Name: Chicken Avocado Wraps
Prep time: 10 min
Total time: 10 min
Ingredients: 2 pieces cooked chicken breasts, shredded (rotisserie or poached); 1 piece ripe avocado, sliced; 4 pieces whole wheat tortillas (8–10 inch); 1 cup lettuce, chopped (romaine or butter lettuce recommended); 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup Greek yogurt or mayonnaise ((Greek yogurt keeps it lighter)); to taste salt and pepper; 1 teaspoon lime juice (optional) ((a squeeze freshens the whole wrap))

I make these chicken avocado wraps all the time when I need something fast, fresh, and filling — they’re one of those recipes that feels like lunch but behaves like dinner. Shredded cooked chicken mixed with a little creamy Greek yogurt (or mayo), ripe avocado, crisp lettuce and bright tomatoes, all rolled into a whole-wheat tortilla: simple, portable, and endlessly adaptable. If you want a quick meal that’s great for school lunches, office dinners, or a lazy weekend brunch, this is it — and it pairs nicely with lighter soups like my favorite lemony chicken bowl for a heartier spread: avgolemono soup with chicken.

Why you’ll love this dish

These wraps hit a lot of home-run boxes: minimal prep, high protein, and fresh flavors that don’t feel heavy. They’re perfect when you want a healthy meal that’s still satisfying — the avocado adds richness so you don’t miss heavy dressings, and using cooked chicken makes assembly ridiculously fast.

“I swapped my usual sandwich for these wraps and never looked back — creamy, bright, and perfect for busy nights.”

They’re also budget-friendly (use leftover roast or rotisserie chicken), kid-approved with simple flavors, and easy to customize. If you like slightly heartier Tex‑Mex flavors, try pairing the wrap with a warming bowl like this cozy white chicken chili for contrast: award-winning white chicken chili.

How this recipe comes together

Quick overview so you know what to expect:

Combine shredded cooked chicken with a binder (Greek yogurt or mayo) and season well.
Layer the chicken on a whole-wheat tortilla with avocado, lettuce, tomatoes, and thinly sliced red onion.
Fold the short ends, roll tightly from the long side, slice on the diagonal, and serve.

This is mostly assembly — no cooking required if your chicken is already cooked. Timing: about 10 minutes of hands-on work for four wraps.

What you’ll need

2 cooked chicken breasts, shredded (rotisserie or poached both work)
1 ripe avocado, sliced
4 whole wheat tortillas (8–10 inch)
1 cup lettuce, chopped (romaine or butter lettuce recommended)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup Greek yogurt or mayonnaise (Greek yogurt keeps it lighter)
Salt and pepper to taste
Lime juice (optional — a squeeze freshens the whole wrap)

Ingredient notes: swap Greek yogurt for mayo for a richer mouthfeel. If you don’t have cherry tomatoes, dice a plum tomato and drain excess liquid. For a gluten-free option, use gluten-free tortillas or large lettuce leaves. For a citrus boost, stir 1 teaspoon lime juice into the chicken mix.

Step-by-step instructions

In a medium bowl, combine shredded chicken and Greek yogurt (or mayonnaise). Add a squeeze of lime juice if using. Season with salt and pepper and mix until the chicken is evenly coated.
Lay one tortilla flat on a clean surface. Spoon one-quarter of the chicken mixture down the center of the tortilla, forming a log shape.
Arrange avocado slices on top of the chicken. Sprinkle with chopped lettuce, halved cherry tomatoes, and a few rings of thinly sliced red onion.
Fold the short sides of the tortilla toward the center to contain the filling. Then roll tightly from the long side to form a compact wrap.
Repeat steps 2–4 for the remaining tortillas and filling.
Slice each wrap in half on the diagonal and serve immediately.

Short, decisive steps make assembly fast. If you need to make these ahead, see the storage tips below.

Best ways to enjoy it

Plate the diagonal halves stacked slightly offset for an attractive, handheld presentation.
Serve with a simple side salad or crunchy vegetable sticks (carrots, cucumber).
Dips: a light cilantro-lime yogurt dip, chipotle mayo, or salsa verde are delicious companions.
For a picnic or lunchbox, wrap each tightly in parchment paper and secure with a strip of tape — they’re easy to eat on the go.

Pair these wraps with a chilled iced tea or a sparkling water with lime for a refreshing combo.

Storage and reheating tips

Short-term (refrigerator): Store uncut wraps in an airtight container or wrap tightly in plastic wrap for up to 24 hours. Because avocado browns and tortillas can soften, best to assemble right before eating when possible.
Leftovers: If you have leftover filling, keep the chicken mix in a sealed container for up to 3 days. Add fresh avocado and assemble just before serving.
Freezing: Prepared wraps don’t freeze well (avocado texture degrades). Instead, freeze cooked shredded chicken in portions and thaw when needed.
Reheating: If you use warm shredded chicken, reheat chicken before assembling (microwave or stovetop) to 165°F (74°C) for safety.

Always refrigerate perishable ingredients within 2 hours (1 hour if ambient temperature is above 90°F) to reduce food-safety risk.

Pro chef tips

Warm tortillas for 5–10 seconds in the microwave or on a dry skillet to make rolling easier and reduce cracking.
Toss shredded chicken with a pinch of smoked paprika or cumin if you want a subtle depth without changing the recipe.
To keep avocado from browning, toss slices in a little lime juice or add them just before serving.
Use a serrated knife and a gentle sawing motion when cutting the wrap — this prevents squashing.
For bulk prep, shred and season several chicken breasts at once; portion the filling and assemble as needed.
For extra crunch, add thinly sliced jicama or slaw.

For a complementary seafood spin, try this bright baked salmon with avocado salsa that shares similar fresh flavors: baked cilantro lime salmon with avocado salsa.

Creative twists

Mexican-style: add black beans, corn, shredded cheddar, and a drizzle of salsa or chipotle sauce.
Mediterranean: swap yogurt for tzatziki, add cucumber, and sprinkle with chopped dill.
BBQ chicken avocado wrap: toss shredded chicken with BBQ sauce, add pickled onions and shredded cabbage.
Vegan version: replace chicken with seasoned and roasted jackfruit or chickpeas mashed with vegan mayo.
Breakfast wrap: fold in a scrambled egg or two and a little pepper jack cheese.

Mix and match textures and sauces to suit your mood — these wraps are forgiving.

Common questions

Q: Can I use cold cooked chicken or does it need to be warm?
A: Cold cooked chicken is fine — this is mainly an assembly recipe. If you prefer warm fillings, reheat chicken to 165°F (74°C) before mixing.

Q: How long will the assembled wraps stay fresh?
A: Best eaten immediately. Assembled wraps keep in the refrigerator for up to 24 hours but may become soggy and avocado will brown.

Q: Can I make these gluten-free?
A: Yes — use gluten-free tortillas or large romaine leaves as the wrap.

Q: What’s the easiest way to ripen an avocado quickly?
A: Place it in a paper bag with an apple or banana for a day to speed ripening. For immediate use, very slightly under-ripe avocados can be sliced thinly and dressed with lime to improve texture.

Conclusion

These chicken avocado wraps are a reliable, quick, and adaptable meal that works for busy weeknights, packed lunches, or casual gatherings. If you want more inspiration for healthy wrap-style meals, check out this similar take on chicken and avocado from another home-cook perspective: Healthy Chicken Avocado Wraps – Veronika’s Kitchen. For a slightly crispier, restaurant-style version with crunchy coating and bold flavors, this roundup offers a nice contrast: Chicken Avocado Wraps | Gimme Delicious.