Chicken Avocado Wrap
If you need a lunch that feels fresh, filling, and easy to pull together, this chicken avocado wrap is a go-to. It has tender chicken, creamy avocado, crisp veggies, and a simple sauce that ties everything together.
Ingredients
- 2 cups cooked chicken breast shredded or sliced
- 2 ripe avocado mashed or sliced
- 4 large tortillas or wraps whole wheat, spinach, or gluten-free if preferred
- 2 cups leafy greens like lettuce or baby spinach
- 1 tomato sliced
- 0.25 cup red onion thinly sliced
- 0.5 cup cucumber sliced
- 0.5 cup plain Greek yogurt mixed with a little lemon juice
- 1 tbsp lemon juice plus more to taste
- salt and black pepper to taste
- optional extras shredded cheese, corn, grated carrot, or sliced bell pepper
Instructions
- Start by shredding or slicing the cooked chicken. In a small bowl, mash the avocado with lemon juice, salt, and pepper until creamy but still a little chunky.
- Stir the Greek yogurt with a small squeeze of lemon juice, then season lightly with salt and pepper. This gives the wrap a fresh, tangy layer.
- If your tortillas feel stiff, warm them briefly in a dry skillet or microwave so they are soft and easier to roll.
- Spread the avocado mixture over the center of each tortilla. Add the chicken, greens, tomato, cucumber, onion, and any extra toppings you like. Spoon a little yogurt sauce over the top.
- Fold in the sides, then roll tightly from the bottom to make a neat wrap. Slice in half if you want, and serve right away.
Notes
Do not overfill the tortilla, or it will be harder to roll cleanly. Pat wet vegetables dry so the wrap stays from getting soggy. Use ripe avocado for the creamiest texture. If packing for later, keep the sauce separate and add it just before eating. Warm tortillas slightly, they are much more flexible and less likely to tear.