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Avocado Chicken Salad Wraps

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Avocado Chicken Salad Wraps combine tender cooked chicken with creamy avocado, fresh lime, herbs, and crunchy vegetables for a quick and satisfying meal. These mayonnaise-free wraps are perfect for lunch, a light dinner, or easy meal prep.

Ingredients

  • 2 cups cooked chicken, shredded or diced
  • 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup diced celery
  • 1/3 cup diced red bell pepper
  • 1 small garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes or cayenne pepper, optional
  • 4 large flour or whole-wheat tortillas
  • 1 cup shredded lettuce or mixed greens
  • 1 medium tomato, diced
  • 1/2 cup shredded cheese, optional
  • Lime wedges, for serving

Instructions

  1. Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Add the fresh lime juice and mash with a fork, leaving a few small chunks for texture.
  2. Stir the minced garlic, cumin, salt, and black pepper into the mashed avocado. Add red pepper flakes or cayenne pepper if desired.
  3. Add the cooked shredded or diced chicken and fold everything together until the chicken is evenly coated with the avocado mixture.
  4. Add the red onion, cilantro, celery, and red bell pepper. Gently stir to combine, then taste and adjust with additional lime juice, salt, or black pepper if needed.
  5. Warm the tortillas briefly in a dry skillet or microwave until soft and flexible.
  6. Place each tortilla on a work surface and add a layer of shredded lettuce or mixed greens. Spoon the avocado chicken salad into the center, then top with diced tomato and optional shredded cheese.
  7. Fold the sides of each tortilla toward the center, then tightly roll from the bottom to form a wrap. Place seam-side down and repeat with the remaining tortillas.
  8. Cut the wraps in half and serve immediately with fresh lime wedges.

Notes

  • Rotisserie, roasted, grilled, or poached chicken can be used for this recipe.
  • If cooking chicken specifically for the wraps, cook it to a safe internal temperature of 165°F (74°C) and allow it to cool before mixing with the avocado.
  • For spicy wraps, add diced jalapeño, extra cayenne, hot sauce, or pepper Jack cheese.
  • For a Greek-style variation, add cucumber, parsley, feta cheese, and dried oregano.
  • For a Southwest variation, add black beans, corn, extra bell pepper, chili powder, and additional cumin.
  • For a lower-carbohydrate option, serve the chicken salad in romaine, butter lettuce, or iceberg leaves instead of tortillas.
  • Store leftover avocado chicken salad in an airtight container in the refrigerator with plastic wrap pressed directly against its surface. Use within 1–2 days for the best color and texture.
  • For meal prep, store the chicken salad, tortillas, lettuce, and tomatoes separately and assemble shortly before eating.
  • Assembled wraps are best served without reheating because the avocado, lettuce, and tomatoes are intended to remain cool and fresh.

Nutrition

Find it online: https://thefamilycooking.com/avocado-chicken-salad-wraps/