Guacamole Chicken Wraps

Take these Chicken Wraps to the next level with a Creamy Guacamole Cilantro Lime Dressing. Filled with the flavors of garlic, pepper, and lime they’re too tasty to resist!

Guacamole Chicken Wraps | ¡Yo Quiero!™️ Brands

Guacamole Chicken Wraps

Take these Chicken Wraps to the next level with a creamy Guacamole Cilantro Lime Dressing. Filled with the flavors of garlic, pepper, and lime they're too tasty to resist!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: guacamole
Servings: 4

Ingredients

SALAD DRESSING

  • 1 pkg ¡Yo Quiero!™️ Original Guacamole
  • 1 clove Garlic, peeled
  • 1/4 cup Cilantro, roughly chopped
  • 1/4 cup Low-Fat Sour Cream or Greek Yogurt
  • 1 tbsp Lime Juice
  • 1 tbsp Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • Water

CHICKEN WRAPS

  • 2 4 oz Skinless, Boneless Chicken Breast Halves 
  • 8 Sun-Dried Tomatoes (not oil packed)
  • 1 cup Boiling Water
  • 1/3 cup Crumbled Feta Cheese
  • 4 cups Spinach, loosely packed torn fresh
  • 4 10 inch Whole Wheat Tortillas

Instructions

SALAD DRESSING

  • Place all the ingredients In a food processor or blender.
  • Process until smooth, stopping to scrape down the sides a few times.
  • Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
  • Keep leftover salad dressing in an airtight container for 1-2 weeks.

CHICKEN WRAPS

  • In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
  • Preheat grill for high heat.
  • Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
  • Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
  • Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with 1/4 cup dressing.
  • Distribute mixture between the four tortillas, and wrap. Cut half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
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