Healthy Chicken Avocado Wrap
A creamy, fresh chicken avocado wrap made with shredded chicken, ripe avocado, Greek yogurt, and lime. Ready in 15 minutes with no special equipment needed — perfect for a quick lunch or a light dinner.
Equipment
- Cutting board
- Chef's knife
- Medium mixing bowl
- Fork
- Skillet (if cooking chicken fresh)
- Paper towels
- Microwave
Ingredients
- 2 cups shredded chicken cooked
- 2 ripe avocados diced
- 1/4 cup plain Greek yogurt
- 1 lime juiced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas burrito-size
- Optional: shredded romaine lettuce sliced tomatoes
Instructions
- Season chicken with salt, pepper, and garlic powder. Cook in a lightly oiled skillet over medium heat for 6–7 minutes per side until internal temperature reaches 165°F. Rest 5 minutes, then shred. Skip this step if using pre-cooked or rotisserie chicken.
- Add diced avocado, Greek yogurt, and lime juice to a medium bowl. Mix gently with a fork, keeping some avocado chunks intact.
- Add shredded chicken, red onion, parsley, garlic powder, salt, and pepper. Stir until combined. Taste and adjust seasoning.
- Wrap tortillas in a damp paper towel and microwave for 30–45 seconds until warm and pliable.
- Lay each tortilla flat. Add lettuce and tomato if using, then spoon the chicken avocado mixture down the center.
- Fold in the sides and roll from the bottom up, tucking as you go.
- Slice in half diagonally and serve immediately.
Notes
Store filling separately from the tortillas. Keeps in an airtight container in the fridge for up to 2 days.
Press plastic wrap directly onto the surface of the stored filling to slow avocado browning.
Rotisserie chicken saves time and works perfectly in this recipe.
Assemble wraps fresh — do not build ahead and refrigerate overnight.