bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Coat 2 large chicken breasts evenly with this spice mixture.
Step 2: Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove and let rest 5 minutes, then slice into thin strips.
Step 3: Meanwhile, prepare avocado crema by blending 1 whole ripe avocado, 1/4 cup sour cream, and 1 tbsp fresh lime juice until smooth and creamy.
Step 4: Warm 4 large flour tortillas in a dry skillet for 20 seconds per side until soft and pliable.
Step 5: Assemble each wrap by spreading 2 tbsp avocado crema on the tortilla, layering with 1/4 cup shredded lettuce, 1/4 cup halved cherry tomatoes, and sliced grilled chicken strips.
Step 6: Roll tortillas tightly and slice in half to serve immediately.