CHICKEN COOL WRAP

Enjoy a healthier twist on fast food with this Chicken Cool Wrap. Featuring tender grilled chicken, crisp lettuce, shredded cheese, and a creamy avocado dressing, all wrapped in a flaxseed flatbread.

Recipe Details

• Yield: 6 wraps
• Prep Time: 15 minutes
• Total Time: 25 minutes (plus 1 hour marinating time)

Ingredients

For the Chicken Cool Wrap

• 1½ pounds (675g) chicken breast (about 3 pieces)
• ⅓ cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• 1½ teaspoon sea salt
• 1 teaspoon black pepper
• 6 flaxseed flour flatbreads
• 12 green leaf lettuce leaves
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded

For the Avocado Dressing

• 2 avocados, peeled and pitted
• ½ cup mayonnaise
• ¼ cup white vinegar
• ¼ cup buttermilk
• ¼ cup lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Special Equipment

• Blender or food processor

Instructions

1. Prepare the Chicken:
   • Slice the chicken breasts in half lengthwise to make six even pieces.
   • In a medium bowl, whisk together olive oil, lemon juice, soy sauce, balsamic vinegar, honey, Worcestershire sauce, garlic powder, salt, and black pepper.
   • Add the chicken to the bowl and coat evenly with the marinade.
   • Cover and marinate in the refrigerator for at least 1 hour.
2. Cook the Chicken:
   • Heat a grill or skillet to medium-high heat.
   • Cook the chicken for 2 to 3 minutes per side or until it reaches an internal temperature of 165°F (74°C).
   • Remove the chicken from heat and let it rest for 5 to 10 minutes, then slice lengthwise.
3. Make the Avocado Dressing:
   • Place all dressing ingredients except the olive oil into a food processor and blend until smooth.
   • With the processor running on low, slowly drizzle in the olive oil.
   • Thin the dressing with 1 tablespoon of water if needed, and set aside.
4. Assemble the Wraps:
   • Warm the flatbreads in the microwave for 10 seconds each to make them pliable.
   • Lay the flatbreads on a flat surface and top each with 2 lettuce leaves, sliced chicken, and shredded cheeses.
   • Drizzle the avocado dressing over the filling, keeping everything centered.
5. Fold the Wraps:
   • Fold in the ends of the flatbread, then tuck over the filling and roll the wrap burrito-style.
   • Place the wrap seam side down and cut in half diagonally.
6. Serve:
   • Serve with additional avocado dressing on the side for dipping.

Notes

• To slice a chicken breast in half lengthwise, place it on a cutting board and hold it flat with your palm. Using a sharp knife, slice horizontally into two even pieces.
• Always ensure the chicken reaches an internal temperature of 165°F (74°C) by using an instant-read meat thermometer.