Description
Avocado Chicken Wraps are fresh, flavorful handhelds loaded with juicy chicken, creamy avocado, crisp veggies, and a zesty sauce—perfect for a quick, wholesome meal any time.
Ingredients
- 2 cooked chicken breasts, shredded or diced
- 1 ripe avocado, mashed
- 2 tablespoons lime juice (divided)
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup chopped tomatoes
- 1/4 cup thinly sliced red onion
- 1/2 cup Greek yogurt or mayonnaise
- Optional: 1/2 cup shredded cheese, sliced jalapeños, or hot sauce
Instructions
- Season and cook chicken until golden and cooked through. Let rest, then dice or shred.
- Mash avocado with 1 tablespoon lime juice, salt, and chopped cilantro. Set aside.
- In a small bowl, mix Greek yogurt or mayo with remaining lime juice, salt, and pepper.
- Lay out tortillas and spread a layer of mashed avocado. Top with chicken, lettuce, tomato, onion, and sauce. Add optional extras if using.
- Roll each tortilla tightly, tucking in the sides. Toast in a skillet or sandwich press until golden, if desired.
- Slice wraps in half and serve warm, garnished with lime wedges or extra cilantro.
Notes
- Garnish with lime wedges, extra cilantro, or fresh avocado slices.
- Serve with veggie sticks, fruit salad, or tortilla chips and salsa.
- Slice into pinwheels for party appetizers, or use lettuce wraps for a lighter version.
- Store leftovers in the fridge up to 24 hours, wrapped tightly.
- Freeze only cooked chicken; assemble wraps fresh when ready to eat.
- Reheat in a skillet or sandwich press; add fresh veggies and avocado after warming.
- Use rotisserie chicken to save time; any soft flour tortilla works best for wrapping.
- Keep avocado fresh with lime juice or cover tightly with plastic wrap.
- Make dairy-free using plant-based yogurt or mayo alternatives.
- Swap chicken for shrimp, turkey, or tofu to suit dietary preferences.
