Tinga de Pollo Avocado Wrap

About this meal

A hearty, flavor-packed Mexican wrap featuring shredded chicken in spicy tomato-chipotle tinga sauce, black beans, sweet roasted plantains, fresh avocado, and tangy pickled onions, all wrapped in a soft flour tortilla. Served dairy-free and designed for weight gain with a robust balance of protein, healthy fats, and complex carbs. Perfectly complemented by a refreshing hibiscus agua fresca.

Ingredients

• Chicken breast (cooked, shredded) — 200g
• Flour tortillas (10-inch, soft) — 2
• Avocado, sliced — 1 medium
• Black beans (cooked, drained) — 1/2 cup
• Ripe plantain — 1, sliced
• Red onion, thinly sliced — 1/4 medium
• Fresh cilantro — 2 tbsp, chopped
• Tomatoes, diced — 2 medium
• Chipotle peppers in adobo (minced) — 1 tbsp
• Garlic, minced — 2 cloves
• Olive oil — 2 tbsp
• Lime juice — 2 tbsp
• Apple cider vinegar — 1 tbsp
• Honey or agave syrup — 1 tsp
• Sea salt — to taste
• Black pepper — to taste

Steps

1. Roast plantain slices with 1 tbsp olive oil until golden and caramelized, set aside.
2. In a saucepan, sauté garlic and red onion in 1 tbsp olive oil until soft. Add tomatoes and cook 5 min. Stir in chipotle, sea salt, and pepper. Add shredded chicken, simmer 8-10 min until sauce thickens.
3. Rinse and warm black beans. In a small bowl, toss extra onion with lime juice, apple cider vinegar, and honey/agave to lightly pickle.
4. Warm tortillas. Assemble: Spread black beans, layer tinga chicken, plantain slices, avocado, pickled onion, and cilantro. Roll into wraps.
5. Serve immediately. Optional: Grill wraps in a dry pan for a crispy exterior.