This chicken guacamole wrap sandwich is a cool and refreshing treat that’s low in calories. It’s also a great way to use leftover chicken and guacamole!
Chicken Guacamole Wrap
1-2 boneless skinless chicken breast (¾ lb total)
4 cups water (or enough to cover)
1 sprig fresh rosemary (½ tsp dried)
½ tsp salt
½ black pepper
1 bay leaf
1 clove garlic, minced (1 tsp)
2 slices fresh onion
1 tbsp lemon juice
1 large fresh tomato, sliced
1 cup baby spinach
4 large whole wheat wraps
Place chicken breast(s) in a saucepan and cover with water. Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.
Cover the saucepan with a lid and put it on the stovetop over medium heat. Bring to a simmer and lower heat to medium-low. Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
Remove chicken from water and allow it to cool.* Cut it into thin slices.
Lay out a wrap on a flat surface. Line ¼ of chicken slices across the wrap, slightly off circle to allow room for rolling. Top with ¼ cup guacamole, several tomato slices and ¼ cup baby spinach leaves.
Roll the wrap to form the sandwich (see hack below) and serve immediately. Store any leftovers in the fridge and assemble wraps as needed.
*At this point, the chicken can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
4 servings, 380 calories per serving
Hack: Wondering how to roll a wrap sandwich so it doesn’t fall apart? Check out these easy instructions!
Hack: You can use leftover chicken in this recipe!
Hack: Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Hack: Ever wonder how to tell if an avocado is ripe? How long it will be good after you buy it? Check out these tips to find out!
Hack: Check out the salad bar for small amounts of this ingredient list
Hack: Place waxed paper or parchment paper between wraps, seal in a freezer bag and store in the freezer for up to 2 months.
