SPICY CHICKEN & AVOCADO WRAPS
Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 13m
Number Of Ingredients 9
Steps:
- Mix the chicken with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 403 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
CHILI-LIME CHICKEN AND AVOCADO WRAPS
This recipe is a combination of a couple of my other recipes - It uses my grilled Recipe #297408, cut into strips, as well as Recipe #292803. Of course, you can substitute whatever you'd like, but it might help to read through those two recipes to get a feel for the flavors first. This is scaled for a lunch-for-one, but of course, make as many as you like! Amounts are approximate, since I usually just fill up my tortilla until I can barely close it. :)
Provided by Gatorbek
Categories Lunch/Snacks
Time 5m
Yield 1 wrap, 1 serving(s)
Number Of Ingredients 7
Steps:
- (Optional step for a warm wrap) Put tortilla on a microwave-safe plate. Place chicken in the center, and sprinkle with cheese. Microwave on high for about 15 - 30 seconds, until cheese just begins to melt.
- Add remaining ingredients.
- Roll up and enjoy!
Nutrition Facts : Calories 564.2, Fat 30.5, SaturatedFat 10.8, Cholesterol 79.8, Sodium 605.7, Carbohydrate 43.8, Fiber 6.3, Sugar 3.4, Protein 29.4
GRILLED CHILI-LIME CHICKEN
This is great as a main dish, but if you have left-overs or make a double batch, the chicken can be cut into strips and frozen, then used on salads or in wraps for lunch. I have two recipes I'm posting that use these chicken strips: Chili-Lime Chicken and Avocado Wraps, Chili-Lime Chicken Mexi-Ranch Salad. I also use the leftovers for impromptu fajitas. (In our house, these are "Make it your own self" meals.) I've never tried this marinade on flank steak, but I bet all of the above would be great with it as well. If you try it before I do, please let me know how it turns out!
Provided by Gatorbek
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
- Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
- Leftovers can be sliced and frozen to be used later in other recipes. (See above).
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AVOCADO CHILI LIME GRILLED CHICKEN - THE WHOLE COOK
From thewholecook.com
5/5 (5)Total Time 1 hr 15 minsCategory Entree, GrillingCalories 357 per serving
- Slice the chicken breasts horizontally. This will give you 8 thin cutlets so they'll cook faster and more evenly.
- Place your chicken cutlets in a gallon Ziploc bag with all ingredients for the Chili Lime Marinade. Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.
- Remove each chicken cutlet from the bag and place on a hot grill over medium heat. Grill chicken, turning occasionally, until completely cooked through. (For perfect grill marks try to only flip the chicken once.) Grilling time is typically around 9 to 10 minutes total but time varies depending on the thickness of your chicken (we're using cutlets here so they're pretty thin) and how hot your grill gets.
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