I started making my own tortillas after watching a woman in Oaxaca roll dough on a wooden board with her palm until each round was paper-thin. These are whole wheat: flour, salt, water, and olive oil kneaded into a dough, divided into balls, rolled flat, and cooked in a hot pan for a minute or two per side. Fill them with grilled chicken and guacamole.
The tortillas are warm and slightly chewy off the pan. The chicken is sliced thin from a grilled breast. The guacamole goes on thick. You roll it up and eat it over the plate because the guacamole leaks from the back. Worth it every time.
Tips for Making Whole Wheat Tortillas with Chicken
Knead until the dough is smooth
Gradually add water to the flour and salt mixture. Knead for about five minutes until the dough is smooth and elastic. It should not stick to your hands. 
Let the dough rest for ten minutes before dividing and rolling. Rested dough is easier to roll thin.
Cook on a dry, hot pan
No oil in the pan. Medium heat. Lay the rolled tortilla flat and cook for one to two minutes per side until you see brown spots and the tortilla puffs slightly.
Stack the cooked tortillas under a towel to keep them warm and pliable while you finish the rest.
Whole Wheat Tortilla with Grilled Chicken and Guacamole
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These whole wheat tortillas are filled with flavorful grilled chicken and creamy guacamole, making for a nutritious and satisfying meal.
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon salt
- Water, as needed to knead
- 2 tablespoons olive oil
- 1 pound chicken breast, grilled and sliced
- 1 cup guacamole
- 4 whole wheat tortillas
Instructions
- In a bowl, mix whole wheat flour and salt. Gradually add water and knead until a dough forms.
- Divide the dough into small balls and roll out into tortillas.
- Heat a pan over medium heat and cook each tortilla for about 1-2 minutes on each side.
- Grill the chicken breast until fully cooked and slice into strips.
- Spread guacamole over each tortilla, add grilled chicken slices, and roll up the tortillas.
Notes
For a spicier kick, add some chopped jalapeños to the guacamole. Store leftover tortillas in an airtight container for up to 2 days. Reheat them on a skillet before serving. You can substitute Creole seasoning with taco seasoning if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 15
- Carbohydrates: 45
- Fiber: 8
- Protein: 30
- Cholesterol: 70
Frequently Asked Questions
Can I use regular flour instead of whole wheat?
Yes. All-purpose flour makes softer, lighter tortillas. Whole wheat is nuttier and chewier. Both work for wraps.
Can I make the tortillas ahead?
Yes. Cook them, cool, and store in a sealed bag in the fridge for up to three days. Reheat on a dry skillet for about thirty seconds per side.
What seasoning goes on the chicken?
Salt and pepper before grilling is enough. The guacamole provides flavour. If you want more, add cumin and garlic powder to the chicken before grilling.
Easy weeknight lunch that beat my usual sad-desk-sandwich routine. Could the same wrap work with grilled steak instead of chicken?
For sure Saira, steak is perfect for this!
I love a quick weeknight wrap and the whole-wheat tortilla holds up to the grilled chicken better than flour, the guacamole layer inside cools the spice. Packed two for lunch on Wednesday and my wife took the second one to work the next day.
I can’t imagine this recipe being correct. 1 TBSPN pepper in both the meat, & guacamole?? Mercy!! 1 TBSPN??