Gluten-Free, Dairy-Free, Serves 4
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and black pepper, to taste
For the wraps:
- 4 gluten-free tortillas
- 1 avocado, sliced
- 1/2 red onion, sliced
- 1/2 cup chopped fresh cilantro
- Optional toppings: shredded lettuce, diced tomatoes, hot sauce
Directions:
In a medium bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, chili powder, salt, and black pepper. Add the chicken breasts to the bowl and toss to coat them in the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours. Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Grill the chicken for 5-6 minutes on each side or until cooked through and no longer pink in the center. Remove from the grill and let it rest for a few minutes before slicing it into strips.
To assemble the wraps, warm the gluten-free tortillas according to package instructions. Top each tortilla with sliced avocado, sliced red onion, and chopped cilantro. Add the sliced chicken to each tortilla and drizzle with hot sauce, if desired. Roll up the tortillas tightly, tucking in the sides as you go. Serve immediately and enjoy your Spicy Maple Grilled Chicken Wraps!