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California Wrap

Course Main Course
Servings 4 people


Honey- Mustard Dressing

  • 2/3 cup mayonnaise
  • 1/3 cup Dijon Mustard
  • 1 tbsp honey


  • 2 boneless, skinless chicken breast, about 6oz
  • pinch salt and pepper
  • 2 tbsp olive oil

California Wrap

  • 2 organic avocados
  • 1 tbsp fresh lemon juice
  • 4 large tortillas
  • 1 cup sprouts
  • 1 cup peeled and graded carrots
  • 1 cup watercress leaves
  • 8 oz Monterey Jack cheese
  • 1 cup english cucumber, thinly sliced


  • To prepare the dressing: whisk together the mayonnaise, mustard and honey in a bowl. Seal in an airtight container and place in the refrigerator. 
  • To prepare the chicken: season the chicken breast with salt and pepper. Pour the oil into a large sauté pan and set over high heat. Sauté chicken for about 3 minutes on the first side. Flip chicken, lower the heat to medium and cook for another 3-4 minutes until cooked through. Remove chicken and let it cool. Thinly slice each breast and set aside in the refrigerator. 
  • Cut avocado in half, remove seed and slice into 1/4 inch slices and place in a bowl. Sprinkle lemon juice over avocado slices to prevent the avocado from browning quickly. 
    On a tortilla strip, spread 1/4 cup of dressing on the surface of the tortilla. Top with sliced Monterey jack cheese, chicken, avocado, carrots, sprouts and cucumber. 
    Fold tortilla and cut in half. I use a toothpick to hold the tortilla together if it seems like the ingredients are falling out! Enjoy!