Gluten-Free Chicken and Avocado Wraps with Lime Dressing

Instructions

1. 1Preheat a grill to medium-high heat, which is approximately 190.6-204.4°C (190-205°C). Season the about 680 g chicken breasts on all sides with salt and pepper to taste.
2. 2Place the about 680 g chicken breasts on the preheated grill. Grill for 6-8 minutes per side, for a total of 12-16 minutes, or until the chicken is opaque throughout and reaches an internal temperature of 74°C when measured at the thickest part.
3. 3Transfer the cooked about 680 g chicken breasts to a cutting board and let them rest for 5 minutes; this allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken thinly, into pieces about 0.635 cm thick.
4. 4In a small bowl, combine the 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 cup chopped cilantro. Whisk these ingredients together until well combined, then season the dressing with salt and pepper to taste.
5. 5To warm the 4 gluten-free tortillas, you can heat them in a dry skillet over medium heat (148.9-162.8°C / 150-160°C) for 30-60 seconds per side until pliable, or microwave them for 15-20 seconds until warm.
6. 6Lay each of the 4 warmed gluten-free tortillas on a clean, flat surface. Evenly distribute the 4 cups lettuce leaves, 1 sliced tomato, 1/4 thinly sliced red onion, and the thinly sliced about 680 g grilled chicken among the 4 tortillas.
7. 7Top each wrap with the 2 sliced avocados and drizzle the prepared lime dressing over the fillings. To roll, fold the two opposite sides of each gluten-free tortilla inward by about 2.54 cm, then tightly roll the tortilla from the bottom up. Serve the wraps immediately.

Substitutions

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