Green Chef

Spicy Chicken & Guacamole Wraps

cabbage, tomato, corn, creamy vegan chimichurri sauce

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

To make wrapping less messy, you can roll each tortilla in foil and unwrap as you eat. Make sure to let the chicken rest before slicing for juiciest results. Serve extra slaw on the side for added crunch and freshness.

Ingredients

3.5 oz Cabbage
1 whole Roma Tomato
10 oz Chicken Cutlets
2 tsp Fajita Spice Blend
2 whole Flour Tortillas
2 oz Guacamole
1.5 oz Corn
2 oz Creamy Vegan Chimichurri Sauce
0 Cooking Oil
0 Salt
0 Black Pepper

Tools

medium sauté pan
mixing bowls
measuring spoons
thermometer
oven mitt
cutting board
foil
large bowl
small bowl

Click anywhere to see instructions →

Green Chef

Spicy Chicken & Guacamole Wraps

cabbage, tomato, corn, creamy vegan chimichurri sauce

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

3.5 oz Cabbage
1 whole Roma Tomato
10 oz Chicken Cutlets
2 tsp Fajita Spice Blend
2 whole Flour Tortillas
2 oz Guacamole
1.5 oz Corn
2 oz Creamy Vegan Chimichurri Sauce
0 Cooking Oil
0 Salt
0 Black Pepper

Tools

medium sauté pan mixing bowls measuring spoons thermometer oven mitt cutting board foil large bowl small bowl

Mise en Place

Preheat Oven

Preheat oven to 425 degrees.

Prepare Vegetables

Roughly chop cabbage if necessary. Small dice Roma tomato into ¼ inch pieces.

Get Ingredients Ready

Pat chicken cutlets dry with paper towels. Measure out 1 teaspoon (or 2 teaspoons for 4 servings) of fajita spice blend. Open and portion flour tortillas (stack and have foil ready), guacamole, corn, and creamy vegan chimichurri sauce.

Gather Equipment

Set out a medium sauté pan, mixing bowls, measuring spoons, thermometer, oven mitt, cooking oil, salt & pepper, and aluminum foil for warming tortillas.

Cooking Steps

Preheat Oven and Prep Ingredients

Preheat oven to 425 degrees. Roughly chop cabbage if necessary. Small dice Roma tomato into pieces, about ¼ inch each.

Season and Cook Chicken

Pat chicken cutlets dry with paper towels. Season with salt, pepper, and 1 teaspoon fajita spice blend (or 2 teaspoons for 4 servings). Heat a drizzle of cooking oil in a medium sauté pan over medium-high heat. Add chicken to the hot pan. Cook for 4–6 minutes on each side, or until fully cooked. Transfer chicken to a cutting board. Let rest at least 3 minutes. Slice chicken lengthwise into strips, about ¼ inch thick.

Warm Tortillas

Stack flour tortillas on foil and wrap with the foil. Place directly on oven rack. Warm for 4–6 minutes, or until heated through.

Season Guacamole

Place guacamole in a small bowl. Season with 1 teaspoon fajita spice blend. Stir to combine.

Make Slaw

Place cabbage, tomato, and corn in a large bowl. Drizzle with creamy vegan chimichurri sauce. Toss to combine. Season with salt and pepper to taste.

Assemble Wraps

Place tortillas on a clean work surface. Spread the bottom third of each with guacamole. Top with about a quarter of the slaw. Top the slaw with chicken strips. Fold up the bottom side of each tortilla over the filling. Fold over the left and right sides toward the filling. Roll up tortillas, starting with the filled sides, to enclose the filling. For less mess, you can place each tortilla on a large piece of aluminum foil before rolling and wrap up with foil.

Plate and Serve

Halve wraps on a diagonal. Divide spicy chicken and guacamole wraps between plates. Serve remaining slaw on the side. Enjoy!

← Click anywhere to see ingredients