Chicken and Avocado Wrap Cooked on Barbecue

Chicken and Avocado Wrap Cooked on Barbecue
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 1:15 Total Time


Add all
  • 4

    chicken breasts boneless and skin removed

  • 1/2 cup
    (125 mL)

    lime juice

  • 4

    cloves garlic, finely chopped

  • 1

    small chilli pepper (jalapeño) seeded and finely chopped

  • 2 Tbsp.
    (30 mL)

    fresh coriander, finely chopped

  • 2

    avocados pitted and peeled

  • 2

    small plum tomatoes seeded and diced

  • 3 Tbsp.
    (45 mL)

    red onion, finely chopped

  • 1

    Tabasco sauce

  • 8

    small tortillas white or whole sheat

  • 4


  • To taste Salt


In a bowl, mix the chicken breasts, half of lime juice, garlic, chilli pepper and 1 tablespoon (15 mL) of chopped coriander. Cover and marinate in the refrigerator for 30 minutes.

Preheat the barbecue to medium heat.

In the meantime, cube the avocados, and add the tomatoes, red onion, remaining lime juice, chopped coriander and Tabasco sauce. Add some salt, cover and refrigerate.

Drain the chicken and grill for 10 to 15 minutes. Remove from the grill and cut into strips.

Spread the avocado mixture on the tortillas. Place the chicken strips in the middle of the tortillas and sprinkle with lime juice. Fold the tortillas over the filling.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007