Instructions

• In a large mixing bowl combine 2 cups pre-cooked shredded chicken, 1 cup pre-cooked Mexican rice or brown rice, 1 diced avocado, 1 cup cooked chopped broccoli florets, 2 tablespoons chopped cilantro, and 1 cup grated reduced‑fat sharp cheddar. Gently toss until ingredients are evenly mixed.
• Divide the mixture into 5 equal portions.
• Warm each of the 5 eight‑inch whole grain tortillas briefly to make them pliable: microwave one tortilla at a time for about 10–15 seconds or warm each tortilla in a dry skillet for 10–15 seconds per side.
• Place one warmed tortilla on a flat surface. Spoon one portion of the filling down the center, leaving about a 1‑inch border at the ends and sides. Fold the bottom edge up over the filling, fold the sides in, then roll tightly to form a sealed wrap. Repeat with the remaining tortillas and filling.
• Heat a grill pan or skillet over medium‑high heat. Add 1 tablespoon extra virgin olive oil and tilt the pan to coat the surface.
• Place the filled wraps seam‑side down in the pan. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is melted inside. Turn carefully to brown both sides evenly.
• Transfer the cooked wraps to a plate, let rest briefly, and serve warm.