Instructions

• In a large mixing bowl, combine 2 cups shredded pre-cooked chicken, 1 cup pre-cooked Mexican 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.
• Lay one 8-inch whole grain tortilla flat on a clean work surface. Repeat for remaining tortillas.
• Divide the mixture evenly among the five tortillas, placing each portion in the center of a tortilla and leaving space around the edges so the filling won’t spill when you fold.
• Fold the left and right edges of each tortilla over the filling, then roll tightly from the bottom to the top (or from one open end to the other) to form a secure wrap with the seam on the underside.
• Heat a grill pan or skillet over medium-high heat and add 1 tablespoon extra virgin olive oil, swirling to coat the surface.
• Place the filled wraps seam-side down in the pan. Cook about 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and the cheese inside has melted.
• Remove the wraps from the pan, let sit for about 1 minute, then serve warm.