Chicken Thigh Wraps with Avocado Slaw
These high-protein chicken thigh wraps are complemented by a creamy avocado slaw for a trendy meal that's both simple and delicious.
10 min
Prep
15 min
Cook
4
Serves
480
Calories
Macros · per serving
36g protein
34g carbs
21g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 4 whole wheat tortilla
- 1 avocado
- 200 g cabbage
- 1 carrot
- 1 lime
- 10 g cilantro
- salt — to taste
- black pepper — to taste
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- 1
Preheat a grill or pan over medium-high heat.
- 2
Season the chicken thighs with salt, black pepper, garlic powder, and onion powder.
- 3
Grill or cook the chicken thighs in olive oil for about 7-8 minutes on each side until fully cooked and juices run clear.
- 4
While chicken cooks, finely shred the cabbage and carrot, and chop the cilantro.
- 5
Mash the avocado in a bowl, add the juice of lime, shredded cabbage, carrot, and cilantro. Mix well to form the slaw. Season with salt and pepper to taste.
- 6
Once chicken is cooked, slice it into thin strips.
- 7
Warm the whole wheat tortillas slightly in the grill or pan for about 30 seconds each side.
- 8
Assemble the wraps by placing chicken slices and avocado slaw onto each tortilla, then fold and serve.
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