Grilled Chicken & Avocado Lettuce Wraps Recipe

Chicken breasts: boneless and skinless pieces that grill quickly and stay juicy.

Avocado: ripe and sliced for a creamy texture that balances the chicken.

Romaine lettuce: fresh leaves used as a crunchy, healthy wrap.

Olive oil: brushed on the chicken to keep it moist and add flavor.

Salt: simple seasoning that brings out the natural taste of the chicken.

Black pepper: adds a little kick and depth to the seasoning.

Grilling the chicken breasts just right is a key step in this recipe, so let’s talk about how to do it well. First, make sure your grill is heated to medium-high before you put the chicken on. This helps the outside get a nice sear while keeping the inside juicy. Next, brush the chicken with olive oil and sprinkle on the salt and black pepper evenly. This not only adds flavor but also helps prevent the chicken from sticking to the grill.

When you place the chicken on the grill, don’t move it around too much. Let it cook for about 5 to 7 minutes on one side. You’ll know it’s ready to flip when it releases easily from the grill grates. If it’s sticking, give it a little more time. After flipping, cook the other side for the same amount of time. To check if it’s done, you can cut into the thickest part and make sure the inside is white and no longer pink.

Grilling like this keeps the chicken tender and juicy instead of dry. Plus, the slight char from the grill adds a smoky flavor that pairs perfectly with the creamy avocado and fresh romaine lettuce in the wraps.

I remember the first time I grilled chicken, I flipped it too soon and ended up with a mess that stuck to the grill. Now, I’m patient and wait for that perfect moment when the chicken naturally lets go. It makes the whole process easier and the chicken tastes so much better. Give it a try—you’ll see how much smoother grilling gets with a little patience!

• boneless, skinless chicken breasts - Substitute with tofu: Tofu is a great plant-based protein that can be grilled and seasoned similarly to chicken.

• boneless, skinless chicken breasts - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and can be grilled to provide a similar mouthfeel to chicken.

• ripe, sliced avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, making it a good alternative to avocado.

• ripe, sliced avocado - Substitute with guacamole: Guacamole, which is made from avocados, can be used if you prefer a more seasoned and flavorful option.

• romaine lettuce - Substitute with butter lettuce: Butter lettuce has a similar texture and can be used to wrap ingredients just like romaine.

• romaine lettuce - Substitute with collard greens: Collard greens are sturdy and can hold fillings well, making them a good alternative to romaine.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil.

• olive oil - Substitute with coconut oil: Coconut oil can be used for grilling and adds a subtle coconut flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, providing a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, suitable for those who like spicier dishes.

• Allow the grilled chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the sliced chicken in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the avocado slices separately in an airtight container. To prevent browning, sprinkle them with a bit of lemon juice or lime juice.
• Wash and thoroughly dry the romaine lettuce leaves. Excess moisture can cause them to wilt.
• Wrap the lettuce leaves in a paper towel and place them in a resealable plastic bag or airtight container. This keeps them crisp and fresh.
• For freezing, avoid storing the lettuce and avocado as they do not freeze well. Only freeze the grilled chicken.
• To freeze the chicken, place the cooled slices in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag or airtight container.
• Label the container with the date to keep track of freshness. Frozen grilled chicken can be stored for up to 3 months.
• When ready to use, thaw the chicken in the refrigerator overnight. Reheat gently in a skillet or microwave to avoid drying out.
• Assemble the lettuce wraps just before serving to maintain the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover grilled chicken on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until the chicken is warmed through. For the avocado and lettuce, it's best to use fresh ones as reheating can make them soggy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the grilled chicken slices in the skillet and heat for about 5-7 minutes, flipping occasionally until warmed through. Again, use fresh avocado and lettuce for the best texture.

• Microwave Method: Place the grilled chicken slices on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Avoid microwaving the avocado and lettuce as they can become mushy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled chicken slices in the air fryer basket. Heat for about 3-5 minutes or until warmed through. This method helps to retain the chicken's crispy texture. Use fresh avocado and lettuce for assembly.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the grilled chicken slices in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Submerge the bag in the water bath and heat for about 30 minutes. This method ensures the chicken remains juicy and tender. Assemble with fresh avocado and lettuce.

• Grill: Used to cook the chicken breasts to perfection, giving them a smoky flavor and beautiful grill marks.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing the meat and losing juices.

• Basting brush: Used to brush the chicken breasts with olive oil, ensuring even coverage and preventing sticking.

• Meat thermometer: Helps to check if the chicken is fully cooked by ensuring it reaches an internal temperature of 165°F.

• Cutting board: Provides a clean surface to slice the grilled chicken into thin strips.

• Chef's knife: Used to slice the chicken and avocado with precision.

• Serving platter: Ideal for arranging the lettuce leaves, chicken slices, and avocado slices for easy assembly.

• Mixing bowl: Useful for holding the separated romaine lettuce leaves before assembling the wraps.

Preheat the grill: Start preheating the grill while you prepare the chicken breasts to save time.

Use pre-sliced avocado: Purchase pre-sliced avocado to cut down on prep time.

Marinate in advance: Marinate the chicken breasts the night before to enhance flavor and save time.

Prepare lettuce ahead: Wash and separate the romaine lettuce leaves in advance and store them in the fridge.

Cook in batches: If you have a small grill, cook the chicken breasts in batches to ensure even cooking and save time.