Ingredients
Equipment
Method
- Preheat a grill pan over medium heat. Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until cooked through and golden brown.
- While the chicken cooks, slice avocados and wash spinach.
- In a small bowl, mix soy sauce and Sriracha (if using) for the sauce.
- Once the chicken has cooled slightly, slice into strips. Lay out tortillas and layer with chicken, avocado slices, spinach, and any additional veggies.
- Drizzle sauce over the layered ingredients and roll tightly from one end to another.
- Slice in half for presentation and serve with extra sauce if desired.
Nutrition
Notes
Feel free to customize fillings with other proteins or add extra veggies. Store leftovers in the refrigerator for up to two days and reheat for a quick meal.