I’m sharing my chicken avocado wrap because it combines chicken, avocado and fresh vegetables with a simple dressing in a clever, quick to assemble recipe that fits perfectly into Easy Avocado Lunch Ideas.

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I keep coming back to this chicken avocado wrap because it somehow tastes both indulgent and light, yet never boring. Ripe avocados and boneless skinless chicken breasts give it a creamy, savory contrast that surprises me every time, and there’s just enough texture to keep it interesting.

I added it to my Easy Avocado Lunch Ideas folder almost by accident, and it’s the kind of thing I grab when Dinner Wraps Recipes Healthy is what I need, fast. I won’t lie, sometimes the avocado gets a little messy, but that’s part of the fun, you know?

Ingredients

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Lean protein that fills you up, helps muscles repair, low in carbs.
Creamy healthy fats, adds richness and fiber, it keeps wraps moist and satisfying.
Tangy swap for mayo, adds protein and creaminess, lighter and probiotic.
Bright citrus that wakes flavors up, adds acidity and slight tang.
Adds crunch and vitamins, low calorie fiber, keeps it fresh not heavy.
Sweet juicy pops, gives vitamin C and a subtle sweet sour bite.
Herby punch, brightens overall taste, use sparingly if you’re not a fan.
Sharp bite gives crunch and zesty flavor, helps balance creamy avocado.
A little goes far, aromatic warmth and depth, works with lime and yogurt.

Ingredient Quantities

1 lb (450 g) boneless skinless chicken breasts, cooked and shredded, or leftover rotisserie chicken

4 large (10 inch) flour tortillas

2 ripe avocados, sliced or mashed, about 1 1/2 cups

1 cup cherry tomatoes, halved (or 1 medium tomato, diced)

2 cups mixed greens or shredded lettuce

1/4 cup red onion, thinly sliced

1/2 cucumber, thinly sliced (about 1/2 cup) optional

1/2 cup shredded cheddar or Monterey Jack cheese optional

1/3 cup plain Greek yogurt or mayonnaise

1 tablespoon fresh lime juice (about 1 lime)

1 tablespoon olive oil plus a little more for cooking

1 garlic clove, minced or 1/4 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste

2 tablespoons fresh cilantro, chopped

1 teaspoon hot sauce or sriracha optional

1 lime, cut into wedges for serving

How to Make this

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1. If your chicken isn’t cooked yet, season 1 lb breasts with 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 garlic clove minced (or 1/4 teaspoon garlic powder), 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook in a skillet over medium heat about 6 to 8 minutes per side until 165F then shred with two forks (or toss a hot rotisserie breast in a mixer and pulse for 10 seconds if you’re lazy), otherwise just shred your leftover rotisserie chicken.

2. Make the creamy lime dressing by whisking 1/3 cup plain Greek yogurt or mayonnaise with 1 tablespoon fresh lime juice, a pinch more salt and pepper, 1 tablespoon chopped fresh cilantro, and 1 teaspoon hot sauce or sriracha if you want heat; taste and adjust.

3. Prep the avocado: halve and scoop out 2 ripe avocados, mash with a fork adding a squeeze of the lime juice you used earlier so it stays bright, or slice them if you prefer chunks. aim for about 1 1/2 cups mashed or sliced.

4. Halve 1 cup cherry tomatoes (or dice 1 medium tomato), thinly slice 1/4 cup red onion and 1/2 cucumber if using, and shred 1/2 cup cheddar or Monterey Jack cheese if using; have 2 cups mixed greens ready.

5. Warm the 4 large 10 inch flour tortillas so they bend without cracking, either in a dry skillet 20 to 30 seconds a side or wrapped in a damp towel in the microwave for 20 seconds, this keeps them from splitting when you roll.

6. Assemble on each tortilla: spread a generous spoonful of the lime dressing, then a layer of mashed or sliced avocado, a pile of shredded chicken, tomatoes, cucumber, red onion, greens and a sprinkle of cheese if using; drizzle a little extra dressing or a dash of olive oil if it looks dry.

7. Don’t overfill, fold the two short sides in, then roll tight from one long side to the other, tuck as you go so it stays together; you can wrap in foil to hold or keep rolling with your hands.

8. For a nicer finish, toast the wraps seam side down in a skillet with a little olive oil 1 to 2 minutes per side until golden and compact, press with a spatula so they seal and the cheese melts a bit.

9. Cut each wrap in half on the diagonal, serve with lime wedges and extra chopped cilantro, and pass hot sauce at the table for anyone who wants more kick.

10. Leftovers keep well wrapped in the fridge for a day, but if you made them ahead try to keep avocado or dressing separated until right before serving so the tortillas don’t get soggy.

Equipment Needed

1. Large skillet or frying pan for cooking the chicken and toasting the wraps
2. Instant read meat thermometer to make sure chicken hits 165F
3. Cutting board and a sharp chef’s knife for chopping tomatoes onion and slicing avocado
4. Two forks to shred the chicken or a stand mixer if you wanna be lazy and pulse it for a few seconds
5. Mixing bowl plus a whisk or fork for the creamy lime dressing
6. Measuring spoons and a 1/3 cup measure for yogurt lime juice and spices
7. Rubber spatula or spoon to spread the avocado and dressing and to keep things tidy
8. Box grater for cheese and tongs or a flat spatula to press and flip the wraps when toasting

FAQ

Q: Can I use rotisserie or leftover chicken for this wrap? A: Yes, rotisserie or leftover cooked chicken works great and saves time. Just shred it, warm it briefly if you like, toss with the lime yogurt dressing and spices so every bite has flavor.

Q: How do I keep the avocado from turning brown? A: Mash or slice and toss with fresh lime juice and a pinch of salt right after cutting. If you assemble early, press plastic wrap directly onto the avocado or keep avocado separate until just before eating.

Q: Can I make the wraps ahead and store them? A: You can prep the components up to 2 to 3 days ahead (chicken in airtight container, veggies washed and dried). Avocado is best the same day. Assembled wraps are best same day but will keep up to 24 hours tightly wrapped in the fridge, expect the tortilla to get a bit soggy over time.

Q: How can I make this lower calorie or dairy free? A: Use plain Greek yogurt instead of mayo, skip the cheese or use a small sprinkle, swap large flour tortillas for whole wheat, corn tortillas or big lettuce leaves for fewer calories, and use less olive oil.

Q: What is the best way to reheat the chicken or the whole wrap? A: Reheat chicken in a microwave covered with a damp paper towel for 30 to 60 seconds or warm in a skillet with a splash of water until heated through. If you want a warm, toasted wrap, heat the filled wrap in a skillet for a minute each side but be careful not to overheat or the avocado will get mushy.

Q: How many calories are in one wrap? A: It varies by ingredients and portions, but expect roughly 450 to 650 calories per wrap. Using full size flour tortillas and cheese pushes it toward the higher end, while yogurt instead of mayo and lettuce wraps bring it down.

Healthy & Delicious Chicken Avocado Wrap Recipe Substitutions and Variations

Chicken: turkey breast (shredded), 2 cans tuna (drained), 14 oz firm tofu (crumbled or cubed), or 2 cups pulled young jackfruit for a vegan twist. Season and shred or cube to match texture.
Flour tortillas: whole wheat or spinach tortillas, warmed corn tortillas (use 2 each), large lettuce leaves or collard greens for a low carb option, or wraps made from flatbreads.
Avocado: mashed hummus (creamy, keeps it rich), mashed green peas + lime for color and protein, cottage cheese or ricotta blended smooth, or extra Greek yogurt with a splash of olive oil if you want less fat.
Plain Greek yogurt or mayo: swap for sour cream, vegan mayo, extra mashed avocado, or a simple olive oil + lemon dressing (3 parts oil to 1 part lemon, pinch salt).

Pro Tips

1) Warm and bend the tortillas right before you fill them, either 20 to 30 seconds in the microwave wrapped in a damp towel or in a dry skillet 20 seconds a side. Keep the stack wrapped until you’re ready so they stay pliable, and if you need to make them ahead put plastic wrap between each one so they dont stick when you reheat.

2) Shred and reheat chicken like a pro: toss hot rotisserie meat in a mixer for 10 seconds or shred with two forks, then quickly warm in a skillet with a splash of olive oil and a little chicken broth or lime juice so it doesnt dry out. If you want extra flavor add a pinch more cumin, smoked paprika and a little garlic as it heats, taste and adjust salt.

3) Stop avocado browning and watery wraps: mash the avocado with lime juice and salt so it stays bright, or press plastic wrap directly onto the surface if you make it ahead. Also put a thin layer of chicken or cheese between the avocado and the tortilla or use the greens as a barrier, that helps keep the tortillas from getting soggy.

4) Toast and seal for texture: after rolling, press seam-side down in a hot skillet with a little olive oil 1 to 2 minutes per side until golden, press with a spatula so it compacts and the cheese melts a bit. Dont overfill when you assemble, tuck the short sides in first, and wrap finished ones in foil to hold heat if you need to transport them.

Healthy & Delicious Chicken Avocado Wrap Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

Servings

servings

Calories

646

kcal

Equipment: 1. Large skillet or frying pan for cooking the chicken and toasting the wraps
2. Instant read meat thermometer to make sure chicken hits 165F
3. Cutting board and a sharp chef’s knife for chopping tomatoes onion and slicing avocado
4. Two forks to shred the chicken or a stand mixer if you wanna be lazy and pulse it for a few seconds
5. Mixing bowl plus a whisk or fork for the creamy lime dressing
6. Measuring spoons and a 1/3 cup measure for yogurt lime juice and spices
7. Rubber spatula or spoon to spread the avocado and dressing and to keep things tidy
8. Box grater for cheese and tongs or a flat spatula to press and flip the wraps when toasting

Ingredients

1 lb (450 g) boneless skinless chicken breasts, cooked and shredded, or leftover rotisserie chicken
4 large (10 inch) flour tortillas
2 ripe avocados, sliced or mashed, about 1 1/2 cups
1 cup cherry tomatoes, halved (or 1 medium tomato, diced)
2 cups mixed greens or shredded lettuce
1/4 cup red onion, thinly sliced
1/2 cucumber, thinly sliced (about 1/2 cup) optional
1/2 cup shredded cheddar or Monterey Jack cheese optional
1/3 cup plain Greek yogurt or mayonnaise
1 tablespoon fresh lime juice (about 1 lime)
1 tablespoon olive oil plus a little more for cooking
1 garlic clove, minced or 1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
2 tablespoons fresh cilantro, chopped
1 teaspoon hot sauce or sriracha optional
1 lime, cut into wedges for serving

Directions

If your chicken isn't cooked yet, season 1 lb breasts with 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 garlic clove minced (or 1/4 teaspoon garlic powder), 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook in a skillet over medium heat about 6 to 8 minutes per side until 165F then shred with two forks (or toss a hot rotisserie breast in a mixer and pulse for 10 seconds if you're lazy), otherwise just shred your leftover rotisserie chicken.
Make the creamy lime dressing by whisking 1/3 cup plain Greek yogurt or mayonnaise with 1 tablespoon fresh lime juice, a pinch more salt and pepper, 1 tablespoon chopped fresh cilantro, and 1 teaspoon hot sauce or sriracha if you want heat; taste and adjust.
Prep the avocado: halve and scoop out 2 ripe avocados, mash with a fork adding a squeeze of the lime juice you used earlier so it stays bright, or slice them if you prefer chunks. aim for about 1 1/2 cups mashed or sliced.
Halve 1 cup cherry tomatoes (or dice 1 medium tomato), thinly slice 1/4 cup red onion and 1/2 cucumber if using, and shred 1/2 cup cheddar or Monterey Jack cheese if using; have 2 cups mixed greens ready.
Warm the 4 large 10 inch flour tortillas so they bend without cracking, either in a dry skillet 20 to 30 seconds a side or wrapped in a damp towel in the microwave for 20 seconds, this keeps them from splitting when you roll.
Assemble on each tortilla: spread a generous spoonful of the lime dressing, then a layer of mashed or sliced avocado, a pile of shredded chicken, tomatoes, cucumber, red onion, greens and a sprinkle of cheese if using; drizzle a little extra dressing or a dash of olive oil if it looks dry.
Don't overfill, fold the two short sides in, then roll tight from one long side to the other, tuck as you go so it stays together; you can wrap in foil to hold or keep rolling with your hands.
For a nicer finish, toast the wraps seam side down in a skillet with a little olive oil 1 to 2 minutes per side until golden and compact, press with a spatula so they seal and the cheese melts a bit.
Cut each wrap in half on the diagonal, serve with lime wedges and extra chopped cilantro, and pass hot sauce at the table for anyone who wants more kick.
Leftovers keep well wrapped in the fridge for a day, but if you made them ahead try to keep avocado or dressing separated until right before serving so the tortillas don't get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 365g
Total number of serves: 4
Calories: 646kcal
Fat: 35.9g
Saturated Fat: 8.3g
Trans Fat: 0.1g
Polyunsaturated: 3g
Monounsaturated: 15g
Cholesterol: 110mg
Sodium: 966mg
Potassium: 956mg
Carbohydrates: 52g
Fiber: 9.3g
Sugar: 5g
Protein: 46.9g
Vitamin A: 1800IU
Vitamin C: 20mg
Calcium: 175mg
Iron: 2.8mg

Healthy & Delicious Chicken Avocado Wrap Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Healthy & Delicious Chicken Avocado Wrap Recipe Substitutions and Variations

Pro Tips