Chicken Carrot Wraps with Avocado Cream Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1/2 cup low sodium chicken broth or use bone broth
  • 2 tablespoons chopped basil
  • 1 teaspoon ground cumin
  • Sea salt and freshly ground black pepper to taste
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken breasts
  • 1 package coconut pure wraps or use large romaine lettuce leaves
  • 1/3 cup shredded carrot
  • 1 cup chopped cherry tomatoes
  • 1 large avocado peeled, pitted and sliced
  • 1/4 cup unsweetened coconut milk
  • 1 small shallot chopped
  • 4 tablespoons chopped cilantro


  • Do ahead tip: Marinate the chicken overnight or for at least 1 hour To a large bowl, add first 5 ingredients (broth through garlic) and mix well. Add chicken and coat with the marinade. Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
  • Preheat grill to medium heat. Grill marinated chicken for 10 minutes per side or until cooked through. Remove from grill; chop and set aside.
  • Layer chicken, carrot and tomatoes on wraps.
  • In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper until smooth.
  • Drizzle sauce over tomatoes, fold wraps and serve.
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