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Grilled Chicken and Mexican Rice Wraps

Grilled Chicken & Mexican Rice Wraps

Course Lunch
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 802kcal
Author Katie


  • 2 chicken breast
  • 1 tablespoon olive oil
  • 1 tablespoon greek seasoning
  • 4 spinach wraps
  • ½ avocado
  • 2 cups of Mexican Rice Salad
  • ½ cup shredded cheddar divided
  • ½ avocado


  • Preheat your grill to 400 degrees. While grill is preheating season chicken breast with olive oil and greek seasoning. Place chicken on grill and cook until internal temperature reaches 165 degrees (about 10-15 minutes depending on the cut of your chicken). Remember to turn your chicken halfway through the cooking process.
  • Once chicken is done cooking; slice into lengthwise pieces with the chicken being at a diagonal. You should get about 10 slices giving each wrap about 5 slices of chicken each.
  • Heat 1 spinach wrap in a moist paper towel in the microwave for 10-15 seconds. Once warmed add ½ cup of Mexican Rice Salad, 4-5 slices of grilled chicken breast, 2 tablespoons shredded cheddar cheese and 1 slice of avocado. Fold the wrap in half pushing all the filling to the fold of the burrito. Fold in each end toward the middle of the burrito then fold over so that the seam is facing down. Place a tooth pick in each end and cut at a diagonal. Carefully transfer to plate and serve. *Repeat this step for the other 3 wraps.


Original Recipe created by Katie Jasiewicz of Katie's Cucina


Calories: 802kcal | Carbohydrates: 103g | Protein: 47g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 669mg | Potassium: 1064mg | Fiber: 13g | Sugar: 5g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 339mg | Iron: 7mg