A few weeks ago, I was looking for something quick to make for lunch after a long morning at the Silver Lake farmers market. I had some leftover chicken and a couple of avocados that were just ripe enough. This chicken avocado wrap recipe is the kind of meal that comes together without much thought, which is often what I need on a busy afternoon.
It doesn’t require any cooking beyond what you might have already done, making it suitable for those days when the GE electric range stays off. The combination of protein from the chicken and healthy fats from the avocado feels substantial, but still light. It’s practical for a weekday lunch or a casual dinner.
Proteins and Creaminess
Shredded cooked chicken forms the base here. Leftover rotisserie chicken works well, or you can poach and shred a couple of chicken breasts. A ripe avocado mashed into the mixture provides a creamy texture and richness.
Flavor Enhancers
Plain Greek yogurt adds a tangy counterpoint and helps bind everything. Fresh lime juice brightens the flavors considerably. A bit of garlic powder, salt, and black pepper round out the seasoning for the chicken avocado wrap.
Fresh Produce
Crisp shredded lettuce and diced tomatoes offer texture and freshness. I usually go for Romaine or green leaf lettuce. Sometimes, I’ll add a little red onion if I have it, but it’s not strictly necessary.
Wraps
Large whole wheat tortillas are my preference. They hold up well to the filling without tearing. Flour tortillas are also fine if that’s what you have.
Instructions
Prepare the Filling
Start by taking a medium-sized mixing bowl. Add the shredded chicken, mashed avocado, Greek yogurt, lime juice, and garlic powder. Use a fork or a spatula to combine these ingredients thoroughly. Make sure the avocado is fully incorporated, creating a creamy texture. Season with salt and black pepper to your taste, then mix one last time.
Assemble the Wraps
Lay out your whole wheat tortillas on a clean surface, like a cutting board or a large plate. Divide the chicken and avocado mixture evenly among the four tortillas. Spread it across the center of each tortilla, leaving about an inch clear at the edges. Top this mixture with your shredded lettuce and diced tomato.
Fold and Serve
To fold each wrap, first fold in the two opposite sides of the tortilla over the filling. Then, starting from one of the remaining open ends, roll the tortilla up tightly. This technique helps keep the filling secure. Serve these wraps right away, or refrigerate them if you’re making them ahead of time for a quick meal later.
Notes From My Kitchen
Nonna Rosa always said that good food doesn’t have to be complicated. This chicken avocado wrap recipe certainly fits that idea. I’ve found that the texture of the avocado really matters here. If it’s too firm, it won’t mash smoothly and you’ll end up with chunks, which isn’t bad, but it changes the consistency of the filling. If it’s overripe, it can make the mixture a bit watery, so aim for perfectly ripe.
One time, I tried to make these with some pre-cooked, seasoned chicken from the grocery store. It had a strong herb flavor that clashed with the lime and garlic. It wasn’t my best kitchen moment. Using plain shredded chicken, whether it’s leftover from a roast or simply boiled, gives you more control over the final taste. For a bit of heat, a tiny pinch of red pepper flakes mixed into the filling works well. I also like to use my Microplane to grate a little fresh garlic instead of the powder when I have time.
Variations
In the spring, when fresh corn is available at the Atwater Village farmer’s market, I sometimes add a quarter cup of sweet corn kernels to the filling. It brings a nice pop of color and natural sweetness. For a different flavor profile, consider swapping out the lime juice for a tablespoon of apple cider vinegar and adding a pinch of smoked paprika. This gives it a slightly deeper, more savory quality.
If you’re looking to add more vegetables, finely diced bell peppers or shredded carrots can be mixed in with the lettuce. You could also try a different herb, like fresh cilantro or dill, if you enjoy those flavors. A little crumbled feta cheese is another option if you like a salty tang, though it does change the nutritional balance a bit.
Storage
To keep your chicken avocado wraps fresh, wrap each one individually in plastic wrap or parchment paper. This helps prevent the tortillas from drying out and the filling from oxidizing. Store them in an airtight container in the refrigerator. They will last for up to two days.
Keep in mind that avocado has a tendency to brown once exposed to air. While the lime juice in the filling helps slow this process, it won’t stop it completely. The wraps are best eaten within 24 hours for optimal appearance and texture. Reheating isn’t usually necessary; they are designed to be enjoyed cold or at room temperature.
FAQ
Ingredient Substitutions
If you don’t have Greek yogurt, sour cream or even a little mayonnaise could work in a pinch, though the flavor and nutritional profile will shift. For the chicken, canned tuna or chickpeas, mashed well, are good vegetarian alternatives. Feel free to use spinach or kale if you prefer them over lettuce for greens.
Meal Prep Tips
You can prepare the chicken and avocado mixture a day in advance and store it in an airtight container in the refrigerator. To prevent browning, press a piece of plastic wrap directly onto the surface of the mixture. Assemble the wraps just before serving to keep the tortillas from getting soggy and the vegetables fresh.
Nutritional Information
Each serving of this chicken avocado wrap recipe provides an estimated 350 calories. It contains about 25 grams of protein, making it quite satisfying. The fat content is around 18 grams, with 7 grams of fiber. These values are estimates and can vary based on specific brands of ingredients used, such as the fat content in your Greek yogurt or the sodium in your chicken broth if you used it to cook the chicken. The type of tortilla also plays a role in the carbohydrate and fiber counts. For more recipe ideas, check out our Pinterest page.
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Chicken Avocado Wraps
- Total Time: 15 minutes
- Yield: 4 servings
Description
This recipe describes how to make a chicken and avocado wrap with a creamy Greek yogurt dressing.
Ingredients
- 1 cup shredded cooked chicken
- 1/2 cup mashed avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large whole wheat tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomato
Instructions
- In a medium bowl, combine the shredded chicken, mashed avocado, Greek yogurt, lime juice, and garlic powder.
- Mix well until evenly combined.
- Season with salt and pepper to taste.
- Lay out the whole wheat tortillas.
- Divide the chicken and avocado mixture evenly among the tortillas.
- Top with shredded lettuce and diced tomato.
- Fold in the sides of each tortilla, then roll them up tightly.
- Serve immediately or refrigerate for later.
Notes
- Cooked chicken can be leftover rotisserie chicken or chicken breast boiled and shredded.
- For a spicier kick, add a pinch of red pepper flakes to the chicken mixture.
- These wraps are great for meal prepping and can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: American
