Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: California Chicken Wraps

June 5th, 2009 · 29 Comments · Recipes

Here’s the promised recipe for the second way my family uses avocados (after guac).  I learned this wrap at a Pampered Chef party, and we looooove it around here.  I always feel like I’m at a good restaurant when I serve them.  So easy, so yummy.

California Chicken Wraps

California Chicken Wraps
Recipe type: Dinners
  • Tortillas (whole wheat or homemade)
  • Mashed or sliced avocado (see here for a tutorial on how to cut)
  • Cooked shredded chicken
  • Sliced cucumbers
  • Sliced tomatoes
  • Sliced red onion
  • Homemade ranch dressing (+ cut cucumbers, optional)
  • Shredded cheese
  • Lettuce
  1. Chop some cucumber and cover with ranch dressing;
  2. Stir and let sit while you cut everything else.
  3. Cook chicken if necessary and slice vegetables.
  4. Salt chicken and add a little Italian seasoning if you have it.
  5. Assemble wraps in order given.
  6. Roll tightly and grill on a George Foreman or in a very hot pan (dry, no Teflon), seam side down first.
  7. Turn once if in pan.
  8. Remove when tortillas are lightly browned.
Cost:  less than $1 per wrap; varies depending on what kind of chicken and tortillas you buy.  Can be made as a grilled sandwich on whole wheat bread, too. Super foods:  1 plus 3 honorable mentions (use herbed plain yogurt instead of ranch and add some spinach leaves to make 3 super foods!)

Pile onto a homemade tortilla. I like them with mustard!

California Chicken Wraps from Kitchen Stewardship

Or…happily toasting on the George.

California Chicken Wraps grill pressed

Tips and Transformations:

  • We like it with plain ranch and mustard, because hubby doesn’t like cucumbers.
  • I almost always serve it with a side of Chicken Rice-a-Roni, homemade version.
  • Add bacon or pepperoni and hot pepper for an Italian twist.
  • Use Caesar dressing for something different
  • Chicken is best stir fried or leftover roasted chicken, BUT if you want to use your chicken from making stock, I would recommend sautéing it in olive oil first for flavor.

I’m pleased to participate in Friday Feasts at MomTrends, Share my Recipe Sunday at Organize with Sandy, and Mouthwatering Mondays at A Southern Fairytale.

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.