Green Chef

Spicy Chicken & Guacamole Wraps

Cabbage, tomato, corn, creamy vegan chimichurri sauce

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Warm the tortillas wrapped in foil in the oven to make them more pliable for rolling. To avoid soggy wraps, assemble just before serving. Use a thermometer to ensure chicken is cooked through (165°F). For less mess, roll each wrap in foil, then unwrap as you eat.

Ingredients

3.5 oz Cabbage
1 whole Roma Tomato
10 oz Chicken Cutlets
1 tbsp Fajita Spice Blend
2 whole Flour Tortillas
4 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
aluminum foil

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
1 tbsp Fajita Spice Blend
2 whole Flour Tortillas
4 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 aluminum foil

Mise en Place

Preheat oven

Preheat oven to 425 degrees.

Prepare vegetables

Roughly chop cabbage if necessary. Small dice 1 whole Roma tomato into pieces about ¼ inch each.

Measure and gather ingredients

Measure out 1 tbsp fajita spice blend, 4 oz corn, 2 oz creamy vegan chimichurri sauce, 7 oz guacamole, and 4 whole flour tortillas. Set aside all ingredients so they are ready to use.

Get out equipment

Get out a medium sauté pan, mixing bowls, measuring spoons, thermometer, oven mitt, aluminum foil, and have cooking oil, salt and pepper ready.

Prepare chicken

Pat 2 (5 oz) chicken cutlets dry with paper towels so they're ready for seasoning and cooking.

Cooking Steps

Preheat Oven and Prep Ingredients

Preheat oven to 425 degrees. Roughly chop cabbage if necessary. Small dice 1 whole Roma tomato into pieces, about ¼ inch each.

Season and Cook Chicken

Pat 2 (5 oz) chicken cutlets dry with paper towels. Season with salt, pepper, and 1 teaspoon of 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 hot pan. Cook 4-6 minutes on each side, or until fully cooked. Transfer chicken to a cutting board and let rest for at least 3 minutes. Slice chicken lengthwise into strips, about ¼ inch thick.

Warm Tortillas

Meanwhile, stack 2 whole flour tortillas (or 4 whole for more servings) on foil; wrap with foil. Place directly on oven rack. Warm 4-5 minutes, or until heated through.

Season Guacamole

Place 4 oz guacamole (or 8 oz for more servings) in a small bowl. Season with 1 teaspoon fajita spice blend. Stir to combine.

Make the Slaw

Place cabbage, Roma tomato, and corn (3 oz) in a large bowl. Drizzle with creamy vegan chimichurri sauce (2 oz). Toss to combine. Season with salt and pepper to taste.

Assemble the Wraps

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