Spiced Suede Chicken Wrap with Creamy Avocado Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Inspired by boho textures, this wrap features spiced grilled chicken paired with a creamy avocado dressing and crunchy slaw, wrapped in a soft whole wheat tortilla. This Mexican-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs chicken breast, thinly sliced, smoked paprika, 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.

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup green cabbage, shredded
• 1 medium carrot, julienned
• 2 tbsp fresh cilantro, chopped
• 1 medium ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 4 large whole wheat tortillas
• 2 tbsp water (for dressing)

Instructions

1. Step 1: In a bowl, combine 1 lb thinly sliced chicken breast with 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Toss until chicken is evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and edges are lightly charred. Remove from heat.
3. Step 3: In a medium bowl, mix 1 cup shredded green cabbage, 1 medium julienned carrot, and 2 tbsp chopped fresh cilantro. Toss gently to combine.
4. Step 4: In a blender or food processor, combine 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and 2 tbsp water. Blend until smooth and creamy. Season with a pinch of salt if desired.
5. Step 5: Warm 4 large whole wheat tortillas in a dry pan or microwave for 15 seconds until pliable. Spread about 2 tbsp of the avocado dressing in the center of each tortilla. Layer with cooked spiced chicken and then the cabbage-carrot slaw.
6. Step 6: Fold the sides of each tortilla over the filling and roll tightly. Serve immediately or wrap in parchment for a portable meal.