Kiwifruit and Avocado Chicken Wraps

Ingredients

• 4 small Chicken breasts
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 medium Avocados
• 3 medium Kiwifruit
• 1 tablespoon Lime juice
• 0.25 cup Cilantro
• 4 large Whole wheat tortillas
• 0.25 small Red onion

Instructions

1. 1Preheat a grill or a large skillet to medium-high heat, aiming for a surface temperature of 375-400°F (190-205°C). In a medium bowl, combine the 4 small chicken breasts, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss until the chicken breasts are evenly coated.
2. 2Place the seasoned 4 small chicken breasts on the preheated grill or in the large skillet. Cook for 6 to 8 minutes per side, until the chicken is golden brown on the outside and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the cooked chicken to a clean cutting board and let it rest for 5 minutes; this allows the juices to redistribute, keeping the chicken moist. After resting, slice the chicken breasts into 1/2-inch wide strips.
3. 3While the chicken rests, prepare the avocado mixture. In a medium bowl, use a fork to mash the 2 medium avocados with the 1 tablespoon of lime juice until the mixture is smooth. Set this aside.
4. 4Peel the 3 medium kiwifruit and cut them into 1/2-inch dice. Finely chop the 0.25 cup of cilantro. Thinly slice the 0.25 small red onion into crescent shapes.
5. 5Warm the 4 large whole wheat tortillas until they are pliable. To do this, you can heat them one at a time in a dry skillet over medium heat for 15-20 seconds per side, or microwave them for 15-20 seconds each, or wrap them in foil and warm in an oven preheated to 300°F (150°C) for 5-7 minutes.
6. 6To assemble the wraps, lay one warm 4 large whole wheat tortilla flat on a clean surface. Spread one-quarter of the mashed avocado mixture evenly over the tortilla, leaving a 1-inch border around the edges. Arrange one-quarter of the sliced chicken strips over the avocado mixture.
7. 7Top the chicken with one-quarter of the diced 3 medium kiwifruit, one-quarter of the chopped 0.25 cup of cilantro, and one-quarter of the sliced 0.25 small red onion. To form the wrap, fold in the left and right sides of the tortilla by about 1 inch, then tightly roll the tortilla from the bottom edge upwards. Repeat this process for the remaining 3 tortillas and fillings. Serve the wraps immediately.

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