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California-style Grilled-Chicken Rolls

Prep time 20 mins
Yield 4 Servings
Wrap it up with flour tortillas.


  • 4 (10-inch) flour tortillas
  • 1/4 cup mayonnaise
  • 4 medium leaves Boston lettuce
  • 8 ounces boneless grilled chicken, cut into thin, long strips (about 3 cups)
  • 1 small cucumber, seeded, peeled and coarsely shredded
  • 2 carrots, peeled and coarsely shredded
  • 1 ripe avocado, peeled, pitted and cut into 1/2-inch slices
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste

Nutrition Information

  • calories 524
  • fat 26 g
  • satfat 4 g
  • protein 25 g
  • carbohydrate 47 g
  • fiber 6 g
  • cholesterol 53 mg
  • sodium 601 mg

How to Make It

  1. Lay tortillas on a work surface. Spread with mayonnaise. Arrange lettuce, chicken, cucumber, carrot and avocado in a line off center (do not overstuff). Season with salt and pepper. Roll into snug cylinders. Cut into 1 1/2-inch long rolls and serve. Stick with a toothpick to keep rolls together.